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How to Cook with Sweet Potatoes,How to Cook with Sweet Potatoes

Leeks are a versatile and aromatic vegetable that adds a subtle, sweet onion-like flavour to dishes. They're often used in soups, salads, or as a side dish. Here's your guide on how to store, prepare, and cook with leeks, along with some simple, delicious, and slightly unique recipes.

Recipes

A classic, comforting soup that highlights the natural sweetness of leeks and potatoes.

Ingredients:

  • 2 leeks, cleaned and sliced
  • 4 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 litre vegetable broth
  • 1 tbsp butter or olive oil
  • Salt and pepper to taste
  • 1/2 cup cream or milk (optional)

Method:

  1. Heat the butter or olive oil in a large pot over medium heat. Add the leeks, onion, and garlic and sauté for 5-7 minutes until softened.
  2. Add the diced potatoes and vegetable broth. Bring to a simmer and cook for 20-25 minutes, until the potatoes are tender.
  3. Use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, blend in batches.
  4. Stir in cream or milk if desired and season with salt and pepper to taste. Serve hot.

A rich, savoury quiche with a creamy filling and the mild sweetness of leeks.

Ingredients:

  • 2 leeks, cleaned and sliced
  • 1 sheet puff pastry or shortcrust pastry
  • 1/2 cup grated cheese (cheddar or gruyère works well)
  • 4 large eggs
  • 1/2 cup cream or milk
  • Salt and pepper to taste
  • 1 tbsp olive oil

Method:

  1. Preheat your oven to 180°C. Line a pie dish with the pastry and blind-bake for 10-15 minutes until lightly golden.
  2. While the pastry is baking, heat olive oil in a frying pan over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened and fragrant.
  3. In a bowl, whisk together the eggs, cream, salt, and pepper.
  4. Once the pastry is done, spread the cooked leeks evenly in the base of the pie. Pour the egg mixture over the leeks and sprinkle the grated cheese on top.
  5. Bake for 25-30 minutes, or until the quiche is set and golden on top. Let it cool slightly before serving.

A creamy, comforting risotto with leeks and earthy mushrooms for added depth of flavour.

Ingredients:

  • 1 leek, cleaned and sliced
  • 200g mushrooms, sliced
  • 1 cup Arborio rice
  • 1/2 cup white wine (optional)
  • 1 litre vegetable or chicken broth
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp butter or olive oil
  • Salt and pepper to taste

Method:

  1. Heat butter or olive oil in a large pan over medium heat. Add the leek and mushrooms and sauté for 5-7 minutes until softened.
  2. Add the Arborio rice and stir to coat the grains in the butter or oil.
  3. Pour in the white wine (if using) and let it absorb into the rice.
  4. Gradually add the broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more.
  5. Continue this process for 18-20 minutes until the rice is tender and creamy. Stir in Parmesan cheese and season with salt and pepper to taste.

How to store leeks:

  • Whole leeks:
    • Leeks can be stored in the fridge, ideally in the vegetable crisper drawer. They will stay fresh for about 1-2 weeks if stored unwrapped in a plastic bag or container.
  • Cut leeks:
    • Once cut, leeks should be placed in an airtight container and stored in the fridge. They will last for about 3-4 days.
  • Freezing leeks:
    • To freeze leeks, chop them into desired sizes, blanch them in boiling water for 2-3 minutes, then cool them in an ice water bath. Drain thoroughly and freeze in an airtight container for up to 6 months.

How to prepare leeks:

  • Cleaning leeks:
    • Leeks can trap dirt and sand between their layers, so it’s important to clean them thoroughly. To clean:
      • Trim the dark green top and root ends.
      • Slice the leek in half lengthwise.
      • Rinse under cold running water, fanning out the layers to remove any dirt.
  • Slicing leeks:
    • Leeks can be sliced into thin rings or chopped into smaller pieces, depending on your recipe. The white and light green parts are the tenderest, while the dark green tops can be used for making stocks or broths.

How to cook with leeks:

  • Sautéing:
    • Sautéed leeks become soft, sweet, and fragrant. They work wonderfully as a side dish or as a base for soups and sauces. Heat olive oil or butter in a pan and cook leeks on medium heat for 5-7 minutes until tender.
  • Roasting:
    • Roasted leeks have a mild, caramelized flavour. Simply toss leek slices in olive oil, salt, and pepper, then roast at 200°C for 20-25 minutes until golden and tender.
  • Grilling:
    • Grilled leeks develop a lovely smoky flavour. Cut leeks into thick slices or wedges, drizzle with olive oil, and grill for 5-7 minutes per side, until tender and lightly charred.
  • In soups and stews:
    • Leeks are a classic ingredient in soups, particularly potato leek soup. They can be added directly to broths or stews and will soften and release their sweet flavour as they cook.
  • In salads:
    • Lightly blanched or roasted leeks can be added to salads for extra flavour and texture. They pair well with roasted vegetables or fresh greens.