Comments on: Help me eat this: Take a leek

By: Denise

Denise — Sun, 16 May 2010 22:19:26 +0000

For reasons unknown I have decided that today will be the day that I attempt to eat more vegetables. Tonight I’m going grocery shopping and will buy some leeks and attempt to make them.

Now that I’ve read this, I actually have some ideas on how to go about doing that. I was just going to boil them in some salted water and hope for the best.

By: Kate

Kate — Tue, 13 Apr 2010 17:54:00 +0000

My husband’s Welsh, so we end up having leeks at least a few times a week (they…grow a lot of leeks there ;). Our standby veg (dinner must consist of meat and two veg!) is broccoli, cauli, and chopped leeks tossed in olive oil and roasted for about 30 mins until brown and crunchy. Add a bit of salt after you plate ‘em. The leeks sort of carmelize and are deeelicious!

This is so easy w/ frozen (then slightly thawed in the mirco) broc/cauli (we get the mixed bag from Costco). Then chop up a bunch of leeks at the beginning of the week so they’re ready to go. Easy, healthy, and yummy!

By: Juergen

Juergen — Thu, 08 Apr 2010 20:16:45 +0000

Hey, great recipes!

Thanks to all commenters! I’ve got another one.

As already said: make sure the leeks are pretty clean to protect your teeth (chewing on sand is aaaawwwful!!!).

I haven’t read all the recipes but here’s one for which you do not need to cook the leeks. Wherever I took this salad (especially recommended for barbeques – tastes great along with meat!), I never got a chance to eat a rest the next day – which is a pity as it usually tastes even better the second day.

Take

2-4 leeks
1 glass of mayonnaise (as this tends to be quite greasy, I always take light – my favourite is Kraft food’s “Miracel whip” (that’s its German name – I hate them for mixing up the last two letters ;) )
1 can of corn (400 g)
3-4 Apples (take sour ones like Granny Smith!)
3 hard boiled eggs

The rest is very easy: remove the outher leaves and the darkest green ends (fresh green is OK), cut all ingredients and throw ‘em in a bowl. Stir – ready! The salad gets better if you give it some time before eating. If the salad is too dry, you may add some low fat milk to the mayonnaise.

The only thing to focus on is that you cut the leeks AS SMALL AS YOU CAN. Else, the salad will be a bit hard-bitten and chewing on raw leeks makes some squeezing noise which can be avoided by cutting them pretty small (no rings, first cut the leeks longitudinally then across). The apples give more aroma to the salad if cut small, too.

Enjoy!!!

By: Angela

Angela — Wed, 07 Apr 2010 21:11:22 +0000

1 tbsp olive oil
2 leeks – sliced (white and light green parts)
3 apples – sliced
1/2 tsp fennel seeds
1 tbsp honey
1 tsp apple cider vinegar (any vinegar will do)

In a large skillet, heat oil over medium. Add leeks and fennel seeds; cook, stirring occasionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper.

Goes really well with pork tenderloin. I got the recipe from Martha.

By: Kristin

Kristin — Sat, 03 Apr 2010 23:15:59 +0000

My favorite ways to eat leeks: Slice them thinly and boil them right in with your potatoes for mashed potatoes. The extra flavor means you don’t need butter or cream. OR: wash and quarter a bunch of potatoes, beets, carrots, etc., and scatter some sliced leeks on top. Roast for about 45 minutes until they all start to caramelize — deliicous!

By: Rebecca

Rebecca — Sat, 03 Apr 2010 19:20:47 +0000

This could be a repeat…I am bad and didn’t read the comments but I had to say that I loooove potato leek soup. Good luck with the leeks!

By: Amy

Amy — Fri, 02 Apr 2010 16:49:48 +0000

They seem to have leeks a lot here in Ireland. I had them in a potato/vegetable/breadcrumb thingy today at lunch at the work cafeteria. I don’t remember the fancy name they gave it but it looked like a breadcrumbed ball and was mashed potatoes inside (with the leeks and stuff).

The only time I cooked w/leeks in the states was this sesame leek soba noodle dish, which was pretty easy: http://www.deitchley.com/blog/2008/01/14/552/

By: Sklig

Sklig — Fri, 02 Apr 2010 12:23:45 +0000

at the soup restaurant I used to work at, they had a really good leek and potato soup.

By: Lydia

Lydia — Fri, 02 Apr 2010 02:17:56 +0000

I know the ancient Romans ate them chopped up and mixed with lima beans.

By: Emma

Emma — Thu, 01 Apr 2010 22:57:08 +0000

I haven’t read through all of the comments, so maybe this is a repeat:

http://www.mixingbowl.com/message/recipe/view.castle?g=803100&m=10892923

My friend made this last night and used milk instead of half and half, and used an immersion blender to make it creamy-SO GOOD.

Just make sure to clean those suckers, unless you like eating sandy grit:)