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Old 08-28-2012, 02:16 AM   #1
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Leeks: do you keep the green part?

Hi friends,

yesterday I stewed some leeks and potatoes and zucchini, for a no-worry dinner with some scrambled eggs.
When I cleared the leek, I notice for the first time (maybe I'm getting smart) how much part of this veg I discard. I mean, I obviously cut away the bottom with its little beard, but I proceed also to cut and throw away a big part of the "rod", I'm talking about all of the greenish part. Not to talk about the outer "case".
I was wondering, do you keep and use much of the green part too, does it have the same flavor of the white one, do you discard it completely as I do?

Thanks

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Old 08-28-2012, 02:53 AM   #2
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I use the whole lot . I may discard outer leaves if they are very grubby , but usually I just split them lengthways to wash them , chop off the root but but then chop and use the lot . I think the whole thing has a good flavour and I like the colour for soups and stews .
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Old 08-28-2012, 03:10 AM   #3
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Quote:
Originally Posted by Gravy Queen View Post
I use the whole lot . I may discard outer leaves if they are very grubby , but usually I just split them lengthways to wash them , chop off the root but but then chop and use the lot . I think the whole thing has a good flavour and I like the colour for soups and stews .
Thanks Gravy Queen, next time I'll follow your advice.

Long life the leek!
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Old 08-28-2012, 04:35 AM   #4
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When making Vichyssoise, we puree the green as well as the white.
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Old 08-28-2012, 05:02 AM   #5
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I use the white and the green in pies, leeks is an awsome vegetable and I would not want to throw anything away.
When I sautee the leeks for a pie, i add several tablespoons of water, several times, until it is tender and soft on low heat and then I add the oil and sautee as the recipe says.

It is also better for my stomach.

:)
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Old 08-28-2012, 05:26 AM   #6
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I use the whole lot that is tender enough to chew. The part that is tough? I still use it, just as an ingredient for stock. I clean it and toss it in the freezer, then add it to the bones and such when I make a stock. The thing of using only the white part is just to make your potato/leek soup stay white. When doing that, I just clean and freeze the greens.
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Old 08-28-2012, 06:01 AM   #7
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Quote:
Originally Posted by Claire View Post
I use the whole lot that is tender enough to chew. The part that is tough? I still use it, just as an ingredient for stock. I clean it and toss it in the freezer, then add it to the bones and such when I make a stock. The thing of using only the white part is just to make your potato/leek soup stay white. When doing that, I just clean and freeze the greens.
Some of the best potato leek soup (with a greenish tinge) I've ever had was consumed some 65 years ago at Niederstein's. Sadly they went out of business in 2005.
http://www.nytimes.com/2005/02/07/ny...estaurant.html
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Old 08-28-2012, 06:46 AM   #8
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Quote:
Originally Posted by Claire View Post
I use the whole lot that is tender enough to chew. The part that is tough? I still use it, just as an ingredient for stock. I clean it and toss it in the freezer, then add it to the bones and such when I make a stock. The thing of using only the white part is just to make your potato/leek soup stay white. When doing that, I just clean and freeze the greens.
Thanks for the tip Claire
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Old 08-28-2012, 11:07 AM   #9
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Yes, I keep the greens only cutting the very end of them, that is sometimes dry. As the matter of fact I like the green part better.
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Old 08-28-2012, 11:36 AM   #10
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I use the whole leek, actually (except the root end of course). The outer green leaves I fill with fresh thyme, peppercorns, bay leaves and sometimes rosemary (depending on the broth or stew I am making), then wrap it up and tie it with string as a bouquet garni. That way it is bringing its own flavour to the dish and acting as a natural casing.
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