Delicious dishes with leeks. Leek recipes are simple and delicious. Leek salad with vegetable oil

Ordinary onions, both green and onion, have long been an integral part of our cuisine. Without onions, cooking most of the most common dishes is unthinkable. But the leek is much less known. It can be seen quite rarely in stores, and it is not very popular among summer residents and gardeners. And it’s completely in vain - it is used in many cuisines because of its unusual taste and considerable benefits. But we will return to this later. First, let's talk more about cooking.

What part of the onion to eat?

It is not uncommon to meet people who are frankly disappointed in leeks after they have tried it once. They argue that his greens are too hard and even cooking does not make it more tender. Alas, these people made a serious mistake, which led to the appearance of such an opinion.

After all, you don’t need greens or onions at all, like other varieties of onions. The tender white part is eaten, which sits deep in the ground, replacing the bulb itself. In addition to it, a small lower part of green feathers is eaten, and then only in young shoots. Connoisseurs use only the white part.

It must be washed thoroughly, especially if the leek is grown on sandy soil. Otherwise, during lunch, sand will creak on the teeth, which will not please the household. You can not only rinse, but also soak the white shoots for half an hour, then rinse again. Only after that you can start cooking.

The white part has a surprisingly subtle and unusual taste - something between ordinary green onions and garlic. Very fragrant, it will add a special touch to any dish, regardless of whether it is fried, boiled, stewed or used for serving.

Green leaves are very tough. They are generally not eaten in any form. After all, even finely chopped feathers with prolonged cooking remain tough and can ruin any dish. But many people feel sorry for throwing away a luxurious green top, and they have found an interesting use for it.

What to do with green feathers?

As mentioned above, they cannot be eaten due to rigidity. But if they cannot be eaten, this does not mean at all that they are useless in cooking.

Experienced chefs often use a bouquet of garni - tied with a thread, a bunch of dry grass. Its composition can be different, depending on the preferences of the cook: parsley, bay leaf, basil, tarragon, celery roots, rosemary and much more. You can also add green leek leaves to this.

Bouquet garni is used most often in soups. During cooking, the beam falls into the pan, and shortly before the end is removed, saturating the dish with a pleasant aroma.

As you can see, even foods that are not edible can benefit. So, when you decide to cook a dish with leeks, do not be too lazy to collect its feathers and dry them so that in a few days, weeks or months you will please your loved ones with a familiar dish with an unusually refined and rich smell.

Use in cooking

Now we will tell you how to use leeks so that it reveals the whole bouquet of flavors and aromas.

First, it can be eaten fresh. Some people eat the sprouts as a snack by simply dipping them in salt, but most people prefer to add it to salads with fresh vegetables. True, only a young stem is suitable for this, until it has hardened. Secondly, you can add chopped product to almost any dish that uses ordinary onions. The white part of the leek can be used in casseroles, pies, soups and any other dishes.

But still, this is a more “noble” product than a simple onion. And thanks to the subtle and rich aroma, it may well complement dishes that are not typical for our cuisine.

For example, if you chop a leek and make mustard-egg sauce, you can serve the resulting dish as an unusual cold appetizer. Stew leeks with cherry tomatoes, beans and garlic and an unusual but very satisfying vegetable stew is ready. Mix finely chopped leeks with cod fillets, potatoes and Parmesan for a delicious puff pastry filling that will impress even the pickiest of palates.

As you can see, the scope of leek is simply huge. Need more detailed recipes? We will return to them a little later. And first, we’ll tell you why it’s generally worth enriching your diet with them.

The benefits of leeks

It is eaten in different parts of the Earth - Europe, Asia, Africa and America. Why? Because many chefs make sure that their dishes are not only tasty, but also healthy. And for this, leeks are just perfect.

The list of vitamins and minerals that make up the plant is quite extensive. There are vitamins B1, B2, C, E and PP. This is a real find in the spring, when beriberi undermines the immune system and it is urgent to reinforce the body so that it effectively resists any diseases. In addition, they contain a large amount of potassium, which makes leeks an excellent diuretic product. It is also rich in calcium, magnesium, phosphorus and sodium.

