how do I cook leeks healthily?

Answer 1

http://www.recipezaar.com/recipes.php?q=leeks

There's approximately 200 recipes for leeks here.
Enjoy

Answer 2

Try leek greens as well. Most people just eat the white base of the leek, but I love to boil down the greens of the leek plant. Only use the lower and lighter green portion (from 4-6 inches in length). For a quick cook, wash'em, put'em in a bowl and fill it with water, then pop it in the microwave for 8-10 minutes (time varies).

Answer 3

Get a sheet of grease proof paper... into the centre, lay leeks (cut them how you like them, or leave in larger chunks). Sprinkle with salt, pepper, and either a pinch of sugar or granulated sweetener. Draw up opposite edges and while holding together, roll down like wrapping up a parcel. then fold in corners of open ends and roll up. Don't make parcel too tight as it will expand with steam. Put in oven for about half and hour on a baking sheet on Gas 5 180electric..... i think it's called 'en papilotte'.... I sometimes cook salmon or chicken this way.

Tip for leek lovers!!!! don't stand there trying to get the grit out of the green leaves..... cross split the green leafy part of the leek about three or four inches down towards the white bit. Then stand them in a jug full of salty water, roots towards the ceiling for a few hours. The grit will fall the the bottom of the jug.... This works even better if you do this as soon as you get back from the shops, andleave a day or so in the fridge.

Answer 4

Leeks
How to buy: Choose small young firm leeks which have white stalks and fresh green leaves.

How to prepare: Trim the root and top and slit down the length or slice crossways. Wash well under cold running water to remove all dirt and grit. It may require several washings to remove all the grit between the layers.

How to cook: Cook in boiling water for 10-15 minutes, steam for 5-7 minutes or braise whole, in enough stock to cover, for about 1 hour also add to stews and casseroles. Serve hot with herbs or a sauce. Alternatively serve raw in salads. Allow 1-2 leeks per person.
enjoy

Answer 5

Steam them - if you don't have a steamer lie them on crumpled foil over a pan of boiling water out a lid on and cook for about 5 minutes (maybe more if they are big). That way all the vitamins stay in the leeks without dissolving in the water

Answer 6

Roast 'em with olive oil, salt & pepper.

Preheat oven to 350 degrees.

Cut leeks into thin 2-to-3-inch lengths, cut these in half lengthwise, then cut each half lengthwise into strips about 1/4-inch thick. Soak strips in a bowl of water for 20 minutes. Drain, pat dry, place them in a bowl, and lightly coat with olive oil. Lay out leek strips in neat rows on two sheets of aluminum foil, and season with salt and pepper. Fold foil into rectangular packets, and place them on a baking sheet. Bake approximately 25 minutes, until leeks are tender. Unwrap just prior to serving.

Answer 7

1/4 c Dry sherry
1 t Olive oil
5 c Thinly sliced leeks
1 c Thinly sliced shiitakes
1 t Fresh orange juice
1/2 ts Grated orange peel
1 tb Apple cider vinegar
Salt & pepper to taste

In a large skillet, over medium heat, combine sherry &
oil. Heat to simmering. Add leeks, stirring
frequently for 3 minutes. Add mushrooms & saute for 5
minutes. Stir in orange juice, peel & vinegar.
Remove from heat. Add seasonings & serve warm.

Answer 8

Grilled Braised Leeks
4 large leeks, dark green sections removed
2 tablespoons bacon drippings
Heavy pinch kosher salt
1 tablespoon balsamic vinegar
Crumbled bacon and goat cheese, as an accompaniment, optional

Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.

Leek Potato Soup
1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Scalloped Onions, Leeks, and Shallots
3 pounds onions, cut into 1/4 inch thick slices
2 pounds (about 6) leeks, the white and pale green parts both, split lengthwise, washed well, and chopped
1/2 pound shallots, cut into 1/4 inch thick slices
1/2 stick (1/4 cup) unsalted butter
1/4 cup heavy cream
1 cup coarse fresh bread crumbs
1 cup grated extrasharp Cheddar (about 1/4 pound)
1/4 teaspoon paprika

In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.
Preheat the oven to 375 degrees. Transfer the onion mixture to a 2 quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly

Answer 9

Braise them in white wine, butter, salt and pepper.

cut lengthwise and wash 2 leeks
butter the bottom of a baking dish
salt and pepper leeks
place cut side up in pan and cover with white wine
bake in 400 degree oven until tender

If you are feeling adventerous you can reduce the cooking liquid and put it over whatever you are serving with the leeks.
Enjoy!!!

Answer 10

wash and slice them finely, then fry them on a low heat in a very little oil-sunflower preferably. (max 1 dessert spoon)you could use them in a stirfry this way. Just finely slice carrots, red and yellow peppers and the leeks.

then add some low fat sweet and sour sauce or
add a vegetable stock cube to make soup or
add the mixture to some pasta shells and mix in some creme freche.

Answer 11

Either steam them or if you have a microwave, wash well, put in a covered dish with no extra water and cook briefly until they are just done but still with a bit of crunch.