The Delicate and Sweet Aroma of Leeks: Recipes and Benefits

Its aroma is much more delicate and sweet

Keep in a dark and cool place

Leek has been known in our lands and throughout Europe for many centuries. It comes from Central Asia through Egypt and ancient Rome. It is one of the plants that the settlers brought to America. It belongs to the onion and garlic family, but its aroma is much more refined and delicate, and its consistency is more delicate. It can be eaten raw – in a salad, boiled in soup (the famous French Vichysoise soup), stewed in a stew, baked in the oven and breaded. In the latter two cases, it must first be blanched in boiling salted water because it is made up of tough fibers that are difficult to soften. In addition, blanching removes the pungent smell – for those who find it unpleasant.

Leeks are used for both lean and meat dishes. The classic leeks with rice, leek pie, pork with leeks are well known. Because it contains a lot of water, this vegetable is not suitable for freezing and canning. You can store it in the refrigerator or in a dark and cool place. The one that does not have the roots trimmed and the outer leaves cleaned will last longer, so the stems are cleaned immediately before cooking.

The benefits of this vegetable are many. It is processed more easily by the body compared to regular onions. Experts believe that it protects against stomach cancer and the formation of clots in blood vessels. It is a good food for pregnant women because it contains a lot of folic acid. It helps the resistance forces of the body and the faster healing of wounds.

French Vichysoise Soup

Necessary products:
3 sprigs of leek
1 head of onion
50 g oil
500 g of potatoes
900 ml of vegetable broth
2 tsp. lemon juice
1 pinch of nutmeg
1 bay leaf
1 egg yolk
150 ml cooking cream
salt, pepper, coriander

Method of preparation:
The oil is heated and the finely chopped leeks and onions are stewed in it for about 5 minutes. Add the cubed potatoes, broth, lemon juice, nutmeg, coriander (1-2 pinches) and bay leaf. Sprinkle with salt and pepper. After boiling, let it simmer for 30 minutes. Cool, remove the bay leaf and puree. It returns to the fire again. The yolk is mixed with the cream and poured into the soup. It is mixed carefully – to bubble. It is served chilled.

Kaverma with pork and leeks

Necessary products:
1 kg of pork
6 sprigs of leek
2 green pickled tomatoes
2 tbsp tomato puree
1 cup h red wine
1 pinch of sugar
fat
salt, black and red pepper, savory

Method of preparation:
We cut the meat into pieces and fry it in the fat – oil or lard. We take it out on a plate, and in the same fat we stew the leeks cut into 2-3 cm pieces. Add the tomato puree, spices and chopped green tomatoes. Pour a little water and the wine and return the meat to the pot. Cook over low heat until fat remains. The finished dish can be sprinkled with finely chopped parsley.

Leeks with rice and olives

Necessary products:
3 sprigs of leek
1 tsp rice
4 tbsp grated tomatoes
18 pitted olives
1 stock cube (optional)
1 tsp. Cherven Piper
salt, black or white pepper
2 tbsp each of oil and butter

Method of preparation:
The leek is cut into 1 cm discs, the olives into 3. Dissolve the broth in 1 liter of hot water. The rice is washed and drained. In a deep frying pan, heat the butter and oil, add the leek rings, lightly salt them and cook until they soften and begin to acquire a golden color. Then add the rice, stir and add the red and black pepper. Add the tomatoes and olives, stir and after 1 minute, gradually pour in the hot broth until the rice absorbs it and is cooked. This way the grains will remain whole. Parsley can be sprinkled on top.

Stuffed leeks with minced meat

Necessary products:
3 large sprigs of leek
500 g mince mixture
1 egg
2-3 cloves of garlic
parsley
100-130 g of cheese (optional)
salt, pepper
oil

Method of preparation:
Cut the leek stalks into pieces about 6 cm long. Carefully scoop out the insides to make double-layered tubes. Cut the inner part into thin straws and fry them until golden in hot oil. Chop the parsley, crush the garlic. Beat the egg into the minced meat and mix. Add parsley and garlic, fried leek, salt, pepper. Mix everything. Stuff the leek tightly with the minced meat. Heat oil and briefly dip the ends of the leek “tubes” in it to form a hard crust on the minced meat and prevent juice from leaking out. Then reduce the heat and fry on both sides. From now on, there are two ways of preparation. One is to pour a little hot water or stock into a pan, close the pan with a lid, and when the liquid boils, put in the stuffed fried leeks and let it stew for about 20 minutes. The other is to arrange the “tubes” in a greased pan and bake them in the oven, maybe with grated cheese on top. Bake at 180-200 degrees for 20-25 minutes.

Hit of the week

Breaded leeks

Necessary products:
4-5 thicker stalks of leeks
2 eggs
1 coffee ch. flour
salt, pepper
oil

Method of preparation:
Cut the leek into large pieces and boil in salted water for 5 minutes. Drain well, dip in beaten eggs and flour alternately and fry until golden. Remove to kitchen paper to drain the fat. It is sprinkled with black pepper, if desired – and grated cheese.

2023-10-28 14:30:00
#Autumn #recipes #leek #elegant #cousin #onion #Trud