What do you do with leek besides put it in soups?

champagne

Tue, Jul 23 2019, 8:01 am

geemum wrote:

sounds good. please can you share the recipe?

I’m really not much a of a cook but sure.

Saute a bunch of thinly sliced leeks with salt and pepper in a large saucepan, then push them to the side when they were soft and add a roux. (That’s an equal mixture of flour and butter, which is how you start a white sauce so it will be thick. I did it with flour and oil—like a tablespoon of each.)

This is where I put my pasta on, since it takes about the same amount of time for the sauce and pasta to cook. Use whatever you have but I like fettuccine or pappardelle for this because they’re ribbony like the leeks.

Stir the roux and let it cook a little bit.

Add milk slowly, stirring continuously and incorporating the leeks. I probably put 3/4 cup. Eyeball it based on how much pasta you want to make. You want it to be bubbling a little so you see that it’s reducing and won’t be really watery. Add salt and pepper to taste.

When I have as much as I think I need for pasta, I add cheese. Cheddar, mozzarella, whatever I have. I suppose like a small handful, but feel free to go to town—yum. Stir until cheese is melted and incorporated. I like to add red pepper flakes at the end—balances the richness with heat.

I’m hungry now.

mochamix18

Tue, Jul 23 2019, 8:38 am

geemum wrote:

I have a recipe for leek roll ups/rogelleh

saute onion and leeks (sliced/chopped etc)
add salt pepper (bit of sugar if you want)
spread over malawach dough.
roll up and slice (pin wheel)
or
slice malawach like you would for rogelleh and roll up

optional (yum) spread with duck sauce over the top

bake until golden.

Yum! I think this recipe was in the Silver Spoon cookbook that I bought years ago

Rutabaga

Tue, Jul 23 2019, 8:50 am

I occasionally make this as a side dish for Friday night:

Thinly slice shallots and saute in 1 Tblsp oil. Add cleaned leeks cut lengthwise and then into half moons. Cook until wilted, then add ~2Tblsp flour and stir. Add 1/2 cup soy milk and then season with salt and pepper and a sprinkle of ground nutmeg. Add a little more soy milk or water if the mixture looks too thick. Then add some dry mustard powder and a heaping tsp of regular mustard and stir again. Taste to adjust seasoning if necessary. Serve warm. (Add a little water if reheating)

trixx

Tue, Jul 23 2019, 9:20 am

ra_mom wrote:

She probably means to peel back the layers, still attached to the stem.

No I think this is original recipe but mine is always so dirty needs to be washed individually. So either I reassemble before roasting and it has that effect, or I don't bother and just lay it out on platter, either way looks very pretty and delicious.

FranticFrummie

Tue, Jul 23 2019, 9:57 am

sky wrote:

I was told I have to seperate each layer to properly clean for bugs.

You really can't skip this step.

I have never found a bug, but I always find tons of sand in each layer. Biting into sand is a horrible feeling! Confused

turca

Tue, Jul 23 2019, 4:48 pm

cbg wrote:

For RH I make keftes de Prasa
Leek Patties

Clean well
Boil until tender
Drain and squeeze as much water as you can

Put cooked leek in the processor with egg salt and pepper.
Form into patties. I make them small.

Dip in egg and crumbs. I use almond flour but you can use corn flake, bread, or matza meal.

Place on parchment and bake 350 until golden
You could also fry them

I’m impressed someone on this website know what that is!
We also do kefte de prasas, we slice the looks, we mix dip in a mix of flour/eggs/salt/pepper and we fry it.
Leeks are excellent for quiches, omelettes...