Leek is very useful for people who want to lose weight. On the one hand, it has an extremely low calorie content - only 33 kcal per 100 grams. On the other hand, it speeds up the metabolism, allowing you to quickly get rid of excess weight during physical exertion.

In general, the list of diseases, for the disposal or prevention of which you need to add leeks to your diet, is quite extensive. We list only the main ones:

Of course, the product is not a panacea, but its useful qualities are undeniable. It is best to use young sprouts fresh - this will allow you to get the maximum benefit. But even after boiling, stewing or frying, when the leek loses some of its useful properties, it still remains a real find.

Are there any restrictions?

However, in everything you need to know the measure. And eat useful product not worth the kilos. This can significantly increase the acidity of the stomach and even lead to gastritis. If you use leeks regularly and a lot, your blood pressure also rises.

Women during the lactation period are especially recommended to limit the use of a fresh product or even refuse it - milk can acquire an unpleasant odor for several days, and the child will not want to eat it.

Application in traditional medicine

The use of leeks, according to folk medicine allows you to achieve good results. In addition to the benefits described above, it will be useful to remember a few additional recipes.

Boils or the bite of gadflies and bees torment? Grind the white part of the leek into a pulp (you can use a blender or a simple grater), apply to the wound, cover with foil and tie with gauze for several hours. The edema will pass quickly, and the porridge will draw out the pus.

Even a severe sore throat can be cured in two or three days if you gargle with leek juice daily.

It also helps with more serious diseases, such as pneumonia. It uses conventional inhalation. Onions need to be finely chopped or grated, put in a jar and breathe in pairs. But for each new inhalation, it is advisable to use a fresh portion - the old one quickly loses beneficial features.

Delicious and easy recipes

Finally, we will tell you how to cook leeks and give a couple of recipes that will impress even picky gourmets.
If you want to cook a sophisticated and unusual soup, Vichyssoise is for you. Take:

Melt the butter in a heavy bottomed saucepan and fry the finely chopped onion. Add chopped leeks and cook for 5 more minutes. Pour in the broth and toss in the chopped potatoes. When it is cooked, fish out the potatoes and leek with a slotted spoon, chop in a blender. Return to saucepan and pour in cream. Bring to a boil and get a very light and tasty puree soup.

Many people like a light salad. For it you will need:

Boil eggs and potatoes, cool, peel and finely chop. Cut the leek into rings and mash a little to make it more tender. Chop cucumbers. Mix all the ingredients, season with mayonnaise and, if necessary, salt. Sprinkle chopped green onions on top and serve.

Surely these dishes will allow you to make a real sensation in any culinary society - even the most spoiled gourmet will appreciate their delicate and unusual taste.

In the article we discuss leek - cooking a vegetable. In this article, you will learn what leek recipes can be prepared and what foods it goes well with. We will tell you how to properly prepare onions for fresh or stewed consumption.

You can cook a lot of leeks delicious meals

In order to properly cook leeks, you need to know that only the white part and the lower young leaves are suitable for food.. The white part has an amazing and pleasant taste. Many gourmets comparing the taste of leeks believe that it looks like something in between green onions and garlic. Leek dishes can be prepared in a wide variety of ways. Leek is well suited for salads, soups, pancakes and pies.

Leek recipes can vary depending on your taste needs. You can preserve the white part of the plant and eat it as a snack. The white part is custom palatability goes well with potatoes, spinach, sorrel and tomatoes. If you decide to add a leek to the meat broth, then such a vegetable will emphasize the piquancy of the dish. How to cook leeks? Add it to those dishes where you need a delicate and delicate flavor.

Recipes with leeks

Wash the onion thoroughly before cooking. If you are going to add a vegetable to a salad, then you can pour boiling water over the white part to disinfect it.

How to cook leek to be delicious? Depending on which leek dish you will cook, the vegetable must be cut correctly. It is better to cut into thin half rings. The richness of taste depends on the size of the cut rings. The thinner the rings, the spicier the taste.

Salad

Recipes for dishes with leeks are diverse. Try making a light salad and eating it cold as an appetizer.

You will need:

leek - 1 stalk;
apple - 2 pcs.;
cabbage - 500 gr.;
carrots -1 pc.;
celery - 100 gr.;
basil - to taste;
tarragon - to taste;
melissa - to taste;
sour cream, mayonnaise or lemon juice for dressing.

