The summer vegetables have all but disappeared from the farmers market here in South Jersey, but the fall vegetables are plentiful. Saturday morning, I set off for the farmers market with two items at the top of my list - leeks and mushrooms. On the menu Saturday night was Savory Mushroom and Gruyere Bread Pudding from the Pass the Sushi blog. The bread pudding was really good; I recommend giving it a try.
The recipe called for just the whites and light green portions of leeks, and I found myself with handfuls of leek leaves left over. I set out to find out how to use the leaves and found they can be used in a variety of delicious ways.
- Julienne (long thin strips) and deep-fry them in a tempura like batter. Crumble them and use them as a topping on soups and salads, like bacon bits. (via Thrifty Fun)
- Freeze them to add when you’re making soup stock.
- Enclose herbs in a green leek blade and tie into a packet for a bouquet garni. (via Vegetable Gardener)
- Add them to a stir-fry. The tough green leaves can withstand the high heat of this method, but must be stirred constantly and cooked briefly. (via Vegetable a Month)
- Use them as a "rack" under roasted meat or chicken. It adds a little flavor to the drippings and raises the meat slightly from the pan. Discard them before using the drippings for gravy. (via Serious Eats)
- Add them to the bottom of a bamboo steamer to impart flavor to lean fish and chicken. (via About.com)
- Use to make a Leek Tart.
Related posts on MNN:
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.