What to do with oodles of leeks?

[Deleted User]

I cut off the darkest, tough green bits and then I slit them longways. I then slice them thinly and drop them into cold water. Leave to soak a little and then swish and drain.

Sometimes I have spare leeks and then I spread the drained slices on tea towels and let dry then I freeze them in bags

Whitefiver

If you are in a hurry, they microwave well with a knob of butter in a container covered with clingfilm.

(After washing, that is! We tend to top and tail, strip any manky outside leaves, slit lengthways, and then wash any grit out under the cold tap.)

Regards,

White

halloweenqueen_2

I clean all the outside then I cut them down the middle as sometimes dirt gets worked down inside the leaves and you get a crunchy dinner!
Wash them well inside once you cut them down the middle then I usally just slice them up, they're very nice in a shepherds pie instead of onions, if you cube carrots and slice finely the leeks and fry them off in butter first then add the mince (make sure it all gets drained off to remove a lot of fat) they are gorgeous!

sproggi

I top & tail, slice down the middle and then rinse.
I then slice them into a bowl, add a little milk and butter and then microwave, they come out lovely and creamy :drool:

Sproggi

Skintmama

If you want to cook longer lengths of leeks, having slit and rinsed them stand them upside down in a jug of cold water, go and do something else for a while. Little bits of grit will then sink.

dora37

Thanks everybody....again!! So can you use the green part as well as the white - or just the white? (I know, I know, I'm a bit basic ):o

Skintmama

The pale green is fine but the tough dark green parts are best used for stock or in a soup that will be blended anyway.

dora37

halloweenqueen wrote:

Wash them well inside once you cut them down the middle then I usally just slice them up, they're very nice in a shepherds pie instead of onions, if you cube carrots and slice finely the leeks and fry them off in butter first then add the mince (make sure it all gets drained off to remove a lot of fat) they are gorgeous!

I'm making shepherds pie for tea tonight, so will give it ago, sounds lovely.

dora37

Skintmama wrote:

The pale green is fine but the tough dark green parts are best used for stock or in a soup that will be blended anyway.

Just had a lightbulb moment - if I use the white/pale green parts for shepherds pie, I can then use the darker parts to make soup.

* very slowly but surely in Cheshire, dora37 starts to get the hang of oldstyle MSE!!*:T

Bogof_Babe

If you are boiling them, drain them well in a collander before serving, as they retain a lot of water and go a bit swimmy on the plate unless you've squished them to get the excess water out (excuse all the technical terms lol).