How to use leeks?

Leek is not as popular in our kitchen as its relative, onions. It's a pity! It was served at the table of the rich in ancient Egypt, Greece and Rome. This vegetable was considered more refined in taste than onions and garlic. In addition, he was famous for his useful qualities.

In our time, we somehow bypass this king-vegetable, underestimate its properties. We rarely see it on store shelves, and vegetable growers practically do not supply it to food markets. And the reason here is that we know little about this plant and do not know how to cook it. Therefore, let's see what this vegetable is useful for and what are the ways to use it in cooking.

Leek is an annual herbaceous plant native to the Mediterranean. Now they have learned to grow it everywhere, because it can adapt to any climate.

The green leaves of the onion are wide, flat, hard, as if covered with wax. The taste of the white part is sweet and spicy.

Leek contains 90% water, but it is a real pantry of vitamins and minerals that are important for a person for productive life. Its energy value is 33 kcal per 100 grams.

Beneficial features:

• rich in calcium, sodium, iron, sulfur, phosphorus, potassium, magnesium;
• contains folic, nicotinic and ascorbic acids, essential oils;
• rich in vitamins of groups B, H, PP, C, A, E.

Please note that during the storage period, the amount of vitamin C in onions only increases. The vegetable is successfully used in cosmetology and medicine. Carotene supports vision and improves hair condition.Essential oils boost immunity and maintain skin tone. The low calorie content of the plant explains its presence in many diet recipes.

With all the positive properties of leeks, it can also be hazardous to health: a large consumption of onions increases the acidity in the stomach and blood pressure, so it should not be eaten by those who suffer from gastrointestinal diseases and hypertension. If onions are abused while breastfeeding, the milk has a peculiar aftertaste, which can lead to the baby refusing to eat. Leek can cause an allergic reaction similar to hives.

Leek is a versatile product. As soon as it is not consumed, both fresh and boiled, it is frozen, salted, marinated, dried. From it prepare both independent dishes, and seasonings or additives to vegetable preparations.

It is necessary to use onions for food correctly: only the white part of the onion and the lower young leaves are suitable. Cooks most often throw away tough green leaves. But economical housewives have found use for this part of the vegetable. They tie the green leaves in a bunch and boil them in a soup, and when they are done they take them out like a bay leaf. There is another way to use green leaves for soups. They need to be thinly cut and added to the soup immediately at the beginning of cooking.

Many amazingly delicious dishes are prepared from leeks. Let's look at some recipes.

Fresh onion (1 pc.) We wash, cut into rings, salt and knead. We do it carefully. Boiled eggs (3 pcs.) Cut into small pieces. Mix everything and add white yogurt or sour cream. Sprinkle fresh dill on top, and you can eat.

We take all the ingredients in equal proportions, for example, 400 g each. Wash the leek, dry it on a towel, cut into rings. Add it to the chopped Chinese cabbage in a cup. On a coarse grater, we rub apples, previously peeled and without seeds, and combine with prepared vegetables. Salt, pepper and mix. Dress the salad with vegetable oil or sour cream. It can be used as a side dish for fish or meat dishes.

Very easy to prepare. White leek stalk (1 pc.) Cut into thin circles. Coarsely rub the black radish (1 pc.). Boiled eggs (2 pcs.) Grind. Mix everything and add pickled corn (contents of one jar). We fill the finished salad with white yogurt or a mixture of thick sour cream and mustard, mayonnaise.

Onion (1 pc.) And leek (1 pc.) Cut into half rings. Potatoes (450 g) and strips of bacon (4 pcs.) - cubed. In a pan in vegetable or butter (1.5 tablespoons), fry the bacon, add the onion and fry for another 5 minutes. After reducing the heat, put the potatoes in the pan and pour the meat broth (1.2 l). Bring everything to a boil and cook for another 20 minutes. Add salt and ground black pepper. In bowls with soup put chopped fresh herbs and 1 tbsp. l. sour cream.

Dough: kefir - 1 cup, eggs - 3 pcs., mayonnaise - 200 g, flour -1.5 cups, salt, sugar and baking powder. Knead the dough from all the ingredients.