How to cook:

Onion cut into thin slices.
Cut apple, cabbage and celery into squares.
Grate carrots.
Combine all ingredients in a bowl and add a small amount of dressing. Choose the seasoning of your choice. If you're on a diet, you can just drizzle lemon juice over the salad or have it without dressing, as vegetables and fruits provide juice.
Add greens to salad according to your taste.

calories:

Calories per 100 gr. product 66 kcal.

Soup

Tender and tasty cream soup with leeks

Cooking leek soup is a pleasure. The soup is spicy, tasty and improves appetite. Leek is mostly used in creamy soups, but you can add onion to any soup if you like. The soup is tender and hearty. Prepare cream soup in small portions, as after dressing it should be consumed immediately hot. If desired, add herbs and spices to the soup.

You will need:

leek - 1 pc.;
pearl barley - 1 glass;
butter - 1 tbsp;
flour - 1 tbsp;
egg - 1 pc.;
milk - ⅘ cup;
vegetable or meat broth - 1-2 liters.

How to cook:

In the finished broth, dip the leek, previously stewed in oil, and boiled pearl barley.
Stir the mixture and pass through a blender.
Bring the resulting mixture to a boil and season with a pre-prepared sauce of your choice.
For the white dressing: Fry the flour in a pan with a little oil. If there is a broth from a leek or broth, then add 1 tbsp to the flour. gain.
For egg and milk dressing: Separate the yolk from the protein. Add hot milk to the raw yolk and stir the mixture constantly. Bring the resulting mass to a thickening over low heat, but do not boil. After filling the soup with a white or egg mixture, you can not boil it.

calories:

Calories per 100 gr. product 60 kcal.

Chicken

Any leek recipe with chicken is very satisfying and tasty. Chicken cooked with onions is good for lunch or dinner. Leek, sautéed in oil, has a delicate and bright taste. The flavor of the chicken or onion won't be overpowered and these ingredients blend well. Rice is a great side dish for chicken.

For dinner, you can cook chicken with leeks

You will need:

chicken leg - 2 pcs.;
leek - 1 pc.;
gouda cheese - 100 gr.;
boiled water - 150 gr.;
cream - 200 gr.;
oil - 20 gr.;
salt - to taste;
dill - to taste;
ground pepper - to taste.

How to cook:

Wash the chicken legs, if necessary, remove the skin.
Fry almost until cooked on both sides, salt to taste.
Cut the white part of the leek diagonally, not thinner than 3 mm, otherwise it will lose its shape. Melt the butter in a saucepan and fry the onion on both sides, add the chicken legs to it.
Make a white sauce with boiled water and cream.
Salt and pepper the sauce, add half the finely chopped dill.
Pour the sauce over the chicken legs and close the saucepan loosely so that excess moisture can evaporate. The sauce should thicken.
After 15 minutes of stewing, add finely chopped cheese and hold the dish on low heat for 5 minutes.
Then add the rest of the dill to the finished dish and let the chicken and leek dish brew for another 5 minutes.

calories:

Calories per 100 gr. product 100 kcal.

Meat

Pork goes well with leeks. Cooking pork is not difficult. This dish is perfect for dinner for the whole family. Serve hot. Make a salad for garnish fresh vegetables or mashed potatoes.

You will need:

boneless pork - 500 gr.;
leek - 1 pc.;
cumin - to taste;
salt and black pepper - to taste.

How to cook:

Cut the pork into small pieces and fry until golden brown.
Rinse the onion, dry and cut into rings.
Saute the onion in a separate skillet until soft and browned.
Add the onion to the pork and sprinkle with cumin.
Salt and pepper the roast to taste.
Add 1 cup of boiled water to the roast and simmer for 30 minutes until tender.

calories:

Calories per 100 gr. product 253 kcal.

Fish

Baked fish with leek is suitable as a dietary and tasty dish for the whole family.

You will need:

sea tongue - 600 gr.;
sour cream - 250 gr.;
leek - 1 pc.;
eggs - 1 pc.;
vegetables for garnish - to taste;
salt - to taste.

