What to do with extra leeks?
Hi All, I've just bought a large bunch of leeks to make Ina Garten's wild mushroom soup. They are very large, and I have three large leeks left over. I've never used them before, and wonder if anyone has a leek heavy recipe that isn't soup, as I'll have a large pot bubbling on the stove shortly. Does anyone know if they freeze?
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13 Comments:
Quiche? I chop them in 1/2 inch slices, rinse, dry, and freeze them in portions to just throw into anything.
I know you said no soups, but they're essential in avgo lemeno soup and you don't have to do much to them, and it's very different and super yummy.
MaresyDotes at 11:22AM on 02/02/09
This is heaven with roast chicken or beef.
Leek Gratin:
6 leeks, trimmed, split lengthwise, and well rinsed
Salt and freshly ground black pepper
Fresh thyme sprigs
1 Tblsp. unsalted butter cut into pieces
1/2 cup heavy cream
6 Tblsp. grated Gruyere cheese
Method
Preheat oven to 350ยบ. Arrange the leeks cut side up in a single layer in a baking dish. Sprinkle with salt and pepper to taste, dot with butter, and fresh thyme sprigs, and gently pour the cream over the top. Sprinkle with the cheese, cover with a lid or foil and bake for 35 minutes. Check once for dryness, spoon cream over top of leeks, adding more cream or a bit of chicken stock as necessary. Carefully uncover and bake 5 - 10 minutes more until the top is golden brown and the leeks are tender.
Cary at 11:29AM on 02/02/09
I use leeks as an alternative to onions in any sautee--the flavor is rounder, less sharp, lovely really...and they cook faster, so don't throw them in as soon.
lovelybunny at 11:43AM on 02/02/09
While I love the recipe above, I often slice thinly into rings, carmelize slowly with butter, olive, oil, black pepper, and then eat them all. Hard to resist.
Cary at 12:04PM on 02/02/09
These all sound fabulous. I can't wait to try them. Thanks Eaters!
BananaMonkey at 12:14PM on 02/02/09
Make frizzled leeks and put them on EVERYTHING. So good.
Slice thoroughly cleaned leeks paper thin. Dry on paper towels.
Preheat oven to 400 degrees.
Heat some olive oil in medium-sized skillet over medium-high heat for 30 seconds. Saute' leeks for 5 minutes, stirring frequently.
Transfer leeks directly to foil-lined baking tray. Bake about 15 minutes stirring every 5 minutes.
Cool frizzled leeks in a single layer on paper towels. Sprinkle lightly with salt.
Store refrigerated in tightly covered container.
andshewas at 12:22PM on 02/02/09
I 2nd the quiche. or a tartain (sp) with it..
pjracz10 at 12:55PM on 02/02/09
I used leeks in a new green bean recipe for Thanksgiving from 101 Cookbooks. Everyone loved them!
Or, you should make mini leek cheddar tarts - they're my favorite thing my aunt makes! I'll have to get the recipe from her.
Hillary
Chew on That
Chew on That at 1:26PM on 02/02/09
Slice them very fine, saute them until wilted and a little golden (in the catering biz they call this "melted leeks"), then mix with cream cheese. You can find some chopped crispy bacon in there, too. This is great for spreading on breads/bagels, and I have also used it to stuff mushroom caps for a nice appetizer. (Just remove the stalks, toss the shrooms in olive oil, stuff with the cream cheese/leek/bacon mixture, and broil.)
Michele Humes at 1:36PM on 02/02/09
You folks are amazing! Thanks so much!
BananaMonkey at 1:39PM on 02/02/09
They're also wonderful in risotto, sauteed in a little olive oil with onion and garlic at the start...mmm.
littlestcapy at 4:10PM on 02/02/09
If you aren't soup-ed out, try making potato leek soup ala Julia Child.
missjess at 12:42PM on 02/03/09
how about a Potato and Leek Soup with Leek Rings on top... mmmmmmm.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 3:15PM on 02/03/09