How to Select and Use Leeks
Look for leeks that have long, white stems., Prefer leeks that have all or some of the roots still attached., Avoid buying leeks that are yellowed, split, or which have crispy or wilted leaves., Prepare your leeks., Use the leeks as required by your...
Step-by-Step Guide
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Step 1: Look for leeks that have long
The best size for leeks is medium and they should appear crisp. -
Step 2: white stems.
The presence of the roots indicates that the leek is still intact; if the base of the leek has been cut, the flesh begins to dry out. , These leeks are not in their prime.
If they are on a good special, however, they will do as a soup or stock base. , Start with the root end.
Trim off the roots and the end that joins the roots.
Remove the outer leaves that are tough or dry
- these leaves are usually a darker green.
Hold each leek under running water to flush out the dirt that becomes trapped between the leek leaf layers.
It helps if you can fan out the leaves as you wash. , Be conscious to cook leeks long enough
- they can be very tough and stringy if undercooked.
Equally, avoid cooking for too long or you will end up with a mushy consistency.
If steaming or baking, only cook until tender.
And for baking, always add moisture to the dish, whether it be water, stock, or juices from other food. , Top with shave Parmesan cheese.
Bake leeks in water and lemon juice sprinkled with freshly milled black pepper; Steam finely chopped or baby leeks and toss in a favourite dressing.
Add fresh herbs as a garnish; Sauté in butter and garlic. -
Step 3: Prefer leeks that have all or some of the roots still attached.
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Step 4: Avoid buying leeks that are yellowed
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Step 5: or which have crispy or wilted leaves.
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Step 6: Prepare your leeks.
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Step 7: Use the leeks as required by your recipe.
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Step 8: Consider these ideas to try with leeks: Add to risotto
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Step 9: casserole dishes
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Step 10: pasta sauce
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Step 11: omelettes; Grill (broil) half lengths of leek brushed with garlic oil and balsamic vinegar.
Detailed Guide
The best size for leeks is medium and they should appear crisp.
The presence of the roots indicates that the leek is still intact; if the base of the leek has been cut, the flesh begins to dry out. , These leeks are not in their prime.
If they are on a good special, however, they will do as a soup or stock base. , Start with the root end.
Trim off the roots and the end that joins the roots.
Remove the outer leaves that are tough or dry
- these leaves are usually a darker green.
Hold each leek under running water to flush out the dirt that becomes trapped between the leek leaf layers.
It helps if you can fan out the leaves as you wash. , Be conscious to cook leeks long enough
- they can be very tough and stringy if undercooked.
Equally, avoid cooking for too long or you will end up with a mushy consistency.
If steaming or baking, only cook until tender.
And for baking, always add moisture to the dish, whether it be water, stock, or juices from other food. , Top with shave Parmesan cheese.
Bake leeks in water and lemon juice sprinkled with freshly milled black pepper; Steam finely chopped or baby leeks and toss in a favourite dressing.
Add fresh herbs as a garnish; Sauté in butter and garlic.
About the Author
Richard Barnes
Writer and educator with a focus on practical lifestyle knowledge.
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