When you look at leeks, it is kind of looks like overgrown scallions. And you may think. What on Earth, am I going to do with that??
Well, leeks are delicious, and they are underrated vegetable.
This vegetable rarely plays the leading role in the kitchen, but if given a change, it will shine bright, bringing an amazing flavor at the same time. Leeks are alliums, which means that is they belong to the same family as onions, scallions, shallots, garlic, and chives. When you will taste it, you will feel the slight onions flavor, sweet and delicate at the same time. Its specific onion aroma gives all the dishes, unique taste qualities. In older days leeks were the food of the poor, and even today somehow, it is not getting the recognition it supposed to, as an unbelievably valuable vegetable. It is a good source of vitamins (C, B1, B6, folic acid, vitamin E, vitamin K and vitamin A) and minerals (calcium, magnesium, phosphorus, iron, copper, and manganese). Leek reduces the level of bad cholesterol; prevents anemia; has a bactericidal effect and supports the immune system. As en extra bonus, leeks strengthen bones and teeth, reduce symptoms of stress; supports the work of the intestines and improves the condition of the skin, hair, and nails; It is a good source of dietary fiber and finally has a low glycemic index as well.
Leek is most often found as an indispensable ingredient of broth (together with onion and carrot and celery root). However, it can used in many ways in the world’s cuisine. It can be made into a delicious creamy soup, delicious risotto, sauce, or tart. It can be roast or grilled (by itself or with meats). it goes surprisingly well with be in, and it is a great addition to salads as well.
One thinks you must always remember, is that leeks have a perfect shape for transporting slots of dirt. Every time you are using them you must wash them thoroughly. The way I do it, is to prince the outer dirt first, then chip them (to desired size) and wash them in colander under running water. Pat them dry with paper towel, and they good to go.
So, I would you still wondering, what to do with leeks? Look no further. All the amazing ideas are here. So, let us get cooking!
1. Potage Parmentier (Potato and leek soup)
it is a French classic. Amazingly simple, delicious, and warming soup, yet not fully appreciated. And let me tell you, it is a perfect fish for cold, windy, or rainy day. Mild in flavor, yet very satisfying. Extremely easy to make. All you need is: potato, leek, garlic, chicken broth (or vegetable one), a little bit if butter, few Bay leaves, some salt, fresh (or dry) thyme and pepper. Sautée the leeks in a little bit of butter, until they are soft. Then transfer them to a bigger pot and throw the rest of ingredients together. Let it cook. That simple!
2. Leek pate
you do not have to be vegetarian to appreciate and enjoy good veggie dish. And let me tell you, leek pate is just that. Easily spreadable (thanks to addition of soft cheese), delicious on a fresh crusty bread. Requires only few ingredients: bacon, shallots, leeks, soft spreadable cheese (e.g.: Boursin; Laughing Cow; Alouette) salt, pepper, and white wine. Cook the leeks with bacon, add shallots, seasoning and wine. When all is ready, add soft cheese, and let it melt in the heat. You can keep it chunky or use an emulsion blender for a creamy consistency. Transfer to a small jars, or container, and keep it chilled. Amazingly simple, but quite sophisticated.
3. Gruyere, Bacon and Leek Quiche
variation on French classic (quiche Lorraine), but the execution is quite similar. Make the short crust pastry dough (or but the ready one, no judging here!), for quiche casing. Sautée bacon and leeks (no need for any oil). Grate the desired amount of cheese. The pastry case should be blind baked, to prevent any leakage. After is ready, placed the baking, leeks and cheese in the form, and cover with the mixture of beaten eggs and cream. Carefully transfer to oven and bake until fully cooked. Perfect for eating hot, as well as cold snack later.
4. Pırasalı Kek (savory Leek cake)
Turkish way of dealing with veggies, turning them into this delicious savory cake. In most cases purely with vegetables, even thou that they are versions with meat, or even chopped hot dogs. Pretty easy to make, and what is most important extremely flexible, when it comes to list of ingredients. You can use corn meal, or flour; type of cheese is completely up to your preference, additional veggies?? Why not! Olive oil, or vegetable oil, for the cake butter; cream, yoghurt, eggs, and seasoning. Finley chopped veggies, sautéed in butter, seasoned. Mixed with batter (eggs, dairy choice, flour or corn meal and cheese). Grease the baking dish (preferably round one) and pour in everything. Bake until golden brown. Simple and delicious.
5. Cauliflower, leeks, and smoked Mackerel frittata
another version of classic Italian dish. If you like smoked fish (it can be any kind, not only the Mackerel), you will love this dish. Not exceedingly difficult to make, but oh how tasty?! You need to blanche first the cauliflower florets, and sauté half slices of leeks. Shred the fish into large chunks, place in the pan, together with cauliflower and leeks, and pour batter (beaten eggs with cream and seasoning). When the edges are nice and crispy, it is good to go. Serve hot, with piece of crusty bread.
