READY IN
12 mins
Leeks Recipe

Leeks

Graham

Recipe by  

The Leek is a largely overlooked vegetable (except in Wales, where it is the national emblem). If properly cooked, it makes no difference whether you buy young leeks or slightly older (larger) leaks. Simply choose those with the most white stem since you won't be using the green parts of the stem at the top.

The biggest problem for most 'first time' cooks is in making sure that the leaks are properly cleaned since soil can penetrate between the layers of 'leaf'. While most cooks will slice their leeks whole and hope to wash out any soil, the simplest way to clean them is to trim off all the dark green leaves then split the leek lengthways down the middle, stopping about 1" (2.5cm) before reaching the root. You can then open up the leaves and rinse away any soil under cold running water. Once rinsed, cut off the root and discard, then slice the leek into lengths of about ½" - ¾" (1cm - 2cm).

      Preparation Time: 2 Minutes

      Cooking Time: 10 Minutes

Ingredients for Leeks

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 - 3
leeks
 
salt and pepper

 

How to Cook Leeks

  1. Prepare the leeks as above and place them into a pan of slightly salted water. Bring to the boil, then cover and simmer for 10-12 minutes. Drain well and serve hot with white sauce and a dash of freshly-ground pepper.

 
Graham GRAHAM'S HOT TIP:
If you have a slice of cut ham available why not make Ham and Leek Bake instead?
 
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