What to do with leeks?
I got some beautiful ones in my CSA box and have no idea how to cook or store them. Help!
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32 Comments:
Potato Leek Soup!!!!
just be sure to wash them really good...they get gritty on the insides.
If you are somewhere that's warming up, and you have a grill, you could slice them lengthwise and grill them with other veggies, like peppers, then serve with a nice vinegarette alongside a steak.
juliebugsmama at 2:25PM on 03/11/09
I would do the soup and the great quiche http://www.seriouseats.com/recipes/2007/12/sunday-brunch-thomas-kellers-quiche.html
page down the bottom it calls for 5 leeks. This quiche was very very good.
JerzeeTomato at 2:30PM on 03/11/09
I asked the very same question not long ago.
http://www.seriouseats.com/talk/2009/02/what-to-do-with-extra-leeks.html
BananaMonkey at 3:24PM on 03/11/09
I have made potato/leek soup garnished with some leek rings. Really nice.
I have also used leeks as part of the stuffing when I've stuffed peppers or saute them for a little while, mix with cream cheese and use as a topping for a baked potato.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 4:12PM on 03/11/09
If you're going to store them, don't freeze them raw; they get weird texturally.
BangieB at 4:33PM on 03/11/09
Any way you would use onions in your cooking, you can usually substitute leeks. They store very well in the fridge--better than onions, which can lose flavor.
Potato and leek (as in soup) is a classic pairing. I also recall a recipe for butternut squash soup that included leeks in the puree. Chopped leeks are also a classic vegetable to steam in a pot of mussels (provencale or mariniere style).
Again, if there's a dish in which you'd toss some onion, it would probably be a fine use for a leek.
Lorenzo at 6:31PM on 03/11/09
I like to cut the whites into barrels and braise them in butter with a little lemon juice or a good vinegar (sherry, rice wine, champagne, etc.), salt and white pepper.
They are also great in a salad: blanched and cooled, and then julienned, with a light vinaigrette.
Also fantastic in a gratin.
Diced up finely and sauteed, either alone or with other stuff, such as mushrooms.
I save the greens for making stock or for bouquet garni.
Puréed. Steamed. Fried. In a soufflé, omelet, in a papillotte with fish. In a terrine, whether veggie or otherwise, they can even be made into a savory flan or mousse. Baked on a pizza dough with creme fraiche and bacon and black pepper (a basic tarte flambée). In ravioli... There is really no limit to what you can do with them. As a member of the allium family, they can be used in almost any way you would onions, but since they are milder, they are even more versatile. Leeks rule.
simon at 6:37PM on 03/11/09
We once did a really nice side dish, almost like a gratin, with thinly sliced leeks (white part only), heavy cream and green peppercorns.
beano at 6:51PM on 03/11/09
Tip: Slice the leeks (rounds--just like you would a scallion, but only to the light green part) and put the slices into a large bowl of water...break them up by pushing the smaller inside rings through the larger ones (in the water), and all of the dirt that gets trapped in the layers will sink to the bottom. Rinse, dry, and use 'em!
Curlz at 7:14PM on 03/11/09
What not to do is more the question! I use leeks constantly... A few of my favorites are: A typical Sicilian dish is grilled small leeks (or ramps) dipped in a smoky romesco sauce. If you have bigger leeks you could slice them, saute on a grill pan a dollop with romesco. Another fantastic dish is braised leeks and other hearty greens with a warm bacon mustard vinaigrette. For something light I love them sauteed with herbs and served with firm fleshed fish like halibut and salmon. Delicious!
oregonpinot at 7:16PM on 03/11/09
Make this Spicy Wok Fried Chicken from Diana Kuan's Appetite for China blog.
rochellefeil at 7:35PM on 03/11/09
The Whole Foods website has a recipe for potato mushroom soup that contains leeks. It's super delicious and freezes well.
gingercookiewithlime at 7:53PM on 03/11/09
the fave's around here are potato leek soup with some crispy bacon to garnish and potato au gratin layered with leeks, and a personal fave of SO's is deep fried leek rings, they are soooo much better than onion rings!
Enjoy!
huneybumper at 7:57AM on 03/12/09
Hurry up, run to the trash can, and throw them out. At least, that's what I would recommend/do. :)
Butrflygirly at 9:20AM on 03/12/09
I made Jamie Oliver's creamiest white beans and leeks for dinner last night (recipe lurking on this site in the Dinner Tonight column somewhere) and they were DELICIOUS. Highly reccomend!
jlbrach at 9:32AM on 03/12/09
This topic is regularly posted by readers. Run a leek search. I know I've seen two identical posts in the past 60 days or so.
lambowner at 10:28AM on 03/12/09
Mmmmm, I love leeks. As others mentioned, be sure to wash them out very thoroughly. They grow in sandy soil, so small grains of sand can get lodged between the layers at the base. As for recipes, my mom made a great simple leek recipe I loved when I was a kid - chop them up and simmer in some cream with fennel seeds.
I also second the deep fried leek rings concept, we tried that after seeing Alton Brown do it, and loved them. They don't get slimey like onion rings can get.
