Leek Leaves

[Andrew Chalk]

When you prep. leeks what can you do with the 'green part' (other than dispose of it)?

For example, can the leaves be deep fried in strips and used to top dishes?

Thanks.

[ray goud]

I include more of the green part of the stalk than do most people; then I cook them a little longer (microwave) and eat them along with th rest. If one has a lot of green left over, it can be saved for the stock pot.

Ray

[manton]

Got this from Keller.

Save the greens and use them to make bouquet garnis. Put some parsley sprigs in there, some thyme, one or two bay leaves, and some peppercorns. Then take another piece of green and cover. It should look like a tube. Tie at both ends.

[Batard]

... can the leaves be deep fried in strips and used to top dishes?

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The green part is very fibrous. It will never really get soft or pleasant enough to eat by itself, even if you braise it. I just clean up the green tops and save them for stock.

Hmmn, I'm wonder if you can make a kind of 'lotus leaf wrap' using leek leaves and steaming it? Has anyone here tried that?

[Peter the eater]

We grow leeks -- they do well in a cool marine climate. The green part has good flavor but it's pretty tough to chew. If it's cock-a-leekie soup, the greens go into the stock but are later removed.

I suppose you could make a wrap if the leaf isn't too narrow. Corn husks are good for that kind of thing.

[isomer]

I use them for bouquet garni like manton does. "Cooking" by James Peterson has that little gem, along with many, many more.

[Andrew Chalk]

Thanks everyone for your suggestions. I have used them in stock, but didn't know of the bouquet garni application.

Appreciate it!

[helenjp]

You can chop them really finely and add them to meat pastes (patties, pies, Chinese dumplings, stuffings etc.).

The wrap idea would be good for using the (blanched) upper green leaves, but what about making a tasty meat paste to stuff the V-shaped lower part of the green leaf with. Steam, serve with yogurt and a spicy oil drizzle, or a loose tomato-based sauce??

[Batard]

The wrap idea would be good for using the (blanched) upper green leaves, but what about making a tasty meat paste to stuff the V-shaped lower part of the green leaf with. Steam, serve with yogurt and a spicy oil drizzle, or a loose tomato-based sauce??

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Great idea! I already have some leek leaves and was planning to place a few side by side on a bamboo (sushi) roller, stuff them with a nice Chinese style pork/rice filling, then roll, tie, and steam. This might be a good way to riff on Lo mai gai. I'm going to try it, and if the leek flavor comes through, I will be back here to gloat.

Edited January 12, 2009 by Batard (log)

[Dr. Teeth]

Sometimes I rough chop them and then use them in a root vegetable soup that will be put through a blender before it's finished.