Creamed Leeks Recipe | Greedy Gourmet

Question 1

What are leeks?

Accepted Answer

Leeks are known scientifically as Allium Ampeloprasum and belong to the garlic, onions, shallots, and scallion family.

They look like large scallions with very small bulbs and a long white stalk of layers that turn into green, tightly wrapped, flat leaves.

Question 2

What are the origins of leeks?

Accepted Answer

Leeks have been cultivated since the time of the Ancient Egyptians. Dried specimens from ancient sites and wall carvings and drawings show that the leek was a part of the Egyptian diet from around the 2nd millennium BC.

The leek was the favorite vegetable of Emperor Nero, who loved to eat it in soup. Nero got through so many that he gained the nickname “Porophagus” (leek eater).

In fact, according to Pliny's "Historia Naturalis," Nero ate them prepared in oil, believing it would aid in maintaining the clarity of his voice.

The Phoenicians were the first to bring leeks to Britain when trading tin with the Welsh, and it soon became part of the staple diet.

The British Isles elevated this simple garden-variety plant to a much higher status as the national symbol for Wales.

Question 3

How do you prepare and clean leeks?

Accepted Answer

To prepare leeks for cooking, cut off the dark green tops and any tips of the leaves that are browned or look unhealthy. I prefer to cut them lengthways, separate the leaves, and then wash them individually.

I don’t like the possibility of eating sand; leek leaves can trap much of the stuff. So, slice the leeks to your desired thickness. Generally, they are sliced across the grain.

Leeks are always sautéd in butter to enhance the flavor, even before adding them to soups and stews. Oil is added to the melting butter to stop the butter from burning.

Question 4

How do leeks taste?

Accepted Answer

While the commercially grown leeks have a fragrant, yet sweet and subtle flavour, their wild counterparts have a stronger, more intense flavour. The flavor in leeks is concentrated in the lower leaf and bulb portion.

Question 5

When are leeks in season?

Accepted Answer

They are available throughout the year and are in season from autumn to early spring when they are at their best.

Question 6

How do you pick good leeks?

Accepted Answer

Choose leeks that have a large white and light green part. The tough green parts will be discarded, so look for leeks with as much white as possible.

Question 7

What can you do with leftover leeks?

Accepted Answer

if you've got leftover leeks, use them in a tasty chicken and leek risotto for later! Or try this zucchini and leek soup.

Question 8

How do you store creamed leek leftovers?

Accepted Answer

If you have leftovers, store them in an airtight container in the refrigerator. They will keep fresh for up to two days.

When reheating creamed leeks, do so gently to avoid the cream separating.

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