Not only the Welsh national symbol but also a great antioxidant vegetable rich in vitamin C, iron and a good source of dietary fibre. Coming from the same family as onions and garlic these tasty greens also promote the functions of the blood and heart. It’s never too late to start looking after your heart so try some leeks this week as part of your healthy eating efforts.
Leeks are so versatile and can be used in many dishes. They are commonly used in a mirepoix (a French classic) as the basis for stocks, soups and stew but can also hold their own in dishes such as chicken & leek hotpot or chicken and leek pie. Try following the links to these recipes
Or follow the recipe below for one of my favourite Turkish style side dishes
600g/1lb 5oz baby leeks, washed and trimmed
2 free-range egg yolks
1 1/2 lemons, juice only
1 tsp sugar Salt
1. Boil the leeks in salted water until tender, then drain reserving 250ml/9fl oz of the cooking water. Pour this cooking water back into the pan and bring to the boil.
2. In a small bowl, beat the egg yolk and lemon juice with the sugar. Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly. Be careful not to let it boil or it will curdle. Add a little salt, if necessary, to taste.
3. Serve the leeks hot or cold with the sauce poured over.
Serves: 4-6 Preparation: 30 mins Cooking Time: 10 mins