Leeks are a staple food and are an indispensable ingredient in almost every dish. They can be found almost all year round, but are most popular from November to April.
Leeks were used in ancient Mesopotamia as a remedy for almost all diseases, and the fame of their healing properties was remembered for centuries. History tells that the ancient Romans consumed leeks to clear their throats and voices.
Emperor Nero himself ate a large amount of this type of onion before speaking in public. The leek became the national vegetable of the Gauls and thousands of years later it became the emblem of the French national rugby team.
Here are some delicious leek recipes:
Leek patties
Ingredients:
1 kg leeks, 300 grams potatoes, 50 grams yellow cheese, 2 eggs, 3 tablespoons breadcrumbs, oil, black pepper and salt.
Chop the leeks and stew them in the oil. Boil the potatoes and mash them, then mix them with the eggs, yellow cheese, black pepper and salt. Mix them well and form the patties. Roll them in the breadcrumbs and fry them in preheated oil.
Moussaka with leeks
Ingredients:
7 leeks, 750 grams of potatoes, 5 tablespoons of butter, 3 tablespoons of oil, 2 teaspoons of milk, 50 grams of yellow cheese, 3 eggs, black pepper and salt.
Cut the leeks into circles and fry them. Melt the butter. Boil the potatoes, peel them and mash them with a slotted spoon. Add half of the milk and 1 tablespoon of butter to them. Stir until a homogeneous mixture is obtained, then let it boil over low heat for about 5 minutes.
Spread half of the potato mixture in a greased baking pan. Cover it with the fried leeks. Season with salt and black pepper. Cover with the rest of the mashed potatoes, add the grated yellow cheese and the remaining melted butter on top. Beat the eggs with the rest of the milk and pour the mixture over everything. Bake the moussaka in a high heated oven.
Soufflé with leeks
Ingredients:
1 kg leeks, 250 grams cottage cheese, 200 grams heavy cream, 100 grams grated Gouda cheese, 3 tablespoons sunflower seeds, 2 cloves garlic, half a bunch of parsley, 1 tablespoon butter, salt and black pepper.
Finely chop the leeks and blanch them. After blanching, wash them with cold water and arrange them in a baking dish. Add the spices.
Mix the heavy cream, cottage cheese, Gouda cheese and seeds. Add the garlic and the finely chopped parsley to them. Spread the mixture over the leeks in the baking dish and finally sprinkle with the remaining sunflower seeds. Bake the soufflé at 250°C for about 15 minutes.
With leeks, we also recommend trying our leek filo pastry pie, the classic pork with leeks, rice with leeks, fish stew with leeks or one of these many recipes with leeks.
Check out how to plant and grow leeks and how you can store leeks for a longer time.
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