Braised Leeks Recipe on Food52 (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.

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!

Now, pay attention: Simmer your leeks gently in well-salted water. Don't let them boil and don't let them go too long. They should be tender and silky, not mushy or stringy. Conversely, if not cooked enough, they'll be unpleasantly chewy.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.

Leeks can be used in an endless amount of food combinations. Leeks, carrots, onions and celery are the essential aromatic vegetables that are used in European/Wesrern cooking. In culinary terms the above combination is referred to as ' Mire poix' which means roughly cut aromatic vegetables.

Leeks are also a good source of folate, a B-vitamin that's essential for cell growth and development. In addition to vitamins and minerals, leeks are also high in fibre. This can help to keep your digestive system healthy and may reduce the risk of constipation, heart disease, and certain types of cancer.

Leeks are a healthy food and, like most foods, can be eaten in moderation as part of a balanced diet. Eating large amounts of leeks, however, can have some negative effects. First, leeks are high in fiber and can cause digestive discomfort, bloating, and gas if consumed in large amounts.

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

Why do you soak leeks in water? ›

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

It's truly simple once you've cut them! Heat some olive oil or butter in a skillet over medium high heat, then add the leeks. Cook them, stirring often, until they are just soft and just before they begin to brown, about 4 to 5 minutes. Keep your eye on them, because they can easily get browned if the heat is too high!

Dirt and grit: Leeks grow in sandy soil, and they can often contain dirt and grit between their many layers. To avoid a gritty texture, leeks should be thoroughly washed and cleaned before cooking. Tough outer layers: Leeks have several tough, fibrous layers that can be difficult to cut and chew.

Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.

Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green.

In addition to their great flavor, leeks are also a good source of dietary fiber, and contain large amounts of folic acid, calcium, potassium, and vitamin C. They have laxative, antiseptic, diuretic, and anti-arthritic properties and are easier to digest than regular onions.