Creamed Leeks Recipe (2024)

FAQs

How to cut leeks for creamed leeks? ›

Cut off the dark green tops and root ends of the leeks. Slice them in half lengthwise and rinse under cold water to remove any dirt or grit. Only use the white and light green parts for chopping, as the dark green tops can be tough. Leeks have a mild and slightly sweet flavor that complements creamy and rich dishes.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Trim off the stringy root end of the leek, and the dark green top (starting where the light greens turns to dark green). The top is generally too tough to enjoy; reserve the top for homemade stock (you can freeze it).

Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.

The leek is a member of the onion and garlic family but is milder than either onions or garlic. Substituting garlic for leeks will add the needed depth of flavor to a dish that leeks would have provided. But as garlic is a lot more pungent than leeks, use garlic sparingly when substituting.

Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.

Leeks are sweeter and milder than onions and can be eaten raw. If cooking, wash before steaming, boiling, or pan-frying. Any recipe that calls for onions can be easily replaced by leeks.

Are leeks good for you? ›

Leeks provide several nutrients, such as vitamins A, C, and B6. Leeks are very low in calories, but do contain a decent amount of essential vitamins and minerals, including vitamins like vitamins A, B6, C, and K, and minerals like copper and manganese.

The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops.

Caramelization on the bottom: Use a fork to check if the leeks are indeed golden on the bottom and if they are, gently flip them over and cook on the other side for another 10 minutes or until golden.

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

Use a knife to cut off and discard the root end of the leek. Then cut off the dark green leaves, which you can set aside to flavor broths or other recipes later. Carefully make a vertical slice down the center of the remaining white/light-yellow green stalk, dividing it in two.

Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green.