How to cook:

Wash the sea tongue in cold water and cut into slices, leek into thin half rings.
Prepare the dressing mixture. Mix sour cream, onion, egg and salt.
Put the chopped fish in a baking dish.
Top with prepared mixture.
Cover the top with foil and place in the oven for 30-35 minutes at 180 degrees.
Vegetables for garnish - take tomatoes or cucumbers, cut into small pieces, salt and season with a drop of oil.
Get it a fish dish out of the oven and top with fresh vegetables.

calories:

Calories per 100 gr. product 105 kcal.

Pie

Note to all housewives, a delicious yeast dough pie with onion and egg. The time for preparing the ingredients and baking spend about 1 hour. Adults and children will love this cake.

You will need:

yeast dough - 0.5-1 kg;
leek - 1 pc.;
eggs - 7 pcs.;
vegetable oil - 1 tbsp;
nutmeg - to taste;
salt - to taste.

How to cook:

Wash the onion and cut into thin circles.
Fry the onion in a pan with vegetable oil.
Boil eggs and cut into small pieces.
Combine eggs and fried onions, salt and pepper to taste.
Roll out the dough and spread the onion and egg mixture on one half. Cover the filling with the other half of the dough.
Grease the pie with butter so that a crust forms during baking.
Bake the cake in the oven for 30-40 minutes at 180 degrees.

calories:

Calories per 100 gr. product 154 kcal.

Vegetable dish

Cooking a vegetable dish with leeks is very simple. If you do not have all the vegetables from the proposed list in your refrigerator, then cook a stew from those vegetables that you can find. Rhubarb gives the dish a sour taste, so if you do not like sourness, then add your favorite seasoning. Serve the vegetable stew hot with sour cream and cottage cheese. For one serving, approximately 1 tbsp. sour cream and 1 tbsp. cottage cheese. The taste of the dish is amazing.

You will need:

leek - 1-2 pcs.;
carrots - 2 pcs.;
Bulgarian pepper - 3 pcs.;
eggplant - 2 pcs.;
pumpkin - 500 gr.;
cabbage - 500 gr.;
tomatoes - 1-2 pcs.;
rhubarb - 1 pc.;
meat broth - 0.5-0.7 liters;
vegetable oil - for frying;
salt, pepper - to taste.

How to cook:

Wash the leek and chop finely.
Shred the cabbage, grate the carrots.
Cut eggplant, pumpkin and pepper into cubes.
First, add cabbage to the pan, then eggplant, pumpkin and pepper.
Simmer the vegetables over medium heat until they are slightly reduced in volume.
Then add tomatoes, rhubarb, and when the water boils a little, pour in the broth.
5 minutes before the end of cooking, add chopped leeks to the pan and mix well.
Give vegetable dish boil, salt and remove from heat.

calories:

Calories per 100 gr. product 44 kcal.

Fritters

Baking with leeks makes delicious pancakes

What to cook with leek to be tasty and unusual? Prepare savory pancakes. Due to the presence of spices and herbs in the recipe, pancakes are hearty and fragrant. Garlic sauce activates the appetite and gives an interesting taste. Eat the pancakes hot, generously pouring them with the prepared sauce.

You will need:

leek - 1-2 stalks;
shallots - 1 stalk;
flour - 100 gr.;
eggs - 1 pc.;
milk - 120 ml;
butter - 40 gr.;
chili pepper - ½ tsp;
parsley - 1 pc.;
coriander - 1 tsp;
zira - 1 tsp;
turmeric - ½ tsp;
salt - ½ tsp;
cinnamon - ½ tsp;
sugar - ½ tsp;
baking powder - ½ tbsp;
olive oil- for frying.

For sauce:

sour cream - 100 gr.;
yogurt - 100 gr.;
garlic - 2 cloves;
lemon juice - 2 tablespoons;
olive oil - 3 tablespoons;
salt - ½ tsp;
cilantro - to taste.

How to cook:

In a blender, combine all the ingredients for the preparation of the sauce and mix until a homogeneous mass is obtained.
Cut the leek into small half-rings and fry together with shallots in olive oil until golden brown.
After 15 minutes, when the onion is cooked, add chili, chopped herbs and all spices to it. First, crush all the spices in a mortar until a homogeneous consistency is obtained.
In a separate bowl, mix milk, flour, baking powder and melted butter. By consistency, you should get a batter. If the dough is too thick, then dilute with milk or water, if it is completely liquid, add flour.
Separately, beat the egg white and combine the vegetables, dough and protein together.
Fry the pancakes in vegetable oil, putting 2 tbsp into the pan. mixtures.
Once the crust is golden, flip the pancakes over to the other side.

calories:

Calories per 100 gr. product 235 kcal.

