UK/Ireland
•Canada/USA
________________________________________________________________________
eat
leeks
Leeks are related to
garlic and onions but have a much subtler, sweeter and more sophisticated
flavor. They can be used to enrich soups or stews and they partner brilliantly
with potato and with cheese to form tasty side-dishes and suppers that
comfort and satisfy throughout the fall and winter (see PICK OF THE
RECIPES).
HISTORY
Leeks have been cultivated at least since the time of the Ancient Egyptians and are depicted in surviving tomb paintings from that period. The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porrophagus (leek eater); he is reported to have thought that eating leeks would improve his singing voice.
Today the leek is grown widely across North America, Europe and northern Asia, and delicious regional dishes such as cock-a-leekie (see PICK OF THE RECIPES) and vichyssoise have spread across the globe.
BIOLOGY
The leek is a member of the onion family. It thrives in cooler climes and is tolerant of frost, hence its great popularity as a winter vegetable.
NUTRITION
Leeks are an excellent source of vitamin C as well as iron and fiber. They provide many of the health-giving benefits associated with garlic and onions, such as promoting the functioning of the blood and the heart.
TIPS
BUYING
Go for small or medium size leeks; large leeks (more than about an inch
in diameter) are likely to be tough and woody. Leaf tops should be fresh
and green, the root end should be unblemished and yield very slightly
to pressure. Buy more than needed (around double by weight) to allow for
losses due to trimming.
STORING
Stored loosely wrapped in plastic (to keep them from drying out and to
contain their smell) they will keep in the fridge for a week.
PREPARING
Remove any tired or damaged outer leaves. Trim the rootlets at the base
and cut off around a half to two thirds of the dark green tops. Partially
cut the leaks in half lengthwise, starting at the middle and running the
knife up to the green tops. Make a second lengthwise cut perpendicular
to the first, allowing you to fan out the leaves. Give them a good rinse
to remove the dirt that can get trapped inside as the leek grows. If you’re
not cooking the leeks whole then give them another wash after chopping
them.
Undercooked leeks are tough and chewy and overcooked leeks can take on an undesirable squidgy texture. Cook until just tender, testing by piercing the base with a knife. Braising in a moderate oven will take anything from 10 to 30 minutes depending on size. They can also be boiled or steamed.
OTHER STUFF
Legend has it that the Welsh adopted the vegetable as a national emblem in the seventh century when a Welsh army triumphed against the Saxons after wearing leeks in their hats to distinguish them from their enemy.
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
USA
(season in the North and Canada starts and finishes earlier)
Stuff We Like
ONLINE
IN PRINT
-
Leeky Welsh Rarebit
The River Cottage Year -
Belgian Stoemp
Very Simple Food