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Fr:
le poireau
Ge: der Lauch, Porree It:
il porro
Sp:
el puerro
Related to the onion and garlic, the leek, Alliium porrum
belongs to the Alliaceae (lily) family and is a favourite
vegetable in European cooking. The early origins of the leek
may have been Asia Minor, but it is native to Southern Europe
and the Mediterranean and but it is thought the Celtics brought
it further north. The Egyptians valued the leek not only for
its culinary uses, but for its healing powers as well. In 640 AD
when the Saxons raided Wales, the Welsh wore pieces of leek in
their headwear to distinguish them from their foes. It is also
the symbol of Wales.
The French call it 'the asparagus of the
poor'. Its subtle flavour is gentler, earthier than
onion or garlic and lies somewhere in between. Looking like
giant scallions (green onions) winter leeks have a stronger
flavour that the summer grown or smaller leeks which can also be
used raw for salads. Winter and late spring leeks are best and
it is said that a little frost brings out their flavour
optimally. Leeks are
available throughout the year and are an important staple in
some regional European cooking - the Alsace of France, Germany
and further north, in Scotland.
A few facts
At only roughly 25 calories per 100 gr., the leek is a good
source of Vitamins C and A, as well as folic acid, iron,
magnesium, silica and calcium. Like all members of the
Alliaceae family, the leek is anti-bacterial and anti-septic -
especially when used raw.
Look for leeks with a small to medium sized bulb end with no
yellowed leaves. The white should be snowy white with bright,
crisp leaves and no blemishes. Large bulb end indicates an
over mature leek and are best for soups and stews. Cut off the
tougher, dark green part of the leaves. These can be tied
together with fresh herbs and used to flavour stocks, soups and
stews. They will be too tough to eat, just remove the bundle
and discard. The lighter green to yellow green part just above
the white of the bulb will be tender enough to use for salads
and stir fried dishes. Either cut the leek lengthways to
facilitate rinsing away grit and dirt or slice in thin to
thicker rings and rinse in a strainer. When braising whole
leeks cut lengthways, you will note it is done when a knife tip
pierces the white part easily. Overcooking leeks will toughen
them. Leek rings sautéed take but a few minutes to cook.
Potatoes and leeks make a happy marriage. Leeks, potatoes and
carrots are a classic combination as well. In German cooking,
grated nutmeg is a traditional seasoning.
Storing
Unlike onions, leeks store well in the vegetable bin in the
refrigerator and can keep up to two weeks. Do not trim before
storing. Leeks that are purchased trimmed, should be used
within a week. Stored in a cold environment (0°C or 32°F) they
will keep for several months.
Suggestions:
baked - Quiche is a classic way to bake leeks but add
them to baked vegetable casseroles or potato and cheese dishes
as well.
braised - Lghtly brown in butter, add a little broth or
white wine and cook until tender.
salads - The uncooked and sliced thinly, white and tender,
yellow greenish part is a welcome change over the usual salad
onion.
sautéed - Cut into thick or thin rings. Butter is a better choice
than oils for this vegetable.
side dish - Especially good with poultry and seafood. Use a
béchamel (white) sauce or cheese.
tossed - With pasta (use thin slices cooked al dente) hot
or cold for a pasta salad.
See
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