For more information on how to cook leeks, see the video:

What to remember

Leek is suitable for cooking almost any dish.
It is a versatile vegetable that has a delicate and savory flavor.
Dishes and recipes with leeks are not difficult to prepare.

Legend has it that during the attack of the Anglo-Saxons on Wales, the patron saint of this country, Saint David, with the help of leeks, ensured the victory of his wards. At that time, the armor and weapons of the warriors of the fighting sides did not differ from each other, and the battle took place on the onion field. It was then that the resourceful saint came up with the idea of attaching a leek stalk to the helmets of his fighters. The course of the battle was reversed, and the defenders of Wales managed to repulse the enemy invasion. So the leek became a hero.

Until now, on St. David's Day, the Welsh attach leek feathers to their clothes, and for lunch they serve soup from this representative of the onion family. A tribute to the vegetable is also paid during the celebration of the New Year: on the tables of the Scots there is always a leek in its own juice with the addition of herbs and oil. By the way, Emperor Nero was very fond of this dish: he was sure that it gives strength and a special sound to the voice.

There are much more vitamins in leek than in its onion brother. It is especially rich in vitamin C, so leeks are useful for people with weakened immune systems. It is curious that in dried form this plant does not lose its qualities. Leek has a unique ability to accumulate vitamin C during storage - in a year its amount increases by approximately 2-3 times.

In addition, this miracle bow contains such a rare substance as polyphenol. It increases the level of nitric oxide in the blood, which contributes to the expansion of blood vessels and reduce the workload on the heart. Leeks are also recommended for those who are on a diet. It is low in calories, but it satisfies hunger perfectly.

Leek can play both the main and secondary role in the dish. But in any case, his presence will be noticeable. The white and most tender part of the stem is used. Please note that the leek sits very deep in the ground, so you need to wash it especially carefully, ideally, soak it at all. Professional chefs cut the white part finely and change the water in the bowl until the sediment disappears at the bottom.

Leek is stewed with mushrooms and vegetables, added to pie fillings or stuffed dishes. And salads with this ingredient can be prepared every day and never repeat.

For 4 persons: leeks - 500 g, potatoes - 6 pcs., onions - 1 pcs., green onions - 50 g, chicken broth - 1 l, butter - 100 g, cream - 200 ml, salt, ground black pepper

Melt the butter in a saucepan, fry the finely chopped onion in it. Then add chopped leek, fry for another 5 minutes. Add peeled potatoes, cut into cubes, and pour in the broth. Bring to a boil, salt, pepper and simmer for half an hour. Beat the finished soup in a blender with cold cream until a soft puree. Cool, sprinkle with finely chopped green onions. Can be served with croutons.

Calorie per serving 451 kcal

Cooking time from 60 minutes

6 points

For 6 persons: leeks - 700 g, potatoes - 400 g, green peas - 500 g, green onions - a bunch, eggs - 4 pcs., pickled cucumbers - 3 pcs., mayonnaise

Wash the potatoes and boil in their skins. Hard boiled eggs. Cool, peel and chop finely. Wash the leek thoroughly, cut into rings, lightly grind it with your hands to make it softer, put in a deep bowl. Pour pickled cucumber brine, leave for half an hour. Grind cucumbers, chop green onions. In a bowl, mix potatoes, eggs, pickled leek, cucumbers, peas and green onions. Dress the salad with mayonnaise. You can lightly salt and decorate with canned corn.

Calorie per serving 187 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: leek - 125 g, cheese - 50 g, potatoes - 2 pcs., puff pastry - 300 g, carrots - 1 pc., eggs - 2 pcs., salt, ground black pepper

Cut the leek, wash and dip in boiling water. As soon as the onion becomes soft, transfer to ice water. Peel potatoes and carrots, boil and cut. Combine with onion, egg, grated cheese, salt and pepper. Roll out the dough to a thickness of 3 mm. Cut out circles. Spread the filling on each, fold in half and pinch the edges. Place on a baking sheet and brush with beaten egg. Bake for 15-20 minutes at 180°C. You can also add corn to the filling.

