With its tender heart and its leaves to gently cook in a soup or winter broth, the leek is a vegetable appreciated by the French even if it is not ranked among the favorites (in 9th position). We still note a consumption of 2.9 kg per year per household. Also, even if its leaves are tougher than its white heart, we do not throw away the green leek. Everything can be cooked and eaten! Even the rootlets – those fine root branches located at the base of leeks – can be fried to add a little texture to any preparation. In short, leek is an anti-waste vegetable. We think about it when we want to throw away leaves in good condition, which we just need to slice very finely before cooking them.
To follow, three recipes to discover leeks differently.
Recipe no. 1: Leek soup with miso
© Delphine Constantini
White miso is an excellent seasoning to add to any pumpkin, potato, cauliflower, etc. soup. It also adds an umami flavor to the preparation.
How to do it? We wash 3 medium-sized leeks. We peel 300 g of Bintje potatoes, 1 clove of garlic and 1 shallot. We cut the potatoes into pieces, the leek into 2 cm sections and finely slice the shallot and garlic.
In a casserole dish, melt 20 g of butter, sweat the shallot and garlic. Leave to brown for 2 or 3 minutes. Add the potatoes, leeks and 50 cl of vegetable stock. Cook covered for 25 min.
Using a blender, mix the drained vegetables with 1 tbsp. heaped tablespoon of white miso, adding the cooking liquid gradually, according to the desired consistency.
Served hot with a mixture of pumpkin seeds, sunflower seeds and dried flower petals.
For 4 people
Discover the recipe for leek and miso soup
Recipe no. 2: Leek smash with vinaigrette
© Anne Bergeron
For a change from leek fondue.
How to do it? We wash 4 leeks then cook them whole in foil in the oven preheated to 160°C for 1 hour.
We roughly crush 2 tbsp. of cashew nuts, roast them for a few minutes.
Place the cooked leeks on a board. We cut off the overly green leaves and the roots. We incise in the thickness along the length without cutting them in two. We open them and flatten them with the flat part of a pan or a rolling pin.
Prepare the vinaigrette by mixing 2 tbsp. tablespoons of sherry vinegar, 1 tbsp. tablespoon of mustard (Dijon or old-fashioned), 6 tbsp. tablespoons of olive oil, salt and freshly ground pepper. We chop 1 handful of fresh herbs.
Slice 1 peeled shallot into slices then roll them in 1 tbsp. tablespoon of flour before frying in a base of oil for 2 to 3 min. We also fry 1 tbsp. capers 2 min.
Place the cooked leeks open in a dish, cover with vinaigrette and spread the chopped herbs, shallot and fried capers on top.
For 4 people
Discover the recipe for leek vinaigrette smash
Recipe No. 3: Leek and Comté Quiche
© Clémence Catz
The creamy and smooth quiche, just the way we like it, when the days are colder.
How to do it? Spread 1 roll of shortcrust pastry in a mold lined with parchment paper.
Cut the toughest green ends of 3 leeks. We cut the remaining part into sections. We wash and drain.
We heat 1 tbsp. tablespoon of olive oil in a pan and brown the leeks for about 10 minutes, add salt.
We whisk 2 eggs with 20 cl of liquid cream (cow or vegetable), 2 tbsp. heaped teaspoons of mustard, 1 pinch of nutmeg, 1 tbsp. tablespoons of gum arabic, 30 g of grated Comté cheese, salt and freshly ground pepper.
Spread the leeks on the base of the tart and pour in the egg mixture. Cover with 30 g of grated Comté cheese.
Bake for 10 minutes at 200°C, then 20 minutes at 180°C, the tart should be just golden and cooked through.
For 4 people
Discover the recipe for Leek and Comté Quiche
