3 Ways to Cook Leeks

Thursday, April 23, 2020

Leeks are a unique veggie that look like a giant scallion and taste like a sweet onion. They belong to the same family as garlic and onions (the Allium family) and are incredibly versatile, just like their sibling veggies. They also share many of the same health benefits--they can help lower bad cholesterol and prevent plaque in your arteries. They can also aid in lowering high blood pressure and they're bursting with cancer-fighting flavonoids! These are 3 of our favorite ways to use leeks.

CARAMELIZE THEM

It's easier than you think! All you need are leeks and some butter.Slice leeks in half lengthwise and clean thoroughly, then thinly slice white and light green parts, discarding tougher dark green tops. Once you have about a cup and a half of sliced leeks, melt 2 Tbsp butter in a pan over med-low heat. Add the leeks and let cook for 8 min, stirring often. Tip: use flavored Banner Butter!

Add your caramelized leeks to a baked brie, a pizza, or even a salad.

ROAST THEM (WITH CHEESE)

This one's also easy! Grab some leeks, shaved parmesan, salt & pepper, and butter. 

Preheat your oven to 400. Slice leeks in half lengthwise and clean thoroughly, but this time leave them whole--don't slice them smaller. Place leeks cut side-down in oven-proof pan on the stovetop and add about 1/4 cup of water to the pan. Let simmer over low heat for 5-7 min, until slightly tender.

Flip leeks over so the cut side is up, drain any water, then sprinkle with 2 Tbsp melted butter, salt & pepper to taste, and 1/4 cup of shaved parmesan. Bake for 20-25 min, until leeks are golden.

This is a great side dish to roasted chicken, a burger, or really anything!

MAKE A SAUCE WITH THEM!

This recipe is slightly more involved, but it’s worth it! You’ll need a handful of sliced button mushrooms, 1 Tbsp butter, one leek (sliced in half, cleaned, then thinly sliced), salt, juice of half a lemon, 2 Tbsp chicken broth, and 1/4 cup crème fraîche. 

In a sauté pan, heat butter over med. Add leeks, mushrooms & salt to taste, then sauté 2-3 min. Reduce heat to low, cover and let simmer 12-15 min, stirring a few times.

Increase heat to med then add lemon juice & chicken broth, scraping up any browned bits, and cook 1 more min. Remove from heat and stir in crème fraîche.

This recipe also goes great with roasted chicken (coat it in this sauce!) or on top of orzo or farro.


Enjoy!