Extra Leeks !
Ok, so I am new to usingl leeks in recipes. I have some left over and need some easy suggestions for what to use them for?
with thanks !
I use them in place of onions for just about anything (just the white and light green parts).
The thick, dark green parts aren't good for much of anything except making soup stocks- and in that capacity they can be really wonderful, because they don't make the stock really sweet the way onions do.
Make sure you wash them really well because lots of grit gets deep in between the layers as they grow.
They go great with eggs in a frittata or a quiche. Very easy and delicious.
2 Tbs butter or olive oil
3 medium leeks, white and tender green parts, washed and cut into 1/4-inch slices
Salt and fresh pepper to taste
4-6 eggs, beaten
1/2 cup freshly grated Parmesan cheese
Heat the butter in a large skillet over medium-low heat and saute the leeks for about 5 minutes. Season with salt and pepper and cook covered for 15 minutes. Cool the leeks. Beat eggs well and add cheese; stir to combine. Add the egg mixture to the skillet and stir to combine. Cook until the bottom is browned and the top is still runny, 6 to 8 minutes. Place under a preheated broiler until the top is lightly browned, 2 to 4 minutes. Slide the frittata onto a serving platter and serve warm or at room temperature. Serves 4 to 6.
(I prefer to add the leeks into the eggs and use a fresh pan with more oil to cook. But either way works fine.)