Calorie per serving 366 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: leek - 700 g, wheat flour - 250 g, butter - 125 g, eggs - 4 pcs., milk - 150 ml, sour cream 20% - 150 ml, cheese - 100 g, salt, ground black pepper

Grind flour, salt and cold butter into crumbs. Beat the egg, pour in ice water (30 ml). Knead the dough and refrigerate for an hour. Then roll out 1 cm thick. Put in round shape. Pierce the bottom of the cake with a fork. For sauce: break eggs (3 pcs.), add sour cream, milk. Mix. Salt and pepper. Finely chop the cheese and leeks, both white and green parts. Pour water into a saucepan and bring to a boil. Blanch the leek for a couple of minutes, put in a bowl. Put cheese on the cake, leeks on top. Then pour all the sauce to the very brim. Put to bake for 40 minutes in an oven preheated to 200 ° C.

Calorie per serving 450 kcal

Cooking time from 150 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: leeks - 4 stalks, chicken thighs - 6 pcs., dry white wine - 250 ml, sour cream - 120 g, butter - 30 g, olive oil, salt, ground black pepper

Salt thighs, pepper. Melt butter with olive oil. Fry the chicken (2-3 minutes on each side). Share. Cut the onion. Fry in the same pan, stirring until soft. Pour in the wine. Add thighs, simmer covered for 15 minutes. Turn over, cook another 15 minutes. Drizzle with sour cream.

Calorie per serving 546 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: leeks - 2 pcs., asparagus - 200 g, greens (any) - a bunch, lemon juice - 20 ml, cod - 500 g, butter - 60 g, cinnamon - a pinch, cloves - a pinch, nutmeg - a pinch, olive oil, salt, ground black pepper

Cut the leeks into rings. Heat olive oil in a frying pan, add leeks and fry for 2 minutes. Reduce the fire and simmer for 10 minutes. Take off. Cut the fish into medium pieces. Melt butter with cinnamon, cloves, pepper and nutmeg. Fry the cod until golden brown (7 minutes on each side). Salt, pepper. Peel the asparagus, season with salt and cook for 10 minutes. Combine the onion with chopped herbs, chopped asparagus, lemon juice. Serve with fish.

Calorie per serving 393 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 5 points

For 5 persons: leeks - 2 pcs., potatoes - 6 pcs., onions - 1 pc., chicken - 1 pc., tomatoes - 2 pcs., carrots - 1 pc., greens (any) - a bunch, vegetable oil, salt , ground black pepper

Cut the chicken, rinse, cut into pieces, pour water (2 l), salt and put on fire. Bring to a boil, reduce heat, after 10 minutes add diced potatoes and cover. Onion and cut the leeks, grate the carrots and fry everything in oil for 5-7 minutes. Put in the soup 15 minutes after the potatoes. Chop the tomatoes. Salt soup to taste, pepper. Chop greens. 5 minutes before readiness, throw tomatoes and greens into the pan. Let stand 5 minutes and pour into bowls. At the end, you can add bay leaf to the dish.

Calorie per serving 196 kcal

Cooking time from 70 minutes

Difficulty level on a 10-point scale 7 points

For 6 persons: leeks - 350 g, walnuts - 50 g, vegetable broth - 100 ml, eggs - 2 pcs., crackers - 18 pcs., yogurt - 2 tbsp. l., parsley - 2 sprigs, dill - 2 sprigs, olive oil, salt, ground black pepper

Cut the leek and fry in oil for 3 minutes. Pour in the broth, cook for 5 minutes, then drain it. Walnuts and beat the leek in a blender. Chop greens. Separate the yolks from the whites. Mix the yolks, herbs, salt, pepper and yogurt, pour into the onion mixture. Beat egg whites, pour in. Make balls and bake for 35 minutes at 180°C. Serve on crackers.

Calorie per serving 135 kcal

Cooking time from 55 minutes

Difficulty level on a 10-point scale 4 points

These qualities are highly valued by many peoples of the world. Europeans, in particular, use fresh leeks from early spring in various salads, appetizers, okroshkas. In general, it is considered the norm - the consumption of fresh herbs every day all year round.

