It’s St David’s day so what better day to salute the glorious Leek? Often seen as a supporting role vegetable, it really does stand up on it’s own as a delicious velvety feast.
To serve on it’s own, butter plays an essential role, I add a little oil to a generous knob of butter so it doesn’t burn, then when it is foaming in the pan, lay rounds of leeks in a single layer and heat gently for 5 minutes until well coloured. Then carefully turn the rounds to cook the other side to the same level. Silky buttery leeks go really well with a roast dinner, and particularly well with pork dishes.
Of course you can use it as a replacement for or addition to onion in many dishes. Part of the same allium family but with a more subtle flavour, it tends to melt into sauces giving a richness. Chop the leek finely and fry as you would an onion at the start of the process. Be careful not to overcook in this case – you don’t want to colour the leek if being part of a sauce/ soup as it will add a bitter note.
Nutrition wise, replacing onion with leek is a winning move, as it contains far more iron, vitamin k, manganese and a little more fibre. We’re not saying it’s a superfood, but it’s pretty…. super!