Leeks, related to garlic and onions, and looking like giant scallions, are milder in both smell and flavor. These versatile alliums can be cooked whole as a vegetable or chopped for use as a flavor ingredient. The smaller leeks are
Leeks, related to garlic and onions, and looking like giant scallions, are milder in both smell and flavor. These versatile alliums can be cooked whole as a vegetable or chopped for use as a flavor ingredient. The smaller leeks are more tender; big ones can be woody. Look for crisp green leaves with no yellowing; clean by slitting down the middle lengthwise and washing between the leaves, to remove dirt that can be trapped there. You can put the cut pieces in a bowl of cold water, swish, and let stand for 5 minutes to let dirt and sand settle to the bottom. Lift from water with a slotted spoon and drain on paper towels. Here are three very different side dishes that feature leek’s delicate flavor.
Leek Pie
Leeks originated in the Mediterranean, so it seems fitting to start with a savory pie that is served in Greece and Balkan countries. Recipe from “Mediterranean The Beautiful Cookbook” by Joyce Goldstein; makes 8 to 10 servings.
10 leeks
6 tablespoons plus 1/2 cup unsalted butter
2 tablespoons finely chopped fresh dill
2 cloves garlic, finely minced
2 cups peeled, seeded and chopped tomatoes
4 eggs
1 lb. ricotta cheese
1 lb. filo dough sheets
Salt and fresh ground pepper
1/2 teaspoon grated nutmeg (optional)
Cut leeks in half lengthwise; wash well, then cut crosswise into thin slices (white and pale green parts) to equal 3 to 4 cups. In a large saute pan over medium heat, melt the 6 tablespoons butter. Add leeks; saute until softened, about 10 minutes. Add dill, garlic and tomatoes; simmer until all liquid evaporates and leeks are tender, 10-15 minutes. Remove from heat and cool slightly.
In a bowl, beat eggs until blended. Mix in the cheese, then leek mixture. Season with salt and pepper. Add nutmeg if using. Butter a 9x13x3-inch baking pan. Melt the 1/2cup unsalted butter. Lay about 10 filo sheets in the pan, lightly brushing each one with melted butter before adding the next. Spoon leek mixture on top and spread evenly. Lay remaining filo sheets on top, brushing each with butter before adding the next. Cover and refrigerate a few hours. Preheat oven to 375 F. Using a sharp knife, score the top few sheets into 12 large squares. Bake until golden, 30 to 40 minutes. Let rest for 5 to 10 minutes, then cut into squares and serve warm.
Puree of Roasted Carrots
and Leeks with Ginger
This low-calorie side dish by famous French chef, Jacques Pepin, makes 6 servings at just 107 calories per serving.
2 medium leeks, white and tender green parts, cut into 2-inch lengths
1 teaspoon minced fresh ginger
2-1/2 lbs. carrots, cleaned and cut into 2-inch pieces
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup low fat buttermilk
Preheat oven to 375 F. Wrap leeks and ginger in aluminum foil. Cut any thick pieces of carrot in half lengthwise, for even cooking. Place carrots in a single layer in a medium roasting pan. Toss with oil and salt; add 1/2 cup water. Cover pan tightly with foil and bake carrots and leek-ginger packet for 50 minutes, uncovering carrots after 30 minutes. Transfer carrots and gingered leeks to food processor. Process until coarse puree forms. Add pepper and buttermilk; process until smooth. Season with salt to taste and serve warm.
Baked Leeks with Cream and Tarragon
Look for leeks with the white parts about 6 inches long, a size that fits in most baking dishes but not too large to serve whole. Serve as an accompaniment to roast chicken, pork or beef. Recipe from “Fresh from the Farmer’s Market” by Janet Fletcher; makes 4 servings.
8 leeks, each about 3/4 inch in diameter
1/2 cup heavy cream
1/2 cup homemade or canned low-sodium chicken broth
1 teaspoon minced fresh tarragon
Salt and fresh ground black pepper
Preheat oven to 375 F. Cut off dark green leek tops leaving only the white and pale green shank. Trim root end, but leave base intact to hold leek together. Clean leeks by rinsing in a bowl of cold water. Arrange leeks in a shallow baking dish just large enough to hold them in one layer. In a small bowl, whisk together cream, broth, tarragon, salt and pepper. Pour over leeks and bake for 30 minutes. Turn leeks over with tongs; return to oven and bake until leeks absorb almost all the creamy sauce and begin to brown on top, 35 to 45 minutes. Serve hot or warm.
