Cooking with Leeks: 4 recipes

• Henna Tattoo

Published: 08/24/2013 - Updated: 01/25/2017

• Author: Miriam Reyes

Although it may just look like a big onion, the leek has a distinctive and unique flavour characterised by its softness. When cooking it, the most used parts of the leek are the white and green parts, so it is good to choose clean leeks with no cracks in bulbs. You need to choose leeks with bright green leaves, which is a sign that they are fresh. They can stay fresh for one or two weeks if stored in the refrigerator.

How do I clean them?

To remove the soil off these vegetables, cut the roots and the dark side of the leaves, keeping a hold of the white and light green parts, which is what you use. Cut the white/green part in half and wash by sides: Use your fingers to open the leaves to remove soil, or you can slice the leeks, soak them in water and leave to sit for 5 minutes. The leek will remain floating while soil sinks. Later, shake the water off well by hand.

1. Mashed potatoes with leeks

Ingredients

• 4 Yellow potatoes
• 2 cups of clean leeks
• 2 tablespoons of butter
• ½ cup of skimmed milk
• 1 teaspoon of horseradish
• Salt and pepper

Preparation

1. Peel the potatoes and cut into chunks. Place in a saucepan with enough water to cover, boil and cook until tender.
2. Heat butter in a pan over low heat, add the leek and cook, ensuring that it is golden brown.
3. Drain the potatoes and return them to the pan, add the milk and radish, then incorporate them all by mashing together. Finally, add the leeks and season to taste.

2. Leek Risotto

Ingredients

• 1 tablespoon of oil
• 1 tablespoon of butter
• 2 cups of sliced mushrooms
• 4 ½ cups of clean leeks
• 1 cup of rice for risotto
• ½ cup of dry white wine
• chicken stock
• ¼ cup of Parmesan

Preparation

1. Heat oil and butter in a saucepan over medium heat. Add the sliced mushrooms, stirring for 5 minutes until golden brown. Place in a separate dish.
2. Add the cups of leeks, cooking until tender for about 7 minutes. Add the rice and white wine. Simmer to reduce by half.
3. Add ½ cup of warm chicken stock and simmer to reduce, repeat the procedure with stock, ½ cup at a time until the rice is cooked al dente.
4. Add the mushrooms and Parmesan cheese. Season to taste and serve.

3. Leeks with Lemon

Ingredients

• ¾ cups of chicken stock
• 4 leeks
• 1 teaspoon of lemon zest
• lemon juice, salt, and pepper to taste
• 1 tablespoon of fresh thyme
• 1 tablespoon of oil
• 1 tablespoon of butter

Preparation

1. Cut leeks in half and clean them. Heat oil and butter in a skillet over medium high heat. Add leeks turning once to brown a little.
2. Add ¾ cup of chicken stock and 1 tablespoon of chopped fresh thyme. Uncover and cook until glaze is reduced by about 3 minutes. Add the lemon peel on top.
3. Season with lemon juice, salt and pepper.

4. Leeks au Gratin

Ingredients

• 4 ½ cups of clean leeks
• 2 strips of bacon
• 2 teaspoons of olive oil
• ¼ cup of low-fat cream
• ¾ cup wholewheat bread crumbs
• ¾ cup grated Gruyere cheese
• 1 teaspoon minced garlic

Preparation

1. Cook bacon until well browned, let it drain on a napkin and then cut into small cubes. Reserve.
2. Clean the grease from the pan and add olive oil and heat over a low heat. Add the leek and cook, stirring until tender for about 10 minutes.
3. Add the cream and simmer.
4. Place ingredients in a baking dish, combine the bread, cheese and garlic and sprinkle it over, cook under the grill for 20 minutes.
5. Sprinkle the bacon over the dish at the end and serve.

• Miriam Reyes

  Miriam Reyes is a professional expert in nutrition and dietetics. She has more than 12 years of experience in caring for patients with overweight and eating problems. She studied at the Universidad del Valle de Atemajac (UNIVA), where she obtained a degree in nutrition. Linkedin profile.