6. German leek pie
this one is sort of a cousin of Zwiebelkuchen (onion pie). The idea itself is remarkably similar, with the update of ingredients. The star of the dish are leeks and bacon, baked in a crust with a creamy custard. You can make short crust pastry or buy ready one (no judging here). Sautée the bacon and leeks together (no oil needed). Pastry cases need to be blind baked, to prevent any leakage. Place the bacon and leeks inside the form, and cover with mixture of whisked eggs and cream (with salt and pepper). Bake until golden brown. Sprinkled with fresh parsley and serve hot.
7. Leek terrine with goat cheese
French classic, but this time in vegetable option. You will need about 5lb of fresh leeks, goat cheese, and additional soft herb white cheese. Wash the leeks thoroughly, without cutting them in half (just cut both end pieces) and boil them until soft. Cool them off and pat them dry. Combine both cheeses, mix with salt and pepper. Prepare terrine form (it does not need to be the classic one. You can use a small loaf tin as well); line it with clear plastic foil (for easier removal). Start lining up the leek, alternating them (white end, next to green end, and again. that will give you that is amazingly looking checkerboard pattern, after cutting. Spread a cheese mixture on top of each leek layer. Continue until the form is filled. Cover the top completely, with the clear foil; place a weight in top (it can be 1 or 2 cans, or any other types of weight). Put in the fridge overnight, to set. Take out from the form, unwrap, and gently slice. It can be served with crusty baguette, and side salad.
8. Leek, Pea and Mint samosa
this time we are traveling to India, to try something new, from Indian culture cookbook. Vegetable samosa, sound interesting, right?? Crispy parcels, made of phyllo pastry dough (buy ready one, because is a pain to make it from scratch). Leeks sautéed with onions, fresh grated ginger, black mustard seeds, peas, and spices (garam masala, cumin, chili powder, turmeric), wrapped up into triangular shaped parcels. Just before going to oven brushed with melted butter and sprinkled with nigella and cumin seeds. Bake until the pastry is crispy and golden brown.
9. Gorgonzola, pea and leek risotto
and we are back in Italy. A little time consuming and attention demanding dish (you must closely watch cooking risotto, and stir it constantly), but how rewarding, taste wise. Sauteed leeks, with light seasoning, cooked with vegetable broth (or chicken one), risotto rice (Carnaroli, Arborio, Vialone Nano). When the rice is almost done, crumble the gorgonzola cheese, and gently mix it in. As soon is melted, the dish is ready to serve.
10. Leek and potato fritters
Greek version of vegetable fritters (corn fritters, latkes.etc.) perfectly goes together with fresh lemon and tzatziki sauce. Extremely easy to make, requires only few ingredients: chopped leeks, grated fresh potatoes, eggs, fresh dill, fresh parsley, breadcrumbs, salt, pepper, and oil (for frying). Combine all ingredients in one bowl, and form patties (size is absolutely your personal choice). Fry in hot oil, until fully cooked through, and crispy brown on the exterior. Serve while hot.
11. Leek, asparagus, and salmon lasagna
interesting twist on this classic dish. No meat, no cheese, no tomato sauce … curious now?? Old lasagna getting its makeover. Leeks, asparagus, and salmon, with creamy bechamel sauce. Extremely easy to make. Cook the salmon fillets in the oven (salt and pepper is enough), blanche the asparagus, and sauté the leeks (young ones are better) with a little butter. Prepare bechamel sauce. You can precook the lasagna sheets if you prefer. The process is the same, as in the classic version. In a baking dish, arrange the layers of pasta, crumbled salmon, leeks, asparagus, and white sauce. Bake until bubbly brown. And enjoy.
12. Leeks and mushrooms pizza
another twist in Italian classic. Pizza dough (homemade or store bought) topped with sauce (it can be marinara, or creamy cheesy bechamel), sauteed leeks, onions, and mushrooms (type of mushrooms is up to you, even thou I like the wild forest ones or oyster). You can use mozzarella cheese, or any other one, that is melts nicely. Bake in the oven until crispy, and cheese is bubbling. Sprinkle with some fresh parsley and enjoy.
13. Potato and leeks Au Gratin
another French classic comfort food. Potatoes, sauteed with leeks, and baked with 3 different types of cheese. Yummy! Potatoes are grated or cubed (whatever you like), and sauteed in butter, together with sliced leeks. Make the sauce mixture of butter, cream, grated gruyere cheese; add potatoes and leeks, and let it cool completely. Transfer to previously greased baking dish, and top with more cheese: Swiss and Blue. Bake, until cooked through, and crispy golden brown.
Well, that will be the end of our culinary journey. I hope, i showed you that simple leek has much more to offer, than most people think. It is a very delicate in taste vegetable, that can be used in so many ways, and all of them evenly delicious.
For more recipes and cooking ideas please check other posts on my blog
