Leeks can you use green part

Cut off the dark green tops of the leek, reserving on the body of the leek as much of the dark green as you want. We like the taste it's basically just a big onion green , so we typically keep about 2 to 3 inches or so of the dark green part with the body of the leeks. Discard the dark greens or save them to flavor soups or stews, or use for making stock.

Stay as close to the roots as possible. Cutting close to the roots will hold the leeks together when cooking them whole. How to prepare leeks by David Lebovitz. Actively scan device characteristics for identification. Use precise geolocation data.

Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Consider the leek. You can vary your seasonings, depending on your own taste or what you will used these for. You may decide not to use dried herbs or spices, but to use fresh herbs instead — in which case, you would want to add them at the end for optimal flavor.

And the next time you see a bunch of leeks at the grocery store with the dark green tops already cut off, try to suppress your urge to ask the produce person to take you to the back so you can round them up and take them home! At The Chopping Block, we feature braising in many of our classes. While this post focused on braising vegetables, the process is pretty much the same for meats, where especially tougher cuts benefit from the braising process.

Check out the following classes to boost your braising skills:. Topics: braising , leeks , Cooking Techniques. See how we are keeping you safe. Use Those Leek Tops. Posted by Karen D on Jan 29, Stop slicing once you get to the light green part of the leek. Once the butter is melted, add the leeks along with 2 lightly crushed garlic cloves.

Subscribe to Email Updates. Search Posts. Popular Topics. Most Recent Posts. Other ways to use up the odds and ends of a leek include: wrap a bouquet garni in the tough outer skin, for flavouring soups and stews; dehydrate pieces of the leaves into crisps; toast the cleaned roots and any other trimmings, and sprinkle over all kinds of dishes; or freeze them for stock. 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.

The fried green leek tops make a delicious topping, not just for this soup, but on salads, rice dishes and stews, too, adding a rich, umami seasoning. Finely chop about four tablespoons of thin green strips from the very top of the leek and set aside to dry. Usually starting at the top the leaves may start to brown or dry out. At this point I use as much of the leek that is still looking good and toss the rest. How to Tell if Asparagus is Bad?

How to Tell if Potatoes are Bad? How to Tell if Cauliflower is Bad? This post includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

This site uses Akismet to reduce spam. Learn how your comment data is processed.