Most people throw away leek leaves – a mistake. You can successfully use them. See how to do it!
Leek is undoubtedly one of the most popular vegetables used in Polish cuisine. It is added to salads, salads, soups, sauces – ideas abound. Usually only its white part is used, and the dark leaves are discarded. This is a mistake, as they contain a lot of valuable vitamins, plus they taste great.
The leaves will also work well in soup
For soup you can use not only the white part of the leek, but also the leaves. Few people are aware of the fact that thanks to them the broth will have a much more pronounced flavor, and on top of that it will acquire a bit of sharpness. Of course, before the leaves go into the pot, they must be thoroughly washed, because between them accumulates a lot of sand and other impurities.
Instead of chives
Leek leaves have a distinctive, rather pungent flavor. However, they are milder than onions and have, according to some, a more pleasant smell. Therefore, they can successfully replace chives. They should only be finely chopped. If they are hard, it is a good idea to scald them with hot water.
They enhance the taste
Green leaves from leeks can be added to a variety of dishes and meals. Throwing them into boiling rice or potatoes, for example, will make their flavor more intense and their aroma stronger. After cooking, they also do not need to be thrown away – they can be added to salads or soups.
Marinade for meats
Also a marinade for meat can be prepared from leek leaves. Just mix them with olive oil, thyme, white wine, pepper and coriander to get a fantastic-tasting and aromatic marinade for pork, for example.
The lighter leaves are suitable for making leek chips. Just cut them into strips, drop them into hot oil and fry them over low heat for about 20 minutes. Then salt and season according to taste. Such chips can be an interesting addition to many served dishes.
Leek leaves can be used to make soup, just chop them into small cubes, add chopped onions and fry them in butter. Then add the potatoes to the pot, season the whole thing with lovage, parsley, nutmeg and stir. We add broth and cook for about half an hour. Finally, we blend to a smooth cream and sprinkle with grated Parmesan cheese.
As a “base” for roasted meat
It is also a good idea to arrange the leaves on the bottom of the roasting pan and place the meat for roasting on it. This will make it more flavorful and aromatic. The leaves can be served with the dish (whole or chopped), as a side dish.
Leek leaves can be added to anything to which you add the white part. If they are too hard – just put them in hot water for a while and slice them later.
main photo: unsplash.com/Jonathan Kemper