Leeks are an extremely versatile vegetable, with a less pungent taste than onions, and they’re perfect for a low-calorie diet since they’re rich in water and mineral salts such as magnesium, iron, calcium and potassium. In the kitchen, they are ideal for delicate sauces, but they are also excellent cooked as a side dish. Especially in the oven. You will have a tasty dish in a very short time with very little effort.
But first, blanch
Before baking leeks in the oven (and after cleaning them), you’ll want to whiten them: Immerse the leeks for a few seconds in boiling water; wait for the water to resume boiling, and then drain. This they will make the leeks softer and easier to cook – plus it will keep their color intact as they bake. After blanching them, cut them lengthwise with a very sharp knife, and place them in an oven dish that you’ve previously buttered and sprinkled with breadcrumbs. Arrange the leeks next to each other without overlapping. On their own or with extra ingredients (as desired) Leeks have an extremely delicate taste, so they can be combined with cheeses with a more or less intense flavor, such as gorgonzola or brie, or you can add minced meat or fish (especially salmon) to make a more substantial dish. Mix with potatoes or other vegetables, or more simply, sprinkle the leeks with parmesan cheese, breadcrumbs and a little butter. Or simply add some béchamel sauce to the leeks.
On their own or with extra ingredients (as desired)
Leeks have an extremely delicate taste, so they can be combined with cheeses with a more or less intense flavor, such as gorgonzola or brie, or you can add minced meat or fish (especially salmon) to make a more substantial dish. Mix with potatoes or other vegetables, or more simply, sprinkle the leeks with parmesan cheese, breadcrumbs and a little butter. Or simply add some béchamel sauce to the leeks.
Leeks with cheese
If you want to add cheese, garnish each leek with small pieces of gorgonzola, brie or camembert. Then sprinkle them with parmesan and finish with a little butter. For a smoother taste, make a béchamel sauce and dress them with the sauce: This is a deliciously delicate side dish to accompany lemon escalope or baked fish fillets. Bake in a ventilated oven at 350°F for 20 minutes.
Fish or meat, for every palate.
A unique, complete and balanced dish, where meat or fish proteins are accompanied by vitamins, fiber and mineral salts from the veggies. You can add sautéed minced beef or veal to the leeks; just brown the meat in a drizzle of olive oil and fresh herbs, such as sage or rosemary. Or use salmon, sautéed for just a moment in extra-virgin olive oil for flavor. In this case, a few tablespoons of béchamel sauce can enrich the dish with even more flavor. Bake the leeks at 350°F in a ventilated oven for 20-25 minutes. Serve hot.
