Luca Lazzari
Sous Chef
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
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