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Old 04-17-2008, 06:20 PM   #11
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The green is great in any dish that uses greens, soups, stir fry, chopped up in lasagne sauce...

As the onion crops did rather badly with the British weather last year we ended up getting load of leeks in our veg box delivery and had to be quite inventive.

You can, in theory use them in any dish as a replacement for onion, but you might want to reduce the cooking time a bit.

Leeks steamed/boiled on their own though tend to be slimy and a bit horrible.

You could probably salt and ferment them for some very weird sauerkraut if you were so inclined.
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Old 04-17-2008, 06:31 PM   #12
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i use the green parts sliced into little 3mm-ish slivers raw in my salad all the time. in larger bits, yeah, they can be kind of tough, but in small pieces, that mellower-than-onion flavor is lovely.

my fave thing to do with leeks, though, involves the whole thing. clean them all up, trim the roots back (but leave the base attached to hold things together), slice once longways in half, paint the cut surface with olive oil, sprinkle with sea salt, and toss on the grill. not too long, they cook up quickly. they'll be kind of limp, but the flavor is wonderful!
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Old 04-18-2008, 10:51 AM   #13
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I like to eat the green part whole - tasty.
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Old 04-18-2008, 11:10 AM   #14
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I chop it up and put it in fried rice. Adds a nice flavor.
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Old 04-21-2008, 01:43 PM   #15
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Good idea DramaQueen.
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Old 04-21-2008, 02:25 PM   #16
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Use them in sauces that will be strained.
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Old 04-23-2008, 07:43 PM   #17
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Wash well and slice/dice VERY, VERY finely.

Use as a base in soups: - 1 tablespoon per one small/medium onion.

The morale of the story is that one should use the green of the leek and can use the green of the leek- so long as it has been well washed. Use in a pot with water and other peelings to make a vegetable stock but, as you are using a member of the onion family (leek) to make a stock you will not need to use onion.

Hope this helps regarding the use of the green part of a leek!

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Old 05-22-2008, 06:09 AM   #18
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Yes, that's correct, and in fact, I prefer the light green parts over the white, but that's just a personal thing

Quote:
Originally Posted by GrillingFool View Post
The outer, dark green leaves I throw away.
The inner, light green leaves are tender and tasty, and should be
used just like the white part!
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Old 05-28-2008, 01:19 PM   #19
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Stir fry, soups, salads, dips. You can use the Green part for lots of dishes
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Old 05-30-2008, 03:40 PM   #20
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Jacques Peppin always says to make a stock from them. I did that once when I made his "Garlic Leek Soup." He said you could freeze it. I did. I found it when cleaning out the freezer and never used it.
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