One other point - don't be afraid to use most of the green tops. They are just as edible as the white part (kinda like green onions). Enjoy!
Lisiegrin at 10:31AM on 03/12/09
David Lebovitz is discussing leeks on todays post.davidlebovitz.com yummy!!
pamstar at 1:17PM on 03/12/09
All the above suggestions are great. I'd like to add Martha Stewart's Fettuccine with Mint, Peas, Ham and Cream:
http://www.marthastewart.com/recipe/fettuccine-with-mint-peas-ham-and-cream
And her Tomato Leek Frittata:
http://www.marthastewart.com/recipe/tomato-and-leek-frittata?autonomy_kw=tomato%20leek%20frittata&rsc=header_2
And a Leek & Potato Gratin from Sara Moulton:
http://www.foodnetwork.com/recipes/saras-secrets/leek-and-potato-gratin-recipe/index.html
Just be sure to wash the leeks thoroughly! There are few things worse than sand in food.
MMinNYC at 2:12PM on 03/12/09
Thanks for the ideas, everyone!
popcornfordinner at 2:29PM on 03/12/09
You could caramelize them (as you would onions), then top burgers with them, have them on cheese and crackers, use them as a base for soup, whatever you would use caramelized onions for. They'll also last longer that way.
Buckethead at 2:48PM on 03/12/09
Lidia of Lidias Italy uses them in Pea and Rice soup they are delicious.
VCD806 at 6:29AM on 03/13/09
Salted-and-peppered grilled leeks make an excellent appetizer, served in chunks with cucumber-yogurt dip or hummus. And of course, leek and potato soup is a classic. I like mine partially mashed, with a dollop of cream and cheese added at the end.
Leeks also work for most things onions and garlic are called for. I've put them in pasta sauce and baked them in lasagna.
They can be quite strong tasting, so wash them and cook them well first.
NotAmerican at 9:46AM on 03/13/09
Also, deep fry in veg./canola oil..deluge with salt & top almost anything with them. I store them in plastic container if there are any left over, what with garnishing & salty, delicious nibbling!
stigcr at 10:05AM on 03/13/09
Alton Brown had an episode of Good Eats all about leeks. He made deep fried leek rings (supposedly theyre better than onion rings!) and a French vichysoisse soup. It all looked very good. I suggest you look up the episode :)
Hillary
Chew on That
Chew on That at 11:49AM on 03/13/09
Leeks are delicious and there are so many things you can do with them. I just tried something I'd never heard of before, it's chicken wrapped in leeks and grilled. It was very tasty and quite a nice looking dish. Blanch the leeks beforehand and sear the chicken breasts. You can stuff the chicken with whatever you want or even wrap it in bacon. Then wrap with the leeks and grill up!
ginsbera at 2:57PM on 03/13/09
Make a soup:
http://savour-fare.com/2009/03/09/butternut-squash-with-vadouvan/
Or Waterzooi:
http://209.215.174.122/recipes/40-a-day/chicken-waterzooi-recipe/index.html
Savour at 4:34PM on 03/13/09
So funny you ask this. I'm braising leeks tonight. Here's an approximate "recipe." Remove most of the greens and the bottom root of the leeks. Slice from root to top without slicing through the root. Soak the leeks in a bowl of cold water for 10-15 minutes. Carefully remove from water and repeat until no dirt comes out in the water. Dry the leeks. Salt and pepper the leeks. Place in an oven safe dish and dab with a few dots of good quality unsalted butter. Pour in enough chicken or vegetable stock to come up 2/3 of the way along the sides of the leeks. Cover with foil and cook for 30 minutes in a 400 degree oven.
EveryoneIntoTheKitchen at 5:53PM on 03/13/09
I had leeks last night! I cut them lengthwise, washed them well, drizzled & rubbed in a thorough amount of olive oil, sprinkled with salt and pepper, and roasted them in the oven. I then ate them with my fingers and was delighted.
To the leek haters: your opinions are wrong.
rhinny at 4:30AM on 03/14/09
For St. Paddy's Day: add sauteed sliced leeks to colcannon (mashed potatoes and cabbage) in place of green onions/scallions.
Ciaohound48 at 10:59AM on 03/16/09
Whatever you do, don't take one in public.
shoneyjoe at 1:12PM on 03/16/09
Ooh! Just had lunch with a major leek component.
Welsh rabbit with leeks. It's like a more delicious version of a grilled cheese, if you can imagine that.
Chop a leek (which parts only - save the greens for stock, you can freeze them) into 1/4 inch pieces, then sweat it in a couple tablespoons of butter over medium-low heat until very soft. Season with salt and pepper. Add a tablespoon of flour, and cook over medium-high heat stirring constantly for about 30 seconds. Add a cup of beer and cook it over high heat until thickened. Add a half pound of shredded cheddar cheese, turn the heat down to low, and whisk until completely melted.
Now, scoop the leeky, cheesy, beery mess over slices of toast, and put them under the broiler until golden brown and bubbly. Yum.
Serve with mustard and pickles. You can also add other stuff into the cheese sauce if you like. Cayenne, mushrooms, scallions, worcestershire, mustard, etc.
GoodEaterKenji at 1:14PM on 03/16/09