Enterprising vegetable growers, of which there are many in our country, do just that, growing leeks at an unfavorable time on the windowsill in an apartment or in heated greenhouses. This allows you to provide your loved ones with fresh leek, which stimulates the appetite, improves digestion and promotes better absorption of nutrients.

Leek dishes can be prepared in different ways, for example, these.

GREEN ONION WITH CARROT

This delicious vitamin side dish for meat can even be served at the festive table: everyone likes it.

To prepare it, I usually take 5-6 bunches of leeks and 3 carrots, 75 g butter, 200 g of broth, 1 tbsp. a spoonful of sour cream, as well as salt, sugar and parsley - to taste.

I clean and wash the onions and carrots well, then, cut into pieces, sauté over low heat. At the same time, I add sugar, salt and mix everything. Then I fill it with broth and, having covered it with a lid, stew over low heat for 20-25 minutes.

When the liquid boils away, add sour cream and chopped parsley - the garnish is ready.

LEEKS AND DIFFERENT VEGETABLES SALAD

This is the easiest summer salad, which is prepared from those vegetables that are "at hand". Our family really likes it if this “hand” is generous, i.e. there are 2-3 cucumbers, so many

the same tomatoes, at least 1 sweet and spicy pepper each, and also at least a little dill or parsley, and, of course, 2 bunches of leeks.

Such a salad decorates any table, assembled for lunch or dinner.

He prepares quickly. I wash all the vegetables, and then I cut them into beautiful slices that are familiar to the family: leeks, cucumbers and tomatoes - into rings or half rings, and pepper, peeled from seeds, into strips.

I add all this beauty to taste and transfer it to a salad bowl, after which I season vegetable oil and sprinkle with chopped herbs.

ONION PASTE

I think that breakfast is one of the main “sings” of the whole day: with what mood you leave the house, in many respects things will turn out. That is why I try, by virtue of the family’s capabilities, to prepare something delicious for morning tea. Sometimes onion paste helps.

Mine, peel and grate 2 apples, then combine with chopped leek. Here I also add 2 finely chopped hard-boiled eggs, sour cream, salt and pepper to taste. I mix everything well.

Lubricate slices with butter rye bread, put onion paste on top and sprinkle with chopped herbs.

Satisfying and with love!

LEEK IN DANISH

You need to take 400 g of leek, 200 g of herring fillet, 150 mg of milk, 2 egg yolks, 100 g of butter and spices - to taste.

Cut the washed leek into small strips and lay in layers in an oiled (fat) pan with prepared herring fillet. The last layer should be leeks.

Pour milk over all this, add beaten egg yolks, sprinkle with pepper, put pieces of butter on top and bake for 20 minutes in the oven.

Serve with fried or boiled potatoes in their skins, after decorating the dish with herbs.

LEEK IN ITALIAN

To prepare a side dish for a rice dish, you need 400 g of leeks, 50 g of ham and 20 g of vegetable oil.

We start with the side dish. Cut the ham into cubes and fry in vegetable oil. We combine the ham with the leek, which we first stew under the lid over low heat, -

Sprinkle the finished dish with chopped parsley and serve as a side dish with boiled rice sprinkled with grated cheese and garnished with tomato rings.

LEEK, APPLE AND BEIJING CABBAGE SALAD

For him, it is better to take all the ingredients in an equal ratio, say, 300 g each.

Rinse the leek well and, after drying on a towel, cut into small pieces. After that, put in a bowl with chopped Chinese cabbage.

On a coarse grater, grate 2 peeled apples, from which the seeds are removed, and add to the prepared vegetables. Salt, pepper to taste and mix well.

Dress the salad with sour cream or vegetable oil. It is also good as a side dish for meat or fish.

Leek is not very popular in our latitudes, while in Europe it is very loved and appreciated. This vegetable can be cooked in all sorts of ways: steamed, fried, baked, used in first courses and as a filling for pies. In addition, leeks are inexpensive and completely does not harm the figure. Restaurant chefs unanimously call it the king of onion soups: leek really has a very mild aroma and delicate taste. It is a hundred times more tender than onion and will never make anyone cry.

