LEEKS are great. They are the most elegant member of the allium family that also includes onions, green onions, garlic, shallots and chives. Leeks have also been called the majestic titan of the onion family so revered are leeks by many.
Not only are they abundant at the market right now but they are also abundantly versatile. Let us inspire you to enjoy this interesting vegie if it has bot featured on your menu recently.
Most people believe that the edible part of the plant is the white and light green parts that consists of the bundle of leaf sheaths – sometimes erroneously called a stem or stalk. But actually almost the entire leek is edible if prepared well. The dark green parts – often thrown out – can either be cooked longer to tenderise them, or used when making homemade soup stock. They are a wonderful addition to stocks adding so much flavour. So waste not want not is my motto with leeks and so many other vegies (like carrot tops but that is a story for another day).
Leeks add a delicious flavour to a frittata. Without leeks it is like a salad without its dressing – well perhaps that is simply my bias although friends have also said the same. 😂
Here are some ways to enjoy leeks:
- Baked leeks with yoghurt and soft cheese
- Oven-baked leek frittata
- Spinach leek and onion frittata (recipe below)
- Potato and leek soup