quiche??? braised leeks?
hmmm... yes maybe a quiche! how do you braise them??
Yes, caramelised leeks...yum! Just cut off the really green bits and use them in your potato soup. With the more delicate white and pale green part; cut in half lengthways and wash very gently but thoroughly to get out all grit (wash towards cut end) and cut in half again crosswise, to give 3" pieces. Then throw a large knob of butter (or two) into an oven proof skillet and cook on a lowish heat for about 10 minutes until starting to colour, sprinkle over a little salt and pepper and a little water (a tablespoon per leek). Cover the pan with a lid or foil and braise in a low oven (140C) for at least an hour - two is better.By the way - I got my cocoabutter from www.detoxyourworld.com but I think they might be a UK company. Just search on google and you'll get lots of suppliers come up.x x x
Oh, just realised, you may be butter free too (I'm ok with butter hooray!) Use a buttery flavour margerine or colour in oil and use some stock to braise them in?x x x
that sounds fantastic! thanks naomi!
quiche is a good idea. and anything braised is tasty. my new jamie oliver cookbook has some leek recipes that look good, but i have never tried them. actually, i'm not sure if i have ever used leeks in cooking.