Until this past summer, I had never cooked with a leek. They intimidated me a little and I’d heard all sorts of things on how hard they were to clean and what parts one should/shouldn’t be eating. Then, this summer I kept seeing leeks pop up on the menu places we went and discovered I loved the flavor (it’s like a milder onion almost but has a very distinct ‘leek’ taste). I decided to purchase some at the local Farmers Market to see if I could work with them, I found I could and now purchase leeks to cook with whenever I see them!
The biggest tip I have when cooking with leeks is to clean them so you make sure to get rid of all the grit. I’ve found the best way to do so is to fill a bowl with warm water, then put a colander into the bowl of water and put the sliced leeks in there. The dirt will float to the bottom. Also, don’t use your best knife…leeks are very tough on knives I read, so I tend to use a knife that isn’t my favorite (you know how you have those knives that are at the back of a drawer? use those!). When cutting leeks I cut from the white part to just where it starts to turn green. In the below picture you can see what I keep and what I discard based on color.
I hope you enjoy this Five Ingredient Friday recipe!
- 1. 2 Large Russet Potatoes
- 2. 1 Cup Leeks, cleaned and chopped
- 3. 1 Tbs Butter
- 4. 1/2 Cup Sour Cream, reduced fat
- 5. 1/2 Cup Shredded Sharp Cheddar, reduced fat
- Dash of salt and pepper