And I love the way the green bleeds into the white root. Lovely, just lovely.
Leeks can be used in a bounty of ways, and while this time of year makes them plentiful, take advantage of experimenting beyond your tried and true recipes. Even one leek goes a long way.
Here are some ways I've been putting leeks to use over the last several weeks, as well as some tips on storage:
The Traditional: Potato Leek Soup ala Julia Child
This soup is a variation of Julia Child's traditional potato leek soup. Believe it or not, mine is slightly more fattening. Only slightly.
- 4 cups of diced peeled potatoes (1.5 lb.)
cups thinly sliced leeks, including tender greens
- 6 cups water
- 1/4 cup heavy cream
- 2 tablespoon minced chives
- Salt and pepper to taste
vegetables, salt, and water together, partially covered for 40-50
minutes in a nonreactive pan.
- Add salt and pepper to taste.
When ready to serve, bring soup back to simmering.
Then off the heat, stir in cream and top with chives.
Makes 6-8 servings.
Note: if you want to freeze it, simply omit cream and chives. When you're ready to eat it, put it in the fridge overnight, bring soup back to simmering and continue as above.
This is an addictive snack for those who like salty treats
- 2 large leeks
- Olive oil
- Sea Salt
- parchment paper
- Preheat oven to 375 degrees.
- Cut green tops and root from leeks, leaving only the hard white part.
- Slice into 1/4 inch rings, push on the rings so that the layers will fall apart from one another, creating many leek rings.
- Put them in a bowl, drizzle generously with olive oil
and toss to coat.
- Sprinkle with salt and toss again.
prepared leeks on a sheet of parchment paper on a baking
sheet and bake for 20 minutes.
- Check on them; if they
are still soft and limp, continue to bake, checking them regularly until the leeks are light brown and crisp.
Oui Oui. I came upon this recipe from My French Cuisine, while wondering (via Google) if I could just use my leeks in an omelet. Well, yes! You can! And it is oh, so good. Very basic, but if you've never tried this, wow, you must. This recipe is truly an example of why eating in season is such a delicious experience, and why the combination of only a few ingredients can come together in a way that makes all of them better for having known one another. More than any recipe, this is what I will miss when leeks go out of season.
- 2 small leeks
- 1 Tablespoon unsalted
- 2 eggs
- Salt and pepper to taste
- 1/8 Teaspoon nutmeg
- Cut green tops and root from leeks, leaving only the hard white
- Slice leeks in half lengthwise, then into 1/4 inch half moons. The leeks will separate, which is fine.
- Heat butter in an omelet pan on high heat. Once the butter starts bubbling, add the leeks. Coat each piece
of leek with melted butter.
- Stir regularly for several minutes then reduce heat and cover with a lid, slowly cooking until the leeks are
transparent and soft.
- Season with salt and pepper.
- Turn down the heat to
low while you are prepare the eggs.
- Beat the two eggs with salt, pepper and nutmeg.
- Turn the pan back to high heat, remove lid and add the eggs to the butter/leek mixture.
- After a few minutes, fold the omelet in half, let it cook an additional minute, then remove from heat.
Makes 1 omelet.
Unfortunately, leeks are not a good candidate for freezing or canning
unless you plan on using them in soups or other recipes. Freezing tends to turn them to mush.
Leeks stored in a plastic bag will last up to a month in a refrigerator.
If you really want to be cool and impress your friends with your uber-seasonality and wow them with your storage techniques, leeks are a good candidate. Kids, do try this at home. Store leeks in a cool, dark spot – something akin to a basement. For me, it is exactly a basement. Place them horizontally in a box
between layers of damp sand. When you're ready to use them, simply pull one from the sand, rinse and go.