Leek: Spicy recipes for casseroles and soups

Leeks – so much more than soup greens!

Many only know leeks from the bundle of soup greens. It's a shame, because leeks can do a lot more! Whether soup or casserole, quiche or stew: With its onion-like, spicy taste, leek, also known as leek (from Allium porrum) and winter leek, spices up many dishes.

Versatile, aromatic and healthy: leeks were already valued in ancient times. Only later did the former favorite dish of Emperor Nero become the "poor man's asparagus". The reason: Unlike asparagus, the vegetables are available cheaply all year round.

For casseroles, quiches, salads and sauces, the root and the light part of the leek are particularly suitable. The green leaves are also edible: they have a strong taste and go well with other vegetables in soups and stews.

Leek vegetables are a delicious accompaniment to meat and fish and can be prepared quickly: To do this, gently steam the leek in a pan with a little butter – this tickles out a mild sweetness. Those who love it classic can cook leeks in vegetable broth and serve the leek vegetables with a thickened light sauce.

Cook with leeks all year round

Since leeks are harvested all year round, they can always be bought locally – a real plus for anyone who uses local ingredients when cooking. In its high season in autumn, leek tastes particularly spicy. Whether meat, fish or vegetarian dishes – there is hardly anything in the hearty kitchen that is not made even better by leeks. The monkfish on fennel and leek proves it.

A real autumn classic – and also vegetarian – is our leek and potato soup. When it's cold and uncomfortable outside, leek soup is a must. But try the leek gratin, for example in our saithe and leek casserole. Cheese is always a good accompaniment to vegetables, as our minced meat and cheese soup with leek proves, which not only shines at parties. Or get to know the dream team of leek and bacon in our pasta frittata. You just can't go wrong with that.

The same goes for the pair of leeks and tomatoes. Add a little garlic and onion – and you have a sauce for your noodles that is so delicious that nobody can resist it. We also love it in quiche, as a companion to potatoes, to asparagus – and in our series of photos you are sure to find a suitable recipe to bring leeks to your table more often.

Low in calories and healthy: Leek impresses with its inner values

Serving leeks is serving healthy ingredients: Leek is rich in iron, potassium, vitamin C and vitamin K and contains essential oils that aid digestion. And that's not all: it is even said to have healing properties. It should promote purification and stimulate kidney activity and thus counteract kidney stones. Leeks also have a reputation for speeding up the flow of bile and curing bronchial diseases. With only 25 calories per 100 grams, leeks are also low in calories – a healthy vegetable classic that should become an integral part of your healthy diet!

You can recognize fresh leeks by their hard green leaves and white roots. Leek stays fresh for several weeks in the refrigerator and can also be frozen. The possible uses in the kitchen are then almost unlimited. Whether as a highlight of a dish, aromatic side dish or as a subtle spice, whether raw, cooked, gratinated or seared – leeks always taste good. Incidentally, it unfolds its health benefits best if it is only heated briefly and only comes into contact with a little water. Steaming is the ideal way to prepare the leek.

Prepare the leek yourself

Leek is often sandy, especially at the roots, so you should wash it thoroughly before preparing it. The best way to cut the leek is with a sharp knife – in addition to the classic rings, strips are also a nice idea, for example for Asian wok dishes. Acquired a taste? Then browse through our recipes!

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