Creamed Leeks Recipe | Greedy Gourmet (2024)

FAQs

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

I recommend trimming off at least half of the uppermost dark green leek pieces: At the very top, they're pretty leathery and just not that tasty. But the lowest inch or two of dark green pieces - right where the dark green meets the white portion of the vegetable - are much more tender and easier to cook with!

However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.

We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end. Often referred to as a super food, leeks are high in flavonoids, vitamins A, E and K, and fibre.

Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

The only downside of these alliums is their ability to store a shocking amount of sand and grit between their tightly-nested layers—leeks are buried in dirt as they grow, and they grow in layers, so each new layer catches some dirt inside as it forms.

They are low in calories (54 for 1 cup raw or 1/2 cup cooked) with no fat and no cholesterol. Leeks are an excellent source of antioxidants like vitamins C, K and beta-carotene that have anti-inflammatory and anti-aging benefits.

Interesting Tidbits: POISONOUS PARTS: All parts but causes only low toxicity if eaten; can be safely eaten in small amounts, large quantities not recommended.

What are the side effects of eating leeks? ›

Risks of Eating Leeks

People who are sensitive to FODMAPs may experience digestive symptoms, such as bloating, diarrhea, and gas after consuming high-FODMAP foods. People with certain digestive conditions, like Irritable bowel syndrome (IBS), are more likely to be intolerant to FODMAPs.

With leeks, the general trend is to use the white part and throw away the green. This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces, soups or casseroles.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Leeks are washed before and after cutting. Dirt and sand get between all the layers of the leek. Rinse at the start to get the dirt off the exterior. Rinse again after you cut leeks, so you can really get between all the layers better.

Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor.