Leeks, simple and tasty recipes

Chicken salad

Have to take:

• 2 chicken breasts;
• cauliflower (half a head);
• leek (white part);
• 1 carrot;
• celery root;
• 1 bell pepper;
• 50 g sour cream;
• 100 ml natural yogurt;
• 1 lemon;
• parsley, dill;
• a little salt and pepper.

Cooking method:

• Place cauliflower inflorescences in boiling water for a quarter of an hour, drain in a colander;
• bake chicken breast, cut into cubes;
• cut leeks, celery, carrots, peppers into strips;
• Blanch celery and onion in boiling water for five minutes, drain in a colander;
• mix sour cream, lemon juice, yogurt, spices and chopped herbs;
• Combine all components, pour over dressing.

Leek is a unique vegetable that contains many useful components that support the normal functioning of all organs and systems. In addition, it has one amazing feature. As it is stored, its vitamin C content only increases. Therefore, it is very useful to eat leek salads, the recipes for which are described above, in autumn and winter.

Recipe from Rachael Ray, host of the TV cooking show 30 Minute Meals, celebrity chef, businesswoman, and food writer. Rachel promotes a "quick and easy" style of cooking and teaches simple dishes that only take 30 minutes or less to prepare. She uses herbs, garlic and chicken seasoning in her recipes to add more flavor to her dishes. This recipe calls for chicken breast fried with onions, accompanied by rice with lemon zest and herbs and a salad with beans, zucchini and bell pepper.

Time: 45 min. Difficulty: easyServings: 4

The recipes use measuring containers with a volume of: 1 cup (tbsp.) - 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Preparation

The crab salad with leeks can be called successful in all respects - light, tender, fresh, with spicy notes and very easy to prepare. This dish is ideal for a feast.

1. Hard-boil the eggs in advance, cool under running water, and then grind the whites and yolks separately. By the way, for leek salad with eggs, you can use quail eggs instead of chicken eggs; you will need twice as many of them.
2. Thaw crab sticks and cut into small cubes.
3. Chop the leek into thin rings.
4. Grind the cucumbers on a coarse grater or cut into small cubes.
5. Grate the cheese on a medium or coarse grater.

Rules of use

How to store?

There are various ways to preserve vegetables for the winter in cellars, in boxes with sand, etc. But we will only tell you how to store leeks at home, that is, in an ordinary city apartment.

1. Just put it in the refrigerator. Leeks are a long lasting vegetable. If the bunch is clean and dry, then in a plastic container or paper bag it retains its freshness on the refrigerator shelf for 2 weeks. Instead of bags and containers, you can use regular cling film to wrap the feathers tightly.
2. In the refrigerator in ventilated bags. This method allows you to preserve leeks for the winter. The onions are washed and dried thoroughly. Then they are cut into small pieces and placed in special plastic bags with ventilation. Keep it in the refrigerator on the coldest shelf.
3. Freezing. The onion must be washed and dried. Cut into small pieces and place in a single layer on a tray or in a bag. Place in the freezer for 1-2 hours. Then take it out, pour it into more compact storage systems in several layers and put it back in the freezer. Frozen vegetables are suitable for preparing any dishes except salads.
4. Drying. This method makes it possible to preserve leeks for the winter right at home in the form of a seasoning. Comfortable. But an electric dryer is required. Clean and dry stems are cut into small pieces and dried at 50 degrees for 20-30 minutes.

Examples of cooking recipes

Salads

The simplest and most obvious way to use leeks in the menu is to prepare salads, of which there can be a huge variety. Here are just a few examples.

Salad with egg. Everything is very simple. Boiled eggs, sweet bell pepper, cucumber. Sour cream dressing.

With lightly salted salmon. You will need the onion itself, small cherry tomatoes, lightly salted fish, olive oil, green salad leaves.

Here is another original fruit and vegetable salad.

Soups

This vegetable is often used in the preparation of various national soups.

English soup. With chicken and cheese. Thick, rich and satisfying.

Finnish soup. This version of the national dish is fish. You will need fresh red fish (salmon can be replaced with pink salmon), cream, and potatoes. No exotic ingredients.

No chicken or fish? No problem. You can also make pureed vegetable soup from leeks.

Fillings

Leeks are often used in food as a filling for pies. Here are several options for such recipes.

Chinese flatbreads. Simple but tasty. With a minimum amount of ingredients - only onion in the filling.

Puff pastries. This is already our recipe. Using puff pastry and filling with onions, cheese and ham.

This vegetable is well suited for making open pies.

Side dishes

If you need to prepare vegetable side dishes, leeks will again come to the rescue.

Garnish with cheese. You can prepare a very light side dish in a creamy sauce, with cheese and black pepper.

Or you can combine the vegetable with rice according to the Turkish recipe to create a more nutritious dish.

Addition to meat and fish dishes

Meat and fish dishes are another option for using leeks. The vegetable can be stewed or baked at the same time as the main protein ingredient.

Stewed pork. With sweet peppers, onions, soft cheese. In a delicious sour cream sauce.

Recipe with white fish. You can use any white fish to prepare this dish. The easiest way is to take fillet. You will also need cream and butter.

And here is an even more original recipe - stuffed leeks.

You can also make spicy preparations for the winter from leeks. For example, marinate it by adding hibiscus tea to the marinade.

Options

With leeks, you can prepare a simple salad with cucumbers and tomatoes, cutting all the vegetables into slices, adding salt and seasoning with sour cream or mayonnaise.

Leeks go well with seafood, so you can prepare a delicious salad with shrimp and boiled potatoes.

1. To do this, boil potatoes, eggs, carrots, and then cut them into small cubes.
2. For the salad, cut the leek with fresh cucumber into thin half rings, grate the cheese.
3. Separately make a sauce from sour cream with mayonnaise, olive oil, chopped parsley.
4. Place all the ingredients in a salad bowl in layers, coating each with the prepared sauce, in the following order: potatoes, carrots, leeks, boiled shrimp, cucumber half rings, eggs, grated cheese.
5. Decorate the leek salad using the photo, for example, with olive rings and parsley sprigs.

If you want to prepare a hearty and nutritious salad with leeks, recipes with eggs will come in handy. For example, a fresh and juicy salad from leeks and apples is quickly and easily made. Grind the boiled eggs and sweet apple, chop the onion into rings. Combine everything, pour in a sauce of whipped vegetable oil with lemon juice, black pepper, brown sugar, sea salt, mix.

Leek salads are often prepared with chicken and tomatoes, as the flavors of these products combine perfectly. For example, you can make a light and very tasty Gregory salad with leeks, chicken fillet and fresh vegetables.

1. To do this, you need to marinate chicken cut into large cubes in soy sauce with black pepper, then fry without adding oil until browned.
2. Continue preparing the salad by cutting the leeks into rings, and the tomatoes and bell peppers into slices.
3. Combine all products, season with mayonnaise, mix.

A vegetarian version of leek salad can be made with tomatoes and beans. The latter can be boiled yourself or taken canned.

1. Heat vegetable oil in a frying pan, fry chopped garlic in it, then add leeks chopped into rings, stir, continuing to cook over medium heat.
2. At the end, add the cherry tomatoes cut into halves, stir again, transfer the beans to the pan and simmer for 1-2 minutes.
3. Sprinkle everything with sea salt and freshly ground black pepper, mix and place on serving plates.

Whatever recipes with photos are used to prepare leek salads, the result will be beyond praise. Do not forget that spices and herbs will not spoil the dish, but will only deepen its taste, so you can safely experiment with them.

6 min to read

How to cook leeks for the winter

This vegetable can be prepared for the winter. For this you will need;

• Leeks in any quantity;
• 1 teaspoon sugar;
• 100 ml vinegar;
• 20 grams of dill;
• Liter of water;
• 1 teaspoon of dill seeds;
• 125 grams of salt.

The onion stalks need to be filled with brine and placed in a cool place for a day. After this, the brine is drained, and all the vegetables are placed in jars.

Vinegar is poured into an enamel container, brine, sugar, pepper and dill seeds are added to it. The mixture is heated to a boil, poured into jars and sealed.

Now you know how to cook leeks. We advise you to use these recipes to replenish vitamin reserves in your body.

Found a mistake? Select a piece of text and press Ctrl+Enter.

Author of the article: Pushko Valentina

Hello! I, Valentina Pushko. I have been working as a chef in a restaurant for more than 12 years. During my career, I have studied quite a few wonderful recipes and prepared amazing culinary masterpieces. I use this portal as a notebook, as there is a lot of information. The site contains many pictures and texts from other sources and all content belongs to their copyright holders!

Rating of 2 voters: 5

Vegetarian green bean soup

Category: Broths and soups Hot soups Other soups

This soup is rich in the flavors of different vegetables, they all enrich and complement each other, their task is to bring us pleasure. The original recipe belongs to cook Alton Brown, I slightly changed the recipe and added one of the ingredients (i.e., slightly adjusted it to the tastes of my family), maintaining the order of preparation. I liked the result, I hope the soup will be to the taste of not only me, but also everyone who prepared it.

Broth Potatoes Green beans Grated tomatoes Leeks Garlic Corn Carrots Vegetable oil Salt Black pepper Greens Peas Lemon juice

Benefits of leeks

Light, tasty, dietary, with a delicate sweetish taste - all this is a salad with leeks. This dish increases appetite and provides a boost of necessary energy, and is especially loved by everyone who watches their weight and health.

There are a lot of recipes for salads with leeks, some are very simple and allow you to prepare the dish in a few minutes, while others are worthy of a holiday menu. But each of them is guaranteed to allow you to enjoy the amazing taste and experience all the benefits of this product.

The benefits of leeks for the body have been known for a long time. Its value lies in the high content of essential oils, vitamins (B, C, E, PP) and minerals (potassium, iron, calcium, magnesium, phosphorus, etc.), as well as organic acids and dietary fiber.

All this helps normalize digestion and metabolism, increases the body's resistance to colds, improves the functioning of the liver and urinary tract, and has a restorative effect on the physical and emotional state.

At the same time, leeks are a low-calorie product (33 kcal per 100 g), so recipes for making salads with them will be useful to anyone who wants to lose weight.

The culinary value of leeks is in no way inferior to its medicinal properties. It is used to prepare soups, main courses, casseroles, pies, and salads. Leeks have a light and delicate taste that can be complemented with various foods.

Diet supporters will probably like salads with leeks and celery, fresh cucumbers, and apples. If you want to make the dish more satisfying, then this salad with leeks can also be made with chicken, crab sticks, lean fish, and eggs.

For example, the Champs Elysees leek salad is very popular, which is prepared with the addition of grilled chicken, stalk celery, green peas and fresh cucumbers.

You can also make holiday salads with leeks, for example, with pineapples, smoked chicken, shrimp, crab meat, beans, and boiled potatoes. Fans of home canning can try making a salad for the winter with leeks, supplementing it with sweet peppers, tomatoes, cucumbers, and onions.

Recipes with photos will help you prepare salads with leeks, which even a beginner can master.

What part of the leek is eaten?

Leeks are considered a noble onion, which, unlike the common onion for many, has a more delicate, less vigorous taste. That’s why it complements the flavors of light salads, as well as cream soups and other dishes so well.

However, not the whole plant is used in cooking, but only its white part and the part where the white turns into green, located near the tops (this part is suitable for consumption only if the onion is young).

As for the green leaves, they are not eaten as this part of the plant is too tough. It will not be possible to soften the tops even after prolonged heat treatment.

And yet, experienced cooks know that getting rid of green leek feathers is not necessary. They can be used:

• as a component for bouquet garni, which is used when cooking various soups. Pairs well with bay leaves, basil, celery, rosemary, tarragon, parsley and other classic garni ingredients;
• as an additive for stewed foods (the feathers are removed after cooking).

About the edible part of leek

The edible part of the leek has a unique flavor. It is a cross between the taste of green onions and garlic. The aroma of this vegetable plant is subtle and pleasant. This is a great addition to various dishes.

What part of the leek is eaten?

At the same time, such onions can be used in cooking both raw and boiled, stewed and fried. It is added to soups, pies and pies, vegetable dishes, including stews, as well as meat and fish dishes. Used for preparing casseroles and various snacks, as well as as a decoration for serving food.

Leek fritters

Finely chop the leek. Simmer with a little fat in a deep bowl with a lid. Remove from heat, cool. Add cooked crushed potatoes, grated cheese or cottage cheese, raw eggs, chopped parsley, black pepper. Stir the mixture. Try to form flat cutlets of the desired shape, roll in breadcrumbs or flour, and fry in heated fat. They eat leek pancakes with sour cream, pickles or a salad of grated carrots and radishes. Pancakes or cutlets can be made small and served as an addition to broth or as a side dish for boiled pork, fried meat or fish.

Ingredients:

• leeks - 1 kg,
• feta cheese or cottage cheese - 200 g,
• potatoes - 300 g,
• vegetable oil - 120 g,
• eggs - 2 pcs.,
• ground black pepper - to taste,
• parsley - to taste,
• flour or breadcrumbs - 50-70 g,
• salt - to taste.

Salad recipe No. 2. From crab sticks and seafood

Another recipe in which white leeks are the main ingredient is a dish prepared in combination with a variety of seafood. This version of the salad is considered very useful in its properties. First of all, this dish belongs to dietary food. Containing vitamins and microelements necessary for the body, leeks completely supply the body with everything necessary for normal functioning.

Seafood is also full of various vitamins beneficial to the body, but in addition, it is also a low-calorie product, which is very important when preparing dietary dishes. Nutritionists advise using a recipe that uses several types of seafood at the same time. One such salad is a dish that combines seafood, nutritional supplements and leeks. To prepare this dish at home yourself, you will need the following ingredients.

• 300 gr. shrimp;
• 200 gr. mussels;
• 200 gr. octopus meat;
• 1 chili pepper;
• soy sauce – 3 tbsp. l.;
• ½ bunch of cilantro;
• fish sauce – 5 tbsp. l.;
• 300 gr. leek;
• 2 tbsp. l. vegetable oil;
• 50 gr. olives;
• 100 gr. cashew nuts.

Contraindications and side effects

1. No specific harm has been identified for leeks. Most people will accept the vegetable well. The exception is cases of allergies, which are rare.
2. When included in the diet in large quantities, especially if you are not used to it, unpleasant symptoms from the gastrointestinal tract may occur: bloating and pain in the abdominal area, diarrhea and nausea. All these phenomena are associated with excess plant fiber and do not pose any threat to health.
3. Since the product contains oxalates, it is sometimes advised to reduce its consumption for those who suffer from urolithiasis and gout. However, there is no strict scientific evidence that the vegetable can actually be dangerous for these diseases.

The benefits and harms of leeks: conclusions

The vegetable contains many compounds that have medicinal properties. These are not only vitamins and minerals, but also allicin, diallyl trisulfide, inulin, kaempferol.

The beneficial properties of the product are associated with its antioxidant and anti-inflammatory effects, the ability to positively influence the condition of blood vessels, the ability to combat insulin resistance, etc.

Leeks help you lose weight and protect against infections.

Allium pōrrum is well tolerated. The only strict contraindication for use is allergies.

Description of preparation: To prepare the salad, we choose the most delicious, ripe and juicy vegetables - that’s all, there are no secrets. The flavor of pickled leeks is quite light and mild, so it goes perfectly with the rest of the vegetables, and the olive oil brings the assorted vegetables together nicely.

Ingredients:

• Tomatoes – 2 pieces
• Leek – 1 piece
• Bell pepper - 1 clove
• Spinach – 1 bunch
• Balsamic vinegar - 1 teaspoons
• Olive oil - 2-3 tbsp. spoons
• Salt - 1 pinch

Number of servings: 2-3

How to prepare Tomato Salad with Leeks and Spinach

Let's prepare the ingredients.

Thinly slice the white part of the leek, pour in balsamic vinegar and stir. Leave to marinate for 3 minutes.

Place the spinach on a flat plate. If the leaves are large, they can be cut; small leaves are added whole.

Cut the tomatoes into slices and place on the spinach.

Cut the bell pepper into thin pieces and place on the tomatoes.

Place pickled leeks on top of the vegetables, add salt and pour olive oil over the salad. Ready!

Author of the article: Anastasia Romasko

Glad to see you on my site! I really like to stay in good physical shape and for this purpose I have accumulated a lot of recipes in my notebook, which I collected from all the sources that I could find. Now I will be glad to share my materials with my readers.

Rating 5 votes: 1

Benefit

Leek contains vitamins and sulfur. Thanks to this, it helps improve appetite, speeds up digestion, and helps the gallbladder and liver. Leek is also useful for other organs - the circulatory system is cleansed, hemoglobin levels increase, and hematopoiesis improves. Cooking recipes will help preserve the maximum amount of useful elements.

CLEANING TIPS

To make onion salad, you need to peel it and prepare it. Recipes for various dishes do not always contain this kind of information. How to properly peel leeks:

• cut off the root and about five millimeters of the white part adjacent to it;
• on the other hand, trim the frayed edges of the outer leaves;
• for onion salad it is better to use thin, delicate leaves, and denser, darker leaves for soups and other dishes;
• Cut the leek lengthwise and rinse under cool water to remove any sand.

Leeks: how to eat the miracle herb?

The underground part, the light false stem (leg 2-4 cm thick and up to 30-50 cm high) and the adjacent foliage area (in summer varieties) are suitable for food. The hard ends are discarded.

The barely noticeable heads with a bleached stem are eaten raw, stewed, boiled, and served as a side dish for fish and meat. They are used for canning and added to soups, stews, salads, and sauces.

Sometimes vegetables are prepared like asparagus - breaded in ground breadcrumbs and fried. Young leaves are used for salads, okroshka, and cold borscht.

Onions go harmoniously with scrambled eggs. It is baked, stewed, steamed. The pureed pulp is added to pastas and spaghetti.

How to select and store?

Look for long, firm specimens that are about the same size and have a healthy root system. The diameter of the stems depends on the timing of ripening. There should be no yellowed or damaged areas on them.

There are three types of leeks:

• Summer. Weight reaches 300 g. Ripens earlier than others, gives the highest yield. The leaves are thin, light green. The stem diameter is up to 4 cm, it can be eaten raw.
• Autumn. The bushes are smaller, thickness - 2 cm. The leaves are darker, ripen by mid-autumn.
• Winter. Its leaves are dark, with a bluish tinge. The stems are denser and thinner. Edible only after heat treatment.

Store onions in the refrigerator. Wrap it in a plastic bag. The summer one will remain fresh for several days, the winter one for about a month.

Benefits of leeks and contraindications

Due to its rich chemical composition, leeks are actively used in folk medicine. Judging by consumer reviews, with regular consumption of leek salad or other dishes based on it, you can get rid of depression, improve digestion, increase hemoglobin levels, improve memory, increase the body's defenses, normalize blood pressure, and increase libido. In addition, the vegetable is useful for gout, rheumatism, pathologies of the cardiovascular system, respiratory diseases, is a good remedy for the prevention of oncology, and slows the growth of malignant tumors.

It is important to consider that the vegetable contains small amounts of oxalate. People who have a tendency to form kidney stones should eat onion dishes with caution.

In addition, the vegetable contains a significant amount of nickel, so it is contraindicated for people who are allergic to nickel and its compounds.

What goes well with leek?

Like any vegetable, leeks go and don’t go well with certain “neighbors” in the dish. In the home kitchen, it is best to cook it with meat, fish, and also as a fry for soups, borscht, various stews, and savory pies.

In its raw form, it is good in salads, but you can also eat the white parts of the young plant on its own with salt. It’s delicious to stuff, especially using meat or mushrooms for the filling. Leeks can replace regular onions, but a familiar dish cooked with it will become softer.

You can stew it with Brussels sprouts: the aroma will become indescribable

How does it affect weight loss?

Positively.

The benefits of leeks for weight loss are explained by several of its features.

1. The calorie content of a vegetable per 100 grams is 61 kcal. At the same time, it is perfectly saturated and takes a long time to digest, allowing you to prolong the feeling of fullness and avoid harmful snacks. Some foods that take a long time to digest cause heaviness in the stomach. Leeks do not have this negative property.
2. Inulin is the most beneficial form of plant fiber for intestinal microflora. It nourishes the intestinal biocenosis and maintains its correct species composition. For weight loss, this is important because excess body weight is always associated with disruption of the intestinal biocenosis. And without normalizing the functioning of the microflora, it is usually not possible to lose weight sustainably.
3. The anti-inflammatory properties of leeks also have benefits for the body of a person who is losing weight. Because, according to current scientific information, excess fat deposits are always formed against the background of increased inflammatory processes in organs and tissues.
4. Ability to combat insulin resistance. This is one of the most important properties of a vegetable for weight loss. Since it is the low sensitivity of cells to this hormone that underlies the rapid formation of fat deposits, especially visceral fat in the abdominal area, which causes the greatest harm to health.
5. Leeks are useful because they charge you with energy and improve your mood. This is important for weight loss because it allows you to move more during the day, burning more calories. And it allows you to avoid attacks of overeating due to nervousness or boredom and melancholy.

