Turkish Braised Leeks Recipe (Zeytinyağlı Pırasa) (2024)

FAQs

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

Leek tops, like the tops of most mature aliums, are tough and fibrous and have relatively little taste. Leek tops won't be inedible by any means, particularly if you slice them thinly, but the dish would likely have a better texture, or at least be about the same, if you left them out.

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

Leeks are washed before and after cutting. Dirt and sand get between all the layers of the leek. Rinse at the start to get the dirt off the exterior. Rinse again after you cut leeks, so you can really get between all the layers better.

Leeks are a healthy food and, like most foods, can be eaten in moderation as part of a balanced diet. Eating large amounts of leeks, however, can have some negative effects. First, leeks are high in fiber and can cause digestive discomfort, bloating, and gas if consumed in large amounts.

Nutrition. In terms of what's good for you, both leeks and green onions have tons of vitamins and nutrients, but overall, leeks are more nutrient dense, with more fiber, and much more of manganese, Vitamin K, Beta Carotene & Iron.

Are leeks a superfood? ›

Leeks are a rich source of antioxidant plant compounds and nutrients that may benefit health in several ways, such as protecting against certain diseases and promoting gut health.

“Leeks are a diet food for French women. We boil them and drink the water,” she says. “They're a magic trick, a little secret.” Employee Julien chimes in: “It's a common drink that helps shed kilos.”

Leeks will last up to two weeks in the refrigerator if they are purchased fresh. Once cooked, leeks can be kept in the refrigerator and used within two days. Leeks do not freeze well.

The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

In addition to their great flavor, leeks are also a good source of dietary fiber, and contain large amounts of folic acid, calcium, potassium, and vitamin C. They have laxative, antiseptic, diuretic, and anti-arthritic properties and are easier to digest than regular onions.

Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.