Mmmm, leeks – tasty to cook as a side dish and absolutely delicious as an addition to soups, salads, and as a garnish on lots of other types of dishes. Leeks are part of the onion family, and in fact, many people consider leeks to be the gourmet version of the onion. They’re larger than chives and green onions, and have a slightly sweeter and more potent taste than regular onions. So how do you cook these delightful root vegetables? We’ll tell you!
How to Cook Leeks
There are quite a few ways to cook leeks, and we’ll cover the most common, along with a great option for cooking leeks as a side that we borrowed from Scotland (where it’s a common dish). But first, it’s important to prep leeks by washing them in the correct way so as to get rid of any sand and dirt that may still be stuck inside the layers of the leek. Because it’s a root vegetable, soil and dirt can build up inside of the layers and unless you take precautions to get it out, it will stay there when you cook them.
Start by cutting off the roots (the white parts of the stem). Then, run the leeks under cold water. While you’re doing this, gently pull the layers of the leeks apart so that you can check for and rinse away any dirt that’s left. Once they’re clean, you’re ready to begin cooking!
How to Boil Leeks
Bring 2 cups of water and 1 teaspoon of salt to a boil in a saucepan. Chop leeks lengthwise in half or into quarters and add to pan. Turn down heat and simmer for 20-30 minutes or until leeks are tender. Drain water and serve with a sprinkle of salt and pepper.
How to Fry Leeks
Heat 1 tablespoon of butter in a skillet over medium high heat. Add some garlic to taste. Chop leeks lengthwise and peel off layers. Add leeks to skillet and fry – stirring frequently – until leeks are brown and slightly crispy. Serve as a side or use as a garnish.
How to Poach Leeks
Start by chopping leeks vertically into quarters. Add water (or broth for additional flavor) into a skillet until it just covers the leeks. Cover skillet and cook on medium heat for five minutes. Remove lid and turn heat to high and continue cooking until water or broth has evaporated. Season lightly with salt and pepper and serve warm.
Special Treat: Buttered Leeks
Start by slicing the leeks in thin diagonals. In a medium skillet, melt 3.5 tablespoons (or about 50 grams) of butter on medium heat. Once butter has melted, add the leeks and a bit of salt and pepper to taste and toss the leeks until they’re coated. Turn the heat to low, cover the skillet, and simmer for 15 minutes or until the leeks are tender. Serve warm.
