February 20, 2015
by Jason Ford
Ford on Food
Leeks are a vegetable that belongs to the same family as onions.
It is widely assumed they’re descendant of the wild onions that grow all over the European countryside.
Leeks have a long, cylinder shaped stalk of tightly packed leaf layers.
They vary in both length and thickness depending on the age of the plant.
The immature leek is sold as “Baby leek” and is often pencil-thin, while the mature plant can be as thick as a broom handle.
They’re white at the base where they have been covered in soil during growth, and the top of the plant is dark green where exposed to light.
The sunlight stimulates photosynthesis which produces chlorophyll in the top leaves. This results in a dark green, earthy flavored chemical which I personally think smells like old lawn clippings.
For this reason, it’s usually the unexposed white base that has culinary use, whereas the top dark green section is often discarded.
Leek has a sweet, mild flavour compared to regular onions. They are a great choice when seeking a more restrained flavour profile, such as soups.
Leeks are in abundance from autumn through to winter.
They can be sautéed, stir-fried, steamed, braised and basically utilised in the same way as onions.
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Leek And Pumpkin Risotto
Ingredients:
- 3 tbsp olive oil
- 400g Arborio rice
- 1 small leek, finely sliced
- 200g pumpkin, finely diced
- 1/2 cup white wine
- 1.5 litres vegetable or chicken stock
- 5 tbsp grated parmesan
- salt and pepper
- fresh basil, torn
Method:
- Heat olive oil in a large saucepan
- Fry leeks for approx 5 minutes until tender
- Add the pumpkin and cook gently for approx 5 minutes
- Add the rice and stir to coat, then deglaze with wine
- Add the stock gradually, stirring for about 20 minutes until grains are swollen and al dente
- Take off the heat and stir in the parmesans cheese and season to taste
- Garnish with grated parmesan, olive oil, milled black pepper and basil
