Benefits we never suspected
Tenderer and taking less time to cook, leek whites are used to make a leek fondue which will go perfectly with a well-cooked salmon steak, a classic leek vinaigrette but also a delicious quiche to which bacon is added. Know that the green part is as good as the white and that it concentrates the most nutrients. In addition to enjoying its benefits, cooking them is an anti-food waste practice to adopt on a daily basis. It is rich in iron, nutrients and vitamins B6, B9, A with beta-carotene and vitamins C. In addition to being an antioxidant, it is rich in fiber and promotes good digestion. Low in calories, it is a real slimming ally but above all an ally in the kitchen when you no longer want to waste.
How to cook leek greens?
You don’t dare cook them with their rigid, thick and sometimes even damaged appearance but they are very easy to prepare. First of all, you must make sure to clean the leek which sometimes still has traces of soil. Cut off the ends that are too dried out, generally yellow, and remove the first layer of leaves that is too stiff. One leek means several meals. After cooking your whites, we take care of the green part. As it is less tender, it will need more cooking. You can recover the greens to make a soup, a soup or a puree. To enhance them and release their flavor, brown them in olive oil and then cook them in water or broth. If you have children who don’t like the green color of the soup, add a little cream or Kiri cheese to the soup. Another nice tip if you don’t know what to do with your leek greens, cut them finely and brown them in olive oil, salt and pepper. This preparation will enhance a risotto, a mash or pasta. As for seasonal salad fans, we have the solution for you. Turn your leek greens into chips to add crunch to your salad. It’s simple: cut them fairly medium-sized, season with paprika or curry, brush with olive oil and put in the oven. There are lots of great recipe ideas to stop wasting leek greens. For the more creative, you can use them to make vegetable tagliatelle. Easier than it seems, you just have to cut them following the shape of the tagliatelle of approximately 6/8 mm. Blanch them in salted water, then color them in olive oil, add a little vegetable stock and that’s it. For more indulgence, add a spoonful of cream, parmesan, a small pinch of nutmeg and chopped walnuts. An original tip that will make your children love leeks and their green color.