Through quite a few many years of searching and cooking, I’ve shied away from this handsome vegetable, most normally discovered tied in bundles of 3 or 4, lying in state amidst other durable selections like chard and collards, or beets and carrots however carrying their greens. Since they are frequently expensive here, I reasoned that onions were a beautifully satisfactory substitute and hesitated to toss a bundle of leeks into my purchasing basket, not knowing what to do with them or how lengthy they’d retain. Due to the fact we’ve began rising them ourselves in the final handful of decades, I have been employing leeks with abandon, tossing them into soups and stews, omelettes and even making use of a couple of finely sliced rings on top rated of salads.
When I very first started out to include leeks into recipes, I wished they’d occur with a user’s handbook. I overcooked them into mush or left intact outside the house levels that became inedibly hard when cooked. I frequently discovered grit however lurked inside stalks I swore experienced been carefully rinsed. For people new to working with leeks, in this article are a handful of hints to help you stay clear of these pitfalls.
First, when shopping for leeks, appear for kinds that have as a lot white and light-weight eco-friendly as probable and are not yellowed, but crisp and organization. They’ll previous for a 7 days or two just after you convey them dwelling, but be sure to wrap them in moist paper towels and position them in a plastic bag in your vegetable drawer to maintain them from getting to be slimy and mushy. When all set to use them I reduce off the darkish inexperienced tops and reserve them for stock. I trim the root conclude, then halve the stalk and seriously swish the lower pieces in water. If you approach to slice the stalk into rings, you can also just slice and set the resulting rings into drinking water and clean and rinse them extensively. Then you’re good to go.
A term on leeks vs. onions. While they are milder than their allium cousins the onion and garlic, leeks have a very unique taste — sweeter, still potent in their have way. Just just one leek in a pot of stew will be noticed. If you like them, which is a very good factor. But if you like a much more balanced taste, go straightforward.
For leek enthusiasts, there is so substantially a lot more to do than pair them with potatoes in soup, while potato-leek soup is a classic. Here’s a recipe for potato-leek soup that switches it up a little bit, utilizing sweet somewhat than white potatoes.
S W E E T P O T A T O A N D L E E K S T E W
- 2 Tbsp. olive oil
- 2 cups leeks, white and light eco-friendly areas, sliced into 1⁄2-inch rounds
- 2 Tbsp. contemporary ginger, minced
- 3 garlic cloves, sliced slim
- Sea salt and pepper
- 3 Tbsp. pink curry paste
- 7 cups peeled and cubed sweet potatoes
- 4 cups chicken broth
- 14 oz. can coconut milk
- Juice of a single lime
- 1⁄4 cup cilantro, chopped
- 1⁄2 cup salt-roasted peanuts, around chopped
In a large pot or Dutch oven, sweat leeks, ginger and garlic with 1⁄2 teaspoon salt for about 3 minutes. Include curry paste and prepare dinner, stirring, an further moment. Insert sweet potatoes, chicken broth and salt and pepper to flavor to the pot, deal with and deliver to a gentle boil. Cook dinner for 20 minutes or so, until eventually potatoes are tender and slipping aside. At the time potatoes are performed, use the back of a spoon to mash up the potatoes to a chunky regularity. Stir in the coconut milk and lime juice and simmer a number of minutes lengthier. Provide with cilantro and peanuts sprinkled about the leading.
One more great use for leeks? Pizza topping. This recipe phone calls for mushrooms with the leeks, but experience absolutely free to use olives, possibly eco-friendly or black, or blobs of chopped, sautéed wintertime greens — or all of the previously mentioned.
L E E K A N D M U S H R O O M P I Z Z A
- 1 completely ready-to-bake pizza crust
- 1 lb. cremini (or combined) mushrooms, cleaned and sliced
- 2 big leeks, white and light green pieces sliced and rinsed nicely
- 2 Tbsp. olive oil, divided
- 4 garlic cloves, minced
- 1⁄2 lb. fresh new mozzarella cheese, thinly sliced
- 1⁄2 cup Parmesan cheese, coarsely grated
- 1⁄2 cup clean basil, sliced
- Salt and pepper, to style
Warmth oven to 450 levels. Although oven warms, heat a significant frying pan to medium superior, incorporate one particular tablespoon olive oil, mushrooms, salt and pepper. Saute mushrooms until eventually liquid is eradicated, about 10 minutes. Then add leeks and stir often until leeks are soft, about three minutes. Established mixture aside. Line a big baking sheet with parchment paper. Evenly flour a flat floor and, employing floured hands, carefully flatten dough to a rectangle of about a half-inch in thickness. Place on baking sheet and spread with remaining tablespoon olive oil and minced garlic. Spot 3 quarters of mozzarella slices and a fourth of a cup of Parmesan cheese on leading. Unfold with mushrooms and leeks, then leading with remaining mozzarella and Parmesan cheeses. Bake for 15 to 20 minutes, rotating the baking sheet halfway, until eventually the crust is frivolously browned and cooked by.