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Finding a leek in a supermarket or on the market is not difficult: it is present almost everywhere. But choosing a good one is not at all easy: stems should be very elastic, with snow-white, still moist rhizomes and bright dark green leaves. It is better to choose thinner onions (try to buy stems less than 4 cm thick) and approximately the same size, so it is more convenient to cook them. The exception is if you are making a salad: this is much easier. By the way, green salads with leeks - fresh, crispy, juicy - are excellent, they are even the coldest in winter they bring the smell of approaching spring. For this "spring" salad, cut the onion into rings, tear into pieces the leaves of lettuce, iceberg or other green varieties of your choice, season with vegetable oil with all kinds of fresh herbs and white balsamic vinegar or lemon juice. An even better dressing for this salad is sour cream, cream, or unsweetened yogurt. Then the taste is more tender. For salad dressing, you can use not only raw onions.

In general, the leek loses its charm somewhat if it is boiled in water. That's why best for steaming: hold the stems in a water bath for five to seven minutes. It also tastes delicious if lightly fried in olive oil and added to meat, poultry or fish dishes. A great option for breakfast is scrambled eggs on an onion "cushion". It looks especially impressive if you take only green leaves, without white stems, and add a little turmeric to the omelet - for a rich yellow color. Believe me, such a sunny omelette on a green “cushion” is incredibly uplifting in the morning!

And here, if you like, is the classic French recipe for "poor man's asparagus," as the leek is called in this country. Just bake it in the oven and sprinkle with grated spicy cheese and breadcrumbs.

Store leeks in the vegetable compartment of the refrigerator for no more than five days. And boiled already on the second day after cooking becomes harmful. But how useful it is fresh! This versatile vegetable is very rich in vitamins B and C, it contains a lot of iron, calcium and phosphorus, as well as some essential oils that improve blood circulation and heart function.

Quite in vain, many use the white part of the stem - it is the most tender and delicate. Green leaves not only look appetizing, but also rich in carotene. The great advantage of leek is that it grows all year round, so it is always available fresh, "from the garden", regardless of the season. But since the leek grows in the ground, it must be washed thoroughly. Best to soak.

Leek salad with shrimps

David Japy

For 4 persons:

8 small stalks of leeks;
8 large shrimp;
1 avocado;
2 lemons;
2 green apples;
1 st. l. olive oil;
a pinch of coriander;
peppercorns;
2 drops of tabasco;
6 small onions;
a few sprigs of dill.

Prepare the marinade: In a bowl, mix the juice of one lemon, ground coriander and pepper. Rinse the stems of the leek, cut off the roots and remove the top leaves. Cut into pieces 2 cm long. Heat water in a saucepan, bring to a boil, salt, dip the onion pieces into it. Simmer for about 3-4 minutes to keep the onion stalks crispy. Remove from heat and immediately plunge into cold water. Peel the shrimp, fill them with marinade and insist in the refrigerator for 20 minutes. Cut the avocado into thin slices, pour over the juice of half a lemon. Peel the apple, chop, pour the juice of the second half of the lemon. Pour 3 tbsp into a bowl. l. olive oil, tabasco sauce, applesauce, salt, pepper. Heat up a frying pan, pour oil into it, fry the shrimp for strong fire about 5 min. Divide the leek, shrimp, avocado and green apple pulp onto serving plates and pour over the sauce. Sprinkle with finely chopped onion or chives and chopped dill. Serve immediately.

Crispy onion sticks

David Japy

For 6 persons:

10 pieces. leek;
10 thinly sliced prosciutto
50 g parmesan cheese;
olive oil, pepper.

For sauce:

3 art. l. olive oil;
1 st. l vinegar, 0.5 tsp. mustard;
1 chopped shallot;
a couple of sprigs of parsley, salt.

Peel the onion, remove the roots and top, rinse thoroughly in cold water. Steam for 10 minutes. Cool immediately in a deep dish with cold water. Cut Parmesan cheese into thin slices. Wrap each onion in a slice of prosciutto, brush with a little olive oil, top with parmesan slices, sprinkle with ground pepper. Prepare salad dressing: finely chop parsley and shallots, add salt, mustard, vinegar and oil. Mix thoroughly. Editor's Note: The olive oil will give the ham a tender, translucent finish.