L is for Leek
Leeks are a member of the onion family. They look like a large scallion, but they have a mild, sweeter taste. Try leeks anywhere you would use an onion! Slice them and add to salads, cook them and add to mashed potatoes, beans, soups, and stews. You can even trim, cut them in half, and roast them for a delicious and nutritious side dish. Leeks are a great source of vitamin A and K for bone and heart health, and folate to help prevent birth defects.
You can buy leeks fresh in the grocery store most of the year. They’re in season in the winter, because they grow best in cooler temperatures. It’s best to buy smaller leeks, because they will have a better taste.
To prepare your leeks, cut off the bottom root and the dark green leaves on top. This leaves you with a white and light greenish-yellow area, called the bulb. You can cut the whole bulb in half and roast, or you can slice it into small pieces and use in just about any dish you’d like. Leeks grow in the ground and they can be dirty or sandy, so make sure you clean them well. Once you’ve cut the leek, put it in a bowl of water and swish around a bit. Little ones can help with this fun part of cleaning leeks! This allows the dirt to sink to the bottom. Pull out and strain the leek, and you’re ready to cook or top a salad!
Try this easy roasted vegetable side dish with your favorite chicken or pork recipe for a cold-weather treat!
Roasted Leeks and Carrots (serves 6) recipe adapted from goodtoknow.co.uk
Ingredients:
- 6 carrots
- 3 leeks
- 1 tablespoon unsalted butter or olive oil to drizzle
- 1/4 cup chicken or vegetable stock/broth
- 2 tablespoons lemon juice
- 1 tbsp honey
- 4 sprigs fresh thyme or 2 teaspoons dried thyme
- Salt and pepper, to season
Directions:
- Preheat the oven to 350°F. Peel the carrots and trim and clean the leeks. Cut into big chunks and place in a large baking tray.
- Cut the butter into small pieces and scatter over the vegetables, or drizzle olive oil.
- Add the stock and lemon juice, honey and thyme. Season with salt and black pepper, then stir well to combine.
- Roast for 40 mins, stirring occasionally, until the vegetables are tender and charred around the edges.
- Serve with your favorite protein for a complete, balanced meal!
Braised Chicken with Honey-Lemon Leeks (serves 4) recipe adapted from Cooking Light
Ingredients:
- 4 teaspoons olive oil, divided
- 8 bone-in, skinless chicken thighs (about 2 pounds)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4 cups thinly sliced leeks (about 3 large)
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons chopped fresh parsley or chives (optional)
Directions:
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey. Return chicken to pan. Mound leeks on top of chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired