(Closed) Question about Leeks?

posted 7 years ago in Cooking
Post # 3
Member
4824 posts
Honey bee

the whole stalk… and generally you only use the white and light green part. You can use the dark green, but it has less flavor and is more tough so it needs longer cooking time. Most people dont use it. I save it for making vegetable broth by throwing it in a baggie in the freezer.

Post # 5
Member
2090 posts
Buzzing bee
  • Wedding: August 2010

Like lefeymw, I just use the light green and white parts in cooking and use the dark green to make stock with. If its a soup you are going to simmer for a very long time, I suppose you could use the dark green parts, but I just use the light green parts for cooking. Hope this helps!

Post # 6
Member
7175 posts
Busy Beekeeper

Definitely stick to just the white and the light green.  And the picture you post is definitely one leek. 🙂  This is so funny, because I was just looking up butternut squash and leek soup recipes this morning!  All the recipes made a point of saying to use the white and light green parts only.

I’ve diced up the dark green part and used them like you would green onions… not sure if that’s right or not – but it did give a nice, subtle flavor to the food.

Post # 7
Member
654 posts
Busy bee
  • Wedding: October 2011

I’ve only used the white and light green parts.  If I had them on hand, I would use the dark green parts to make chicken stock. 

Also remember that leeks need to be cleaned really well as they get quite gritty in between the layers.  I usually slice them how I need to slice them, separate the layers, rinse really well and spin dry in my salad spinner.

Post # 9
Member
7175 posts
Busy Beekeeper

@MacFaniam24: I would LOVE that!!!  thanks in advance!! 🙂

Post # 10
Member
46159 posts
Honey Beekeeper
  • Wedding: November 1999

I have a tupperware container in my fridge freezer where I put bits and pieces to make stock. The dark green part goes in there. The rest gets used at the time for whatever I am making.

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