How do you use leeks in cooking? And do you use the green leafy part?

Answer 1

I use the bottom part like you would a onion

Answer 2

Leeks are like overgrown scallions. You can basically used leeks in any dish that calls for onions. In my opinion, they have a milder flavor than most onions.

Although you can use the green part, especially if you are sauteing them, I usually use it to flavor stock.

This is a mild and pleasant side dish.

1 tablespoon light olive oil
1/4 cup dry white wine
3 medium leeks, white and palest green parts only, chopped and very well rinsed
4 large carrots, peeled and sliced
Pinch of nutmeg
Salt and freshly ground pepper to taste

Heat the oil and wine in a wide skillet. Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.

Uncover and saute, stirring frequently, until the leeks and carrots begin to turn golden. Stir in the nutmeg, season with salt and pepper, and serve.

Answer 3

Being a former chef and having used leeks for many dishes, they can be used anywhere onions are used, they tend to be sandy due to the type of soil and areas they are grown in, just make sure you wash tem well.

Where the flavour is, and as stated tenderest part being the white section, the green part can be used for stocks, soups, and cooked in long stewed dshes, they to must be well cleaned.

I worked in places were we used them for salads, and appetizers, the most well known way is in vichysoisse, the cold potato/leek soup, but they can be used in hot soups alone, or with potatos or other vegetables.

They are very mild in taste, so like onions you need alot to make an impact, thy sweeten up also when cooked in butter or oil, I used them in potato dishes for my menus, au gratin, scalloped and a french one called Boulanger.

Answer 4

I use from the white until the part where the tough green parts start to separate. And cut them in half moons, put in a bowl of ice water and swish them around good. Wait 15 or 20 minutes and then skim them out with a strainer. You'll be amazed at how much dirt and sand is left at the bottom of the bowl.

Answer 5

Leeks are a wild onion in simple terms. You use the white area but must take apart and wash thouroughly to remove dirt. Great in stews, stocks, and even as a vegetable!

Answer 6

when cooking with leeks, cut them in half, lengthwise. peel off some of the tough green parts at the top. and then chop them into half moons. then put them in cold water and all the grit will fall to the bottom of the bowl. heres some recipes:


Leek and Cheddar Tart
Recipe #630061 rating
Leeks are a wonderful vegetable - the stand out in this delicious tart.
by evelyn/athens | Edit...My Notes

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6-8 servings 1¼ hours 10 min prep
Change to: servings US Metric
1 9 inch pie shell, unbaked
1/4 cup butter
6 medium leeks, trimmed and thinly sliced (white and light green parts only)
2 cups grated mild white cheddar cheese
3 large egg yolks
1 cup whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground mace

Not the one? See other Leek and Cheddar Tart Recipes
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Preheat oven to 350F.
Bake pie shell until light brown, about 20 minutes.
Let cool.
Melt butter in medium skillet over low heat.
Add leeks and saute until tender but not soft, about 15 minutes.
Spread in pie crust.
Sprinkle with 1 cup cheese.
Whisk yolks, cream, salt, pepper and mace in medium bowl.
Pour over leeks; sprinkle with remaining cheese.
Bake until filling is set and golden-brown, about 40 minutes.
Cool atleast 40 minutes before serving


LEEK, POTATO, AND TARRAGON SOUP
A hearty soup that's a snap to prepare.
3 tablespoons butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
1 small onion, chopped
4 garlic cloves, sliced
2 tablespoons water
1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth or vegetable broth
2 teaspoons chopped fresh tarragon
1/2 cup whipping cream
1/2 cup plain whole yogurt



Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.

Makes 4 to 6 servings.
Bon Appétit
April 2003

Spinach & Leek Tart
Ingredients
2 pounds fresh spinach, chopped
(or 2 10-ounce packages frozen spinach,
thawed and drained well)

2 cups chopped leeks, or green onions

1 ½ cups finely chopped Italian parsley

10 tablespoons butter

Juice of ½ lemon

Pinch of sugar (optional)

8 eggs, well-beaten

Salt, pepper, and nutmeg to taste

Plain yogurt and/or sour cream

Method
Combine the spinach, leeks, and parsley.

In a large, heavy skillet, melt 8 tablespoons of the butter and cook the vegetables over medium heat until tender, about ½ hour. Be careful not to brown.

Remove to a bowl and stir in the lemon juice and sugar.

When cool, stir in the beaten eggs.

Add salt, pepper, and nutmeg.

Heat the remaining 2 tablespoons of butter in a heavy 10-inch skillet.

Add the spinach-egg mixture and sauté over very low heat.

Cook, tightly covered, until the eggs are set and the bottom is slightly browned, about 20 minutes.

Brown the top under a preheated broiler.

Serve warm or at room temperature, cut in wedges.

Plain yogurt or a mixture of yogurt and sour cream makes an excellent sauce for these vegetarian tartlets.

Serves 8 to 10.

Note: The tart may also be cut in small pieces and served as an hors d'oeuvre.


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Answer 7

I cut them length ways and add them with the roast beef in water and cook, they come out nice and crispy yummy. :)

Answer 8

I am gonna try one in a potato salad and see how it works out.............Update later.....