Leeks

Leeks are akin to the vegetables onions and garlic, in the vegetable family called the Alliums.   They have a mild onion flavor similar to a green onion or scallion, but not so pungent as a yellow or red onion. While they don’t get the publicity or research funding as onions and garlic, they offer many of the same health benefits including high concentrations of B vitamin folate, and antioxidant polyphenols. Leeks actually look like souped-up scallions, with small, white bulbs at the bottom of a cylindrical stalk that transitions into light, then dark green at the tips.  As it darkens into a grassy green, the tightly wrapped, wide leaves fan out and are woody and inedible. They are bought fresh and will store in the refrigerator for up to 2 weeks. They’re sold in the produce section of most grocery stores, and usually come bundled in 2 or 3 stalks. 

Over the past year, I have come to love leeks and use them often. Before then, I had never even heard of them and had to endure some trial and error before I felt any real respect toward the vegetable. Here are some of the things I learned, that I feel propagated my admiration for this delicious and fun ingredient:

1. Your first time with a Leek may be a bit overwhelming and confusing. It’s not so obvious what needs to be done to prepare it, and it’s big and kind of clunky. Thankfully, it’s very easy to use and prepare, and you need nothing more than a sharp knife! Slice off the dark green tops, starting right about where the light green starts becoming lime and/or dark green. At the bottom, chop off the hairy looking end of the bulb. Then remove a few of the tough outer layers of leaves. Note the leaves you’re removing don’t always go down as far as the white part of the stalk, it may just be 2-3 layers of the greener end. You’re left with a roughly 5-6 inch white and light green stalk. 

2. They are dirty little Alliums! They grow by being trenched in soil, and the loose layers causes that gritty sand to get wedged in between them. Most literature will advise to cut off the dark green tops and remove the tough outer layers of leaves, then slice the remaining white to light green stalk in half lengthwise, and bathe them under cold running water while fanning out the layers and rinsing out all of the embedded grit. For me, because I always use them chopped into half-moons, I trim to the 5-6 inch stalk, slice that in half lengthwise, then slice into thin half-rings/moons. Throw them into a fine mesh strainer and rinse under cold water. Done! Way easier...

3. To cook or not to cook? I know they can be served raw sprinkled over salads and whatnot, but I have only ever used them cooked. Depending on the recipe I use butter or chicken broth/stock to cook them. If you’re familiar with some of my cooking philosophy, you’ll know that I use water and Better than Bouillon (check out fellow Featured Ingredient: Better than Bouillon). Set a skillet to high heat and melt butter or simmer stock. Toss in the leeks and sauté for 2 minutes, then cover and reduce to medium low, stirring occasionally, about 8 minutes, or until tender. 

4. Ok, they’re trimmed, washed, and cooked...now what the Sam Hill do I do with them? Well, taste one! Aren’t they yummy? I bet you just thought of 100 uses for them without even reading on! Personally, my FAVORITE thing to do with them is sautee in lots of butter, and add to mashed potatoes, making Leek Mashed Potatoes. Using the butter in the sauté both infuses it with leek flavor and replaces what you’d be adding to the mash anyway. I serve these as a regular side dish, and use them to top Cottage/Shepherds pie. 

Recently, I overcooked and caramelized the leeks, and they turned out brown and kinda chewy and crunchy. I was bringing dinner to my partner at work and a central element of the meal was my highly anticipated Leek Mashed Potaotes. I had no time to redo the leeks and I was a bit panicky, so I tossed them into the potatoes anyway, then scooped the potatoes into individual ramekins, covered with cheese, and baked until the cheese melted. They turned out to be absolutely delicious, and my partner keeps asking for the recipe! I will post the recipe soon :)

If this blog doesn’t make you dash to the store and buy Leeks immediately, I hope at least you’ll give them a try! And when you do, share your experience, and especially recipes with our EMS community!