#Leeks

[salmonbyte]

leek with garlic (digital media, 2023)

[daily-deliciousness]

One pan creamy chicken leg quarters with bacon and leeks

[fattributes]

Tomato and White Bean Soup

[allium-girl]

This roasted leek & blood orange salad is a winter dream. Buttery roasted leeks, juicy blood oranges, creamy burrata cheese, crisp radishes, roasted hazelnuts, and fresh herbs. It’s bright and refreshing, with lots of richness from the burrata.

[najia-cooks]

[ID: Two photos of a saucy dish in a bright blue serving vessel with offset lid. End ID]

Blueberry-leek tajine

A typical Moroccan spice profile and cooking method with an unusual flavor combination. Slow steam cooking brings a hint of sweetness out of the mild, earthy leeks and rutabaga; blueberries cook down to a deep, jammy tartness; fennel and mint add sharpness and complexity. The result is a surprising, well-balanced dish that pairs well with a crusty Moroccan bread, or may be served as a side with seitan lamb chops.

Recipe under the cut!

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Ingredients:

Serves 2-3.

3 leeks

1/2 rutabaga, halved and cut into wedges

1 red onion, cubed

4 cloves garlic, chopped

1/2" chunk ginger, peeled and minced

1 tsp table salt

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp ground turmeric

1/4 tsp ground fennel

1/4 tsp ground allspice

1/4 tsp ground paprika

3/4 cup blueberries

2 sprigs fresh mint, roughly chopped or torn

1/4 cup (60mL) good olive oil

Instructions:

1. Prepare leeks by chopping off the root end and the tough dark green upper leaves; reserve the latter for a saute or to boil for stock. Cut the remaining white and light green portion of the leek in half lengthwise, and in half or thirds widthwise. Soak in cool water while you prepare the rest of the vegetables to remove dirt.

2. Halve a rutabaga lengthwise (through the root) and reserve half for another use. Halve the remaining half again widthwise and peel, then cut into large wedges. Cube the onion and chop the garlic.

3. Add onion, garlic, and a large pinch of salt to the bottom of a tajine, Dutch oven, slow cooker, or heavy-bottomed pot. Arrange rutabaga and leeks on top of the aromatics.

4. Sprinkle salt and spices over the rutabaga and leeks. Drizzle olive oil over top. Slowly add about 1/2 cup (120mL) water over top (so as not to rinse off all the spices).

5. Heat pot on medium low, or as necessary to maintain the water at a very low boil. Cover and let cook without stirring until the leeks and rutabaga are almost finished cooking, 1-2 hours. Occasionally use a spoon to pour broth from the bottom of the pot over the vegetables.

6. Add blueberries and mint, and, if necessary, a little bit of water. Cover and continue to cook until blueberries, rutabaga, and leeks are very tender. Taste and adjust salt.

[dozydawn]

[morethansalad]

Roasted Leek and Cauliflower Pasta (Vegan)

[thunderstruck9]

Patrick Caulfield (British, 1936-2005), Still Life, Autumn Fashion, 1978. Acrylic on canvas, 61 x 76.2 cm. Walker Art Gallery, Liverpool

[freshtendril]

Roots

To see the earthy vegetables cleaned of soil and laid out ready for storage every fall brings such a joy for me. The work of a successful summer garden and harvest at the end of the season gives proof of a future that provides for winter health and happiness.

Gardening and the food it provides is medicine.

[basicallyanotherwitchesthing]

Sybil Leek - The Jackdaw And The Witch - Prentice-Hall - 1966 (illustrations by Barbara Efting)

[lowspoonsfood]

Leek and Potato Soup

This is one of my favourite soups, and its very easy for me, though YMMV in terms of spoons. You’re chopping three types of veg and then boiling them together in a pot.

You will need:

6 medium potatoes

2 leeks

Half an Onion

A little butter

800ml Chicken or Vegetable stock

Stick/hand blender

Method:

1. Dice your leeks, onion, and potatoes. The potatoes don’t need to be peeled as long as they’re clean.

2. Put your diced leeks and onion in your pot with your butter. Cook for a few minutes to soften them a little bit.

3. Add the potatoes to the pot along with the stock.

4. Simmer for 10 minutes or so, or until the potatoes are soft.

5. You can serve it just like this, but my household prefers to blend the mixture till it’s mostly smooth with still a few chunks. The starch in the potatoes makes it all very creamy and lovely.

[fattributes]

French Style Braised Oxtails

[allium-girl]

This fennel and leek soup also features apples, walnuts, and turmeric — easy to make, delicious, and golden in colour, too! The walnuts are blended directly into the soup to help give it a super creamy texture.

[themightyfoo]

What a difference a month makes! You can grow quite a bit of food in a converted sunny hellstrip.

Before: June 3rd 2023 After: July 7th 2023

[fieriframes]

[THAT'S THE KICKER RIGHT THERE. I WOULD HAVE DEFAULTED TO A RED ONION, BECAUSE A SHADOW OF A REFLECTION OF AN IMAGE OF AN ILLUSION, AND I DON'T THINK ABOUT LEEKS OFTEN ENOUGH, BUT I THINK THE LEEK IS THE WINNER.]