Cooking Leeks

Photo: Liz West – CC BY 2.0 | cropped to square

BEFORE COOKING:

Immediately before cooking, thoroughly rinse the leeks under cold water and trim the tough ends of the leaves.

COOKING:

Place the leeks in a small amount of cold water if you want their flavour and aroma to infuse the stock (for example, when making soup). If cooking the leeks as a standalone dish, add them to boiling water – this helps them retain most of their juices. Cook the leeks for 10 minutes. Begin timing from the moment the water returns to a boil. Immediately after the water boils, add salt (approximately 2 teaspoons per 1 litre of water). It is also advisable to add a pinch of sugar (about 1 teaspoon per 1 litre of water). Cook covered – this reduces cooking time and preserves vitamins. To check if the leeks are done, insert a fork or knife. If it slides in easily, they are ready.

AFTER COOKING:

After cooking, drain the leeks. The cooking water, rich in nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve drizzled with oil and sprinkled with toasted bran, either from the oven or a dry skillet. Serve as an accompaniment to meat, egg, and fish dishes.

Enjoy your meal!