Leeks have a delicate yet distinctive oniony flavour that softens to a rich sweetness with cooking. Use ALL the leek – if you’re freezing them, freeze the green leaves and thick white parts separately. They freeze really well.
the green part in casseroles, curries, pasta dishes and soups – just
add them five minutes before you’re ready to serve.
the thicker parts into a dish, sprinkle with a chicken oxo / or a veg.
Oxo cube, add a few tablespoons of water and microwave for 4 - 5
minutes. Drain off the liquid and use in a sauce or gravy. Serve the
sliced leeks as a vegetable.
whole baby leeks and asparagus together on a griddle pan with a little
melted butter or olive oil.
leeks into rounds, put into boiling water with some frozen peas, cook
for a few minutes, drain and refresh under the cold tap. Season, drizzle
with some extra virgin olive oil and sprinkle with parsley. Serve warm
trimmed leeks lengthways, place into an oven-proof dish, put some grated
cheese and some chopped bacon or pancetta on top and put into a hot oven
for about ten minutes until the leeks are soft.
a cottage / shepherds pie with mashed potato and chopped leeks before
sauté some chopped leeks in a pan with some butter or oil, then stir
into a white sauce along with some wholegrain mustard, chopped parsley
and a tablespoon or so of white wine – makes a delicious sauce for
chicken or pasta.