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Old 08-28-2012, 01:16 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, 01:53 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, 02:10 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, 03:35 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, 04:02 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, 04:26 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, 05:01 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, 05:46 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, 10:07 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, 10:36 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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Old 08-28-2012, 11:30 AM   #11
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I used to use the green part of the leek too, but I didn't much like leek. Then I didn't put the green part and liked it much better. I still save the green part for stock.
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Old 08-28-2012, 11:41 AM   #12
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Hi Luca,
Unless I want whatever I am cooking them for to be white, I use the whole leek. I cut off the really tough green bit though. I often make a side vegetable by slicing in about inch pieces, saute gently in butter (or a mix of butter and oil) until nearly cooked but still al dente, add some flour to make a roux, when this has cooked out add some milk to the required consistency and add a little cream if desired. S&P to season and sometimes a little thyme. As Raymond Blanc would say "et voila".

I sometimes do this with just the green part if I have used the white for something else.
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Old 08-28-2012, 02:00 PM   #13
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Leeks are not something I tend to use but I ate at a restaurant last spring that served leek greens as a side dish. They were cooked very similar to collard greens or spinach. They were very soft and tasty. Different flavor from collards and spinach. Nice side to the steak.
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Old 08-28-2012, 10:47 PM   #14
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I use the greens and the white part. I often throw the greens in with pot roast a little before I add carrots, potatoes and onions. I would put them in beef stew as well, and they do make a nice side dish for something different.
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Old 08-29-2012, 05:42 AM   #15
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Thanks for all your brilliant ideas, friends!

I will never discard the green part of leeks anymore!

Thanks again
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Old 08-31-2012, 12:27 AM   #16
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thanks for the thread . . . I wasnt aware that you could use the whole leek!! I only ever used the white bit and always threw the green part away! wow what a waste! thanks for that - will now use it!
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