How is leek cooked

Yield 1 to 6 cleaned leeks. Fresh leeks. Rinse the leeks Before getting started with either method, rinse the leeks under water to remove visible dirt or sand. Cut off the roots of the leeks. Slice the leeks lengthwise. Make crosswise cuts:.

Rinse in a bowl of cold water:. Cut from opening to ends of greens:. Cut off dark green tops:. Cut of the root end of the leeks:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.

Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights. To change or withdraw your consent choices for SimplyRecipes. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.

These choices will be signaled globally to our partners and will not affect browsing data. The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook. To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan.

Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves. Subscriber club Reader offers More Good Food.

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. Back to Recipes Quick and healthy Quick vegetarian See more. Gentle cooking coaxes out the sweet nature of leeks and makes them supremely tender and flavorful.

By cooking them longer, our recipe uses the tougher leek greens so often discarded in cooking. Leek greens are as edible as the white parts, but they get a bad rep because of their tougher texture: Longer cooking time makes them softer and delicious. Like so many simple dishes, this recipe is ripe for experimentation and customization: Add black pepper, chile, vinegar, or fresh or dried herbs.

This recipe works well as a relish or warm salsa on grilled chicken , broiled fish, carne asada , baked potatoes, or rice. Just to note, the number of servings depends on the size of the leeks, since they cook down a lot. Also, taste and adjust the seasonings after cooking. Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces.

You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends. Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit.

If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off.

Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl. Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with the salt and stir to combine. Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.

Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm. The only difference between the green part and white part is texture. The green part needs longer cooking time to soften up, like in our recipe, but it's equally flavorful. Leeks are a versatile vegetable, but most cooks don't take advantage of all the possibilities the bulb has to offer. Here are some answers to a few of the most common questions about leeks:.

Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.