I never try new dishes when I am serving guests. But last year I found myself at the market just days before Rosh Hashanah and spotted the most beautiful leeks. While leeks are not an ingredient that I cook with often, they were calling out to me and I knew I needed to use them for our holiday meal, even despite my fear that the dish might be a huge flop. The recipe was a big hit with all fifteen of my guests and so I wanted to share this simple, symbolic and delicious side dish.
A few notes – leeks can be gritty and have sand buried in them, so wash them very well before cooking. Leeks are delicate in flavor and those flavors deepen as they are cooked making them sweeter.
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