Cookbook:Leek
| Leek | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The leek is a vegetable in the onion family, along with onions, chives, and garlic.[1][2][3]
Characteristics
[edit | edit source]Rather than forming a tight bulb like the onion does,[4][5] the leek produces a long (1 ft / 30 cm)[1][5] cylinder of bundled flat leaf sheaths that are generally blanched by pushing soil around them (trenching).[1][4][6] The cylinder is thus white and tender at the very bottom, becoming darker green and more fibrous as you move towards the top.[4][6] The flavor is mildly onion-y,[1][5][6][7][3] and the texture is fibrous and very slightly mucilaginous.[1][4] Different varieties of leeks vary in their size, thickness, and precise color.[5]
Selection and storage
[edit | edit source]When selecting leeks, look for those that are stiff and firm, with no dry leaves or wilting.[2][7] You generally want to aim for leeks that have more of the white bottom,[2][3] and tighter tops mean more light and edible leek underneath.[2] It is said that smaller leeks are more tender.[1] Leeks will keep well in the fridge for a couple weeks, wrapped in a towel or plastic to prevent wilting.[2][5][8] Once cleaned and prepared, they can also be frozen.[2]
Preparation
[edit | edit source]The green leek tops tend to be fibrous and tough, so they are usually separated out from the white and light green parts.[2][5][8] Because leeks tend to accumulate dirt and grit between their layers, it's important to clean them well before use.[2][4][7] The best way to do this depends on how you will be preparing them. If you will be chopping or slicing them, you can do so and then swirl the cut-up leek in a bowl of water to separate out the grit.[8][9] However, if you would like to keep them more whole, you can slit them in half down through almost the entire length, leaving them intact at the very bottom.[3][8][9][10] You can then spread the layers and swirl them in water to free all the grit.
Use
[edit | edit source]Leeks are typically cooked.[5] The entire leek, including the toughest portion, can be used to flavor stocks and broths.[2][8][10] The light green and white portions are cooked for eating directly,[10] and they are often braised, sweated, grilled, or roasted.[6][7][8][9] The pair well with butter and cream,[10] and they form an integral component of such dishes as potato-leek soup, pot-au-feu, and cock-a-leekie.[1]
Substitution
[edit | edit source]Leeks may in some cases be substituted for onions to get a subtler flavor.[2] Make sure you account for the more fibrous texture of leek compared to onion.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j Chappell, Mary Margaret (2022-10-27). "What Are Leeks? How to Clean, Cut, and Cook Them". Forks Over Knives. Retrieved 2025-01-11.
- ↑ a b c d Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g "Leeks". Wisconsin Horticulture. Retrieved 2025-01-11.
- ↑ a b c d The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c David (2009-03-12). "How to Prepare Leeks". David Lebovitz. Retrieved 2025-01-11.
- ↑ a b c d Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.