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profligate - help me reform (leeks)

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I love leeks, and know many recipes for the white part - do I have to throw out the green tops or can someone suggest a recipe/use? (I live in the city so no composting.)

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  1. Once I tried a recipe where I used them as wrappers around a smoked salmon filling. It was a lot of work and only okay so I haven't done that again! I haven't found any other use for them fresh. Now I throw all of mine into a ziploc bag and put them in the freezer. Then I use them to make broth.

    3 Replies
    1. re: lupaglupa

      Bingo! Throw them in the freezer to use in stock or soup.

      1. re: aravenel

        Thanks..and most likely best use. I 'googled' the issue and someone's friend grills them but can imagine they are not still tough. The person who reported this technique hadn't tried them.

        1. re: aravenel

          Make a smooth green soup with a stick blender. People will think it is "gourmet", not an ordinary leek potato soup!

      2. I haven't tried this, but it might be worth the experiment of slicing them super-thinly, crosswise, then steaming them. I'd then add them to a stir-fry or pour Italian or vinaigrette dressing over them, let them marinate in it, then taste at room temperature or chilled. Or, after very thinly-slicing, add to a long-simmering soup or spaghetti sauce.

        1. I left part of the green part on (trimmed the roots) then split and rinsed the leeks and braised the halves in olive oil and chicken stock. Then took them out of the pan and reduced the braising liquid (remember to add any that comes off the leeks while resting) for use as sauce plus a mustard based vinaigrette to serve them room temp. They were pretty good.

          Leftovers would probably make a decent sandwich or frittata.

          2 Replies
          1. re: Louise

            Are you talking about using the white part or the greens? OP is looking for uses for the latter.

            1. re: greygarious

              It works with the white part, the light green part, and the bottom portion of the dark green part.

          2. Color and fibrousness tend to go hand in hand, but one isn't an absolute indicator of the other. As you're slicing the leeks, pop a bit of the green stuff in your mouth. If it's tender, no worries. If it's tough, use it for stock or other application where the fiber will get strained out.