This vegetable side dish caught my eye someplace because we actually grow three of the major ingredients: leeks, bacon and hazelnuts. I’ve been trying to think of interesting things to do with leeks besides put them in stew or soup. So this appealed to me.

As written, however, this recipe strained my credulity. It involved tying the leeks together in a bunch and putting them into boiling water, then fishing them out and putting a whole one on each plate, where presumably it would slide around with its yummy sauce drizzled over, and escape the eater every time they put fork to it. Or perhaps we were meant to go after the leeks with a steak knife. Anyway, even though Jamie said, “Well, a whole leek would make a dramatic presentation,” I decided to cut the cooked leeks in chunks and reduce the drama. That way, some of the sauce can slide into the layers of leeks.

Our hazelnuts are called filozels. They are a cross between filberts and hazelnuts but they taste like hazelnuts. I have to do hand-to-hand combat with fierce little red squirrels that think the nuts are for them. Each year we get a few, and I use them sparingly so we can really relish them. I think pecans would be very good in this recipe, too, in case you don’t have hazelnuts on hand.

The recipe was written for four servings, but I realized that this recipe is one of those simple, easily multiplied ones. The quantities here are fine for one serving (that is, one hungry person) so just multiply by the number of people you are serving.

We had our leek dish straight up. It would be a lovely side dish for a nice dinner. But as I sat eating I was thinking, this stuff would be good on top of a baked potato, or you could even serve this over slices of ham, chicken or turkey.

Leeks with Bacon and Hazelnuts

1 serving.

1 leek per person, trimmed down to light green part

1 tablespoon, plus or minus, coarsely chopped hazelnuts

1-2 strips bacon, chopped into pieces

Splash white wine or rice wine vinegar

1/4 cup cream

Salt and pepper to taste

Bring to a boil enough water to cover leeks. When it is boiling, put the leeks into it. Cook 10-15 minutes or until they are tender when tested with a knife.

While leeks are cooking, lightly toast hazelnuts in a heavy pan, (no oil) and set aside. Fry bacon until crisp. Let bacon bits drain on paper and remove most of the bacon fat from pan. Add vinegar to pan, and cook off stuck-on bits. Add cream and cook until it is bubbly and reduced somewhat. Add salt and pepper to taste.

Slice leeks diagonally into 2-inch-long chunks, and add to cream. Toss a bit to coat and rewarm leeks. Serve with the nuts and bacon sprinkled on top.