Also good as an ingredient in casseroles, tarts, pies and soups. In the fridge, for up to a week. As their strong aroma can taint other foods, make sure they are well wrapped. You can find leeks year round, but they are at their best from September to March. Look for leeks with a firm, unblemished white lower part, and leaves that are bright green, with a crisp texture.
Smaller leeks tend to be sweeter and more tender. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more.
Back to Recipes Family meals One-pot recipes See more. Notify me of follow-up comments via e-mail. Thank-you this was super helpful and easy instructions on cooking leeks! Thanks val. Very helpful article. They are viewed as a normal vegetable here. My favourite way of preparing leeks is to cook them with cream in a pan, served with rice and salmon… Simply delicious! Do you saute them in butter or something and then add cream, or do you start them cold in cream and just bring it all to a simmer?
Then do you use it as a sauce poured over the rice? I usually saute them in oil or butter, a few minutes. They tend to stick to the bottom of the pan, so I always add a bit of water as I go. I serve it over white rice and pan-fried salmon. Most online recipes say to only eat the lower parts. Since you use them regularly, do you eat the darker ends like the rest? Or do you use them differently? Boiling leeks is a very simple process, but each step of the process must be followed to get the best out of what you make.
The first thing you need to do is obtain your leek. Leeks are available throughout the year with the best batches being available from September to March. Make sure the leek you buy is as fresh as possible. The normal indication of a fresh leek is a thoroughly white and firm lower half with green leaves that give off a crisp look.
The size of the leeks also has a bearing on the taste you get. Small leeks are sweeter and far tenderer than larger leeks. You must make sure your leek is as clean as possible. Soak them in water and rub every inch of the leek clean to get rid of any impurities. If there is any dirt or other impurities on the leek, the water cannot reach every inch, and the leek will not properly boil. Drying the leek helps restore its firmness, making it easier to cut it up for the boiling.
Next, you must cut up the leek in as many pieces as you want. You can cut it horizontally or vertically depending on the shapes you want to see. The ideal approach to cutting a leak is to cut it into rings. This means a larger surface to volume ratio which allows the water to move throughout and affect every single inch of the leek. Moreover, it also becomes easy to eat and digest when you have the leek in small rings.
The best way to boil leaks is to put them directly in boiled water before boiling. The hotter the water at the start, the more quickly the leeks will be boiled. Simply put water in your pressure cooker or some other utensil and boil it. Once the water has boiled, take it off the stove.
In the nearly boiled water, you must add one tablespoon of salt.
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