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Leeks are cousins to the old, familiar onion, but leeks have a sweeter, more delicate flavor reminiscent of garlic or chives and are delicious no matter how they're cooked. Additionally, leeks contain generous amounts of vitamins, minerals, and antioxidants, making the vegetable a wise addition to a healthy diet. You can cook leeks by poaching them in chicken broth, pan-frying them in a little oil, or boiling them until tender, or you can include the leeks in a variety of other recipes.
- Prep time (Poached): 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
Ingredients
- 1 bunch leeks
- 5 tbsp. chicken broth, divided
- 3 tbsp. olive oil
- 1 tsp. lemon juice
- Salt to taste
- Pepper to taste
- 1 bunch leeks
- 1 tbsp. butter
- 3 tbsp. minced ginger
- 1/2 minced garlic clove
- 1 bunch leeks
- 2 cups water
- 1 tsp. salt
- 2 tbsp. butter
- 1 tbsp. crushed red pepper
- Salt to taste
- Pepper to taste
Steps
Preparing the Leeks
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1Choose the freshest leeks. When you're shopping at your local farmer's market or in the produce aisle of your grocery store, you should look for leeks that are firm, white, and unblemished, with tops that are evenly green, without any bruises or blemishes. Purchase only as many leeks as you need, because leeks will keep in the refrigerator for only a few days.[1]
- Leeks with a diameter of 1 1⁄2 inches (3.8 cm) or less will be more tender, and larger leeks tend to be tough.
- Choose leeks of similar sizes to ensure even cooking.
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2Cut the leeks. To cut the leeks, cut the roots from the bottom of the leeks and then remove the leafy tops where the firm, white part of the leeks starts to turn green.
- Leeks can also be sliced lengthwise giving you strips.
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3Thoroughly rinse the leeks under cool, running water. Separate the sections of the leeks as you're rinsing them to wash off any dirt that is trapped in the leeks.[2]
Fried Leeks
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1Heat 1 tbsp. of butter in a skillet. This should take about 30 seconds. As you're heating the oil, you can separate the leaves of the leeks so they'll cook more easily. Add 3 tbsp. of minced ginger and 1/2 minced garlic clove to the oil.
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2Place the sliced leeks in the hot oil and fry them. Fry the leeks, stirring frequently, until they become crispy and golden brown. Alternatively, place a lid on the pan and the leeks will cook without browning. Use only small leeks for frying, as frying can make larger leeks tough. Leeks can also be stir-fried with ginger and garlic or incorporated into your favorite stir-fry recipes.
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3Serve. Enjoy the fried leeks on their own or serve them as a garnish on soups or garlic bread, or on top of steaks.
Boiled Leeks
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1Bring a medium-sized saucepan of water to a boil. Place 2 cups of water in the saucepan.[3]
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2Add the salt. Add 1 tsp. of salt to the pot. If you use more water, just add 1 tsp. of salt for every 2 cups of water.
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3Add the leeks to the water and simmer them for 20-30 minutes. Cook them under medium-low heat until the leeks are tender when you pierce them with a fork. Then, remove the leeks from the heat and drain the water.
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4Serve the leeks. Serve the boiled leeks with 2 tablespoon (29.6 ml). of melted butter and season them with salt and black pepper to taste along with 1 tbsp. of crushed red pepper. You can enjoy them on their own or on a slice of buttered toast.
Poached Leeks
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1Heat 3 tbsp. of chicken broth in a skillet. Heat the broth for 1-2 minutes until it steams.
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2Place 1 lb. of chopped leaks in the hot broth and simmer them for 4 more minutes. After 4 minutes, add 2 more tbsp. of chicken broth. Then, cook the leeks for 3 more minutes, stirring frequently so they absorb the flavor of the broth.
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3Drain the excess broth and toss the leeks with olive oil and lemon juice. Once the broth is drained, toss the leeks with 3 tablespoon (44.4 ml). of olive oil and 1 tsp. of lemon juice. Season the leeks with salt and pepper to taste.
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4Serve. Eat the tasty poached leeks on their own, or add them to soups, stews, quiches, omelets, or scalloped potatoes. The leeks can also be cooled and then chopped further and added to salads.
Incorporate Leeks in Other Recipes
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1Make potato leek soup. Leeks, potatoes, and chicken broth are the main ingredients in this tasty soup.
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2Make vegan leek quiche. Use soy milk and Brewer's yeast to substitute the traditional use of eggs in this healthy vegan dish. Just combine the leeks along with a few other ingredients, sauté them lightly, and then bake them in an oven.
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3Make a leek vegetable sauté. Heat 2 tablespoon (29.6 ml). of olive oil on a pan and add 1/2 a clove of minced garlic after one minute. Let the garlic cook for 2-3 minutes and then add 1 bunch of diced carrots and 1 bunch of diced turnips to the mixture. Cook them for another 3-4 minutes and then add 1 bunch of diced leeks to the mixture. Cook the veggies until they're tender, for another 3-4 minutes, and then season them will salt and pepper to taste and serve them.
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4Make pasta sauce with leeks. Heat 4 tbsp. of butter and 1 clove of minced garlic in a large skillet for 2 minutes and then add 4 diced tomatoes, 1 bunch of thinly diced leeks, 1/2 diced red onion, 1 tbsp. of pepper, 1 tbsp. of salt, and 1/2 cup of heavy cream to the pan. Continue to cook the ingredients for 5-7 minutes, until the leeks and tomatoes are tender and all of the ingredients are incorporated. Place the pasta sauce over whole wheat pasta and top it with 1/2 a cup of Jack cheese and 1/4 cup of chopped parsley.
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5Serve the leeks with fish or fowl. Boil, fry, or poach the leeks and then serve them up with a simple baked salmon, broiled chicken, or tuna steak. Add mashed potatoes to this combination for a complete, healthy, and tasty meal.
Community Q&A
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QuestionWhat can I use instead of leeks in a recipe calling for leeks?
wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerIf you haven't got leeks, you can use the same amount of chopped green onions or a chopped onion (white, yellow or red). Shallots can also be used in place of leeks but can sometimes be harder to obtains than leeks.
Support wikiHow by unlocking this staff-researched answer.
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QuestionWhat should you look for when buying leeks?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerThe leaves of the leeks should look fresh and healthy, and not be limp or dried. The white section should be firm when touched and be undamaged. The appearance is important because leeks don't keep long, so try to buy them just ahead of using them. More help can be found in the wikiHow: How to Select Leeks.Support wikiHow by unlocking this staff-researched answer.
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QuestionWhich part of the leek do I use when a recipe calls for leeks?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff AnswerUse the part of the leek that is white and pale green, cutting away the dark green leaf portions (which are too tough to eat).Support wikiHow by unlocking this staff-researched answer.
References
- ↑ http://www.asianonlinerecipes.com/vegetables-guide/preparing-cooking-leeks.php http://www.asianonlinerecipes.com/vegetables-guide/preparing-cooking-leeks.php
- ↑ http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/04/how-to-cook-wash-leeks-recipes.html
- ↑ http://chestofbooks.com/food/recipes/Economical-Cookery/Boiled-Leeks.html
About This Article
To cook leeks, start by cutting off the roots and leafy tops from the stalks. Then, add the leeks to a pot of boiling water and turn the heat down to medium-low. Let the leeks simmer for 20-30 minutes or until they're tender. You can also cook the leeks by frying them in a pan with butter or oil until they're crispy and golden brown. Once the leeks are finished cooking, serve them as is or incorporate them into a recipe like fish and rice, mashed potatoes, or baked chicken. If you want to learn how to poach your leeks, keep reading the article!