Then we begin to prepare the filling for the pie. To do this, chop the onion stalks (2 pcs.) into rings, salt and fry in vegetable oil. Cheese (150 - 200 g) three finely on a grater. Mix onions with cheese.

Turn on the oven to 180 degrees and start cooking the cake. We divide the dough into two halves. Lubricate the form with butter and pour the first part of the dough into it, then add the onion filling and fill everything with the rest of the dough. Bake the cake for twenty-five to thirty minutes.

We cut the stem of the leek (2 pcs.) into half rings and simmer in a frying pan under the lid in vegetable oil. Remove from heat after 10 minutes and leave to cool. Peel potatoes, boil and mash. Grate brynza. We mix everything, adding two eggs, ground pepper, chopped herbs and salt. From the dough we form flat small cutlets, roll them in flour or breadcrumbs and fry in vegetable oil. We serve pancakes with sour cream to the table.

Cut the chicken fillet (400 g) into pieces. Chop the leeks into rings and fry in a pan in vegetable oil. Add chicken pieces, fry, stirring occasionally. When the chicken is ready, pour the dressing, which consists of soy sauce (4 tablespoons) and honey (1 teaspoon). Simmer on low heat for two minutes. The chicken is served hot.

Carrots ( 6 - 7 pieces) chop into strips, leeks ( 1 - 2 pieces) - in circles and pass them in vegetable oil for 5 minutes. Then, reducing the heat, add white wine (3 - 4 tablespoons) and simmer for 10 minutes. Salt. This dish can be used as a salad or as a side dish for meat or fish.

You need 500 g of onions, 250 g of tomatoes, 1 teaspoon of flour, 0.5 cups of sour milk, 3 tbsp. tablespoons of vegetable oil, sugar, salt, pepper.

Cut the leek, fry in oil, add peeled and chopped tomatoes. Fry and add, stirring constantly, flour, and then milk, sugar, pepper. Salt and bring to a boil.

Fillet of any fish (300 g) cut into cubes. Onion (3 pcs.) Chop rings, fry in butter. Cooking 5 minutes. Add the fish to the onion, mix and, covered with a lid, simmer until tender. Five minutes before the end of cooking, reduce the heat, add cream (200 ml), salt and ground pepper.

Leek is especially famous in folk medicine. It has the most beneficial effect on the human body when fresh.

Regular use of it in various dishes is also beneficial because it:

• improves metabolic processes;
• stabilizes the work of the gastrointestinal tract;
• strengthens the nerves;
• invigorates, improves memory;
• contributes to the preservation of vision;
• improves immunity;
• prevents the aging process;
• strengthens the heart;
• has an antimicrobial effect;
• helps to remove fluid from the body.

We offer several simple folk recipes.

• If boils are tortured or bitten by a wasp, chop the white part of the onion and apply the gruel to the wound. Cover with foil and tie with a bandage for several hours. Onion draws out pus, removes swelling.
• A sore throat can be cured in two or three days by gargling with leek juice several times a day.
• Inflammation of the lungs is useful inhalation. Onions should be grated and breathed in pairs.

We offer some tips which will reveal the secrets of cooking and storing leeks.

• The most delicious onion is young, so buy stems about 4 cm thick.
• In the refrigerator for storage, it is placed unwashed in a plastic bag.If the onion is wet, then you must first dry it by laying it on a paper towel. In this form, the vegetable can be stored for about a week.
• If you need to boil the onion, then cut it first, and then boil it in salted water for at least 5 minutes. To prepare mashed onion, boil it for 10 - 15 minutes.
• Since the middle of the stem is hard, cooks recommend cutting it out.
• When frying with other vegetables, focus not on the ruddy color of the onion, but on its structure. Ready leeks are always soft.
• Beat the onion stalk with the side surface of the knife, then the rings will easily separate from each other when cutting.
• To reduce cooking time, use pre-sliced ​​and refrigerated leeks. You do not need to defrost, immediately enter it into the dish that is being prepared on the stove.

For how to cook a delicious leek dish, see the following video.