How To Cook Leeks
A Beginner’s Guide on How to Cook Leeks
Leeks are not as widely included in dishes as they once were, so it’s no surprise that many people don’t know how to cook leeks. The leek is a vegetable that is related to both the onion and garlic. They are quite large, containing a short stalk and a long bundle of leaves which are cropped short during harvest. The edible area of the leek is the stalk, which looks similar to the bulb of an onion, only the leek’s stalk is actually a white or light green bundle of leaf sheaths. The flavor of the leek resembles that of an onion but with much less potency. It is often used to add flavor to soups and stews, however it has plenty more uses than that!
Before we delve into how to cook leeks, it’s important that you know how to prepare them properly. This includes a lot of chopping and scrubbing, but it’s all worthwhile in the end. With a sharp knife, cut off the end of the white section that contains the short, scraggly roots. You will also need to cut off the large green leaves. Do this by cutting off the stalk at the point where the leaves begin to separate. The edible areas are the white and very light green sections of the stalk. Because leeks have to grow with soil piled up high against them (to encourage a longer stalk), they tend to gather dirt in between the folds of the leaves. For the cleanest approach, make a shallow slice in the outside of the stalk and remove the outer layer. Now you can rinse the stalk under cold running water to ensure that any rogue bits of dirt are washed away. You should now pat the stalk dry using a paper towel. Leeks are most often cut into slices about a centimeter thick, but you can cut them as thick or thin as you wish. Some of the round slices may fall apart due to the formation of the leek, but they can still be prepared as well as intact slices.
One of the tastiest methods of cooking leeks is pan fried, as most of the flavor is able to be retained and the leeks end up with a crisp and crunchy exterior. To pan fry your leek slices, add a bit of olive oil to the skillet. If you like, you can replace the oil with butter or mix a bit of butter with olive oil. This will encourage a crispier exterior and add a hint of buttery flavor to the leeks. Heat the butter/oil over a medium heat, then add the leeks. Allow them to cook for about five or ten minutes, or until the slices have become tender. Be sure to stir them often so that the slices cook evenly on both sides.
Sautéed leeks are prepared much in the same way as pan fried leeks, only you will definitely use butter for this method. Cook over a medium-high heat until the leeks have begun to soften. Add a sprits of lemon juice and a pinch of thyme to enhance the flavor. These can be eaten on their own, as a side dish, or over chicken or fish. Alternately, you can add leeks to a stir-fry dish by simply cooking them along with the rest of the vegetables.
Roasted leeks are a real treat and are simple to prepare. Grease a baking tray using your preferred oil. I personally prefer olive oil, but vegetable, canola, and sunflower oils work just as well for this purpose. Spread the sliced leeks out over the baking tray, then drizzle more oil over them. The idea is to make sure that they are coated with a thin layer of oil to ensure that they don’t burn. I like to add a bit of salt and pepper at this point, but you can add any seasoning you like. Allow the leeks to roast for about half an hour at 400 degrees F. For an even crispy coating, turn them over halfway through the cooking process.
Baked leeks are a great alternative if you don’t want “dry” leeks. Simply place the leeks in a glass baking dish and cover with your favorite sauce. Parsley sauce—or almost any “white” sauce, for that matter—tastes great with leeks and can be poured on top of virtually any meat. Top with salt and pepper, then bake at 375 degrees F for about 40 minutes, or until the leeks are tender.
Now that you know how to cook leeks, you can explore a new world of taste by adding leeks to the dishes you already prepare regularly. Enjoy!