The Best Way to Cook Leeks and Freezing Leeks
Including What to do With the Green Part of a Leek Stem
Oct 3, 2009
Often people will only use the white base of the leek stalk not chopping much further then into the lowest part of the leaves. The remaining leek is destined for the waste disposal or, at best, assigned to a compost or pig bin.
But the green leaves of the leek stem are tasty, nutritious and colourful in their in own right. To bin them is simply a waste. Besides, some leeks have a lot more green leaf area then they do white stem so there would not be much left to use if the green part was discarded.
That said, some of the very outer leaves can be a bit tough and stringy but really keen cooks will even make use of these by freezing them separately for use later in stocks.
Best Ways to Cook Leek is Like Any Other Green Leafy Vegetables
The majority of the green leaves of a leek stalk are quite soft and can essentially be used just like any other green leafy vegetable. Leek leaves are delicious simply steamed or boiled and served as a side dish with seasoning and a knob of butter. Likewise, they are a tasty addition to any meal when simply drizzled with a white sauce. Most people are familiar with cooking the white part of the leek in white sauce but are reluctant to include the green part, even though it dramatically improves the visual appeal of the dish.
The green leaves of a leek are also a perfect compliment to other green vegetables. The green leek stem combines well with silverbeet, kale or cabbage greens. It is also great in stirfrys having a distinct slightly onion flavour but not one which is overwhelming. Slices hold their structure well so can be relied on to add to the appearance of the finished dish.
When using the white and green parts of the leek stalk together, it is advisable to cook the green sections a little more. For example if braising, add the slices of green leek stem to the pan about five minutes ahead of the white slices.
Freezing Leeks
Even having made good use of a large part of it, there is often an excess of green leafy section of a leek stalk. It is a good idea to freeze them for later use in soups, stocks, stews, or a veg in their own right. Freezing leeks is easy. Cut the stem and leaves as you would envision wanting to use them later e.g slice the stem, and chop the leaves into short lengths. Lightly blanche the leeks and cool them before putting them in a suitable bag or container. The quality of the leeks, like any other frozen produce, can be enhanced by removing any residual air in the bag with a pump or vaccuum sealer.
Recipes Using Leek including Leek Pie and Leek Soup
Other good uses for fresh or frozen leeks include in quiches and pies. Leeks are a particularly good addition to bacon and egg pie, where they help to provide moisture and to fish pie where they provide a delicate vegetable flavour without overwhelming the fish.
Leek leaves can be wrapped, like vine leaves around an aromatic filling. Stuffed green leek leaves are a real delicacy.
Favourite leek soups include leek and potato, leek and pumpkin and leek and peppercorn though leeks also work well in the background stock for most fish, meat and vegetable combinations.
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