Nuances of preparation

• Leeks can be used independently - for example, an onion salad with an egg and a simple sour cream dressing will be extremely tasty, and many well-known recipes with the addition of onions can be altered in your own way and prepared using leeks.
• Many recipes for onion salads are included in various diets - this is due to the fact that leek is low in calories and healthy, and at the same time it perfectly satisfies the feeling of hunger.
• Leek recipes can also help diversify the daily menu - recipes for unusual and tasty onion salads will appeal to many.

Green with orange

Making an onion salad is very simple - you just need to take an avocado, an orange, the white part of a leek, two stalks of celery and sesame seeds. Sesame is fried until golden brown, all ingredients are chopped and mixed. You can dress this onion salad with oil or vinegar.

Complex vegetable with feta

This onion salad will appeal to those who love the combination of vegetables with soft cheese, and who are not afraid to mix different flavors. For preparation you will need:

• eggplant;
• zucchini;
• bell pepper (it is better to choose a bright one);
• tomato;
• half a bunch of romaine or iceberg lettuce;
• a pack of feta (about 100 g);
• white part of leek;
• basil;
• olives.

For dressing, olive oil and spices are used - it’s best to add thyme (fresh or dried), and regular black pepper.

Eggplant, zucchini and peppers need to be cut into slices, then baked, and crumble a little feta on top of them - while the vegetables are hot, the feta will begin to melt. At this time, lettuce leaves need to be torn, the tomato should be cut into 16 slices, and the leek should be cut into thin rings. Mix all ingredients, add salt and season with butter, herbs and feta. This onion salad can be used as an independent dish.

Recipes for light vegetable salads

In the summer, I want to see a light and healthy salad of onions and vegetables on the table. For example, these could be recipes from spring vegetables and herbs; quite tasty and original combinations are obtained if you add leeks to some familiar, long-known dishes. For example, it could be cold soup, a light vegetable snack, or quick dips. It’s enough to review your usual recipes and try to cook dishes in a new way - they will sparkle with new colors and original taste.

What goes well with leek?

Like all plants of the onion family, leek goes well with any ingredients, but in order to reveal all its flavors, you can try adding it to the following food combinations:

• cabbage and young green apples;
• fennel and celery;
• carrots and oranges;
• eggs and scallop;
• roasted hazelnuts and champignons.

If you want to try cooking leek as an independent dish, then you can add a little of any ingredient from this list to it;

• pomegranate;
• egg;
• oil;
• sour cream;
• lemon juice;
• honey filling
• mustard dressing;
• hot crackers;
• olives;
• sour milk or kefir.

Tip: “Salads made from onions and fresh vegetables, seasoned with this mixture, will be unusual: take a tablespoon of port wine, vegetable broth, lemon juice and orange zest, mix everything and bring to a boil.”

This low-calorie product is very popular with everyone who is losing weight, as it is very filling and does not harm the figure. You can use it to make delicious soups, stewed vegetables, and make a filling for casseroles and pies. But it truly allows housewives to let their imagination run wild when preparing salads. Leek salad is prepared quickly and easily, it turns out tasty, dietary and healthy. It goes well with other vegetables and fruits, eggs, cheese and seafood. There are very simple recipes that can be prepared in a matter of minutes and are great for a regular lunch. And there are also those that can wonderfully decorate a festive table and surprise guests. Below we present some of them, those that are most popular.

Green with orange

Making onion salad is very simple.

Have to take:

• avocado;
• orange;
• white part of leek;
• two stalks of celery;
• sesame.

Sesame is fried until golden brown, all ingredients are chopped and mixed. You can dress this onion salad with oil or vinegar.

Salad with stewed vegetables and olives

To prepare the salad you need to take:

• half a kilogram of the white part of the leek and celery stalks;
• one onion;
• potatoes (2-3 pieces);
• pitted olives (jar 200 g);
• juice of one lemon;
• olive oil for dressing (half a cup);
• salt, spices to taste.

How to prepare the salad:

• onions and celery are thoroughly washed and cut into 2 cm pieces;
• peeled potatoes are cut into large pieces;
• onions are peeled and chopped, fried in oil over low heat, pieces of potatoes, celery and leeks are added;
• pour in a glass of hot water and, reducing the heat, simmer the vegetables under the lid for 20 minutes, then another 10 minutes without the lid;
• add salt and spices, olives and cook for another 10 minutes;
• transfer the dish to a plate and season with lemon juice.

Vegetable salad

Ingredients:

• carrots – 1 pc.;
• leek - 2 stalks;
• celery – 1 pc.;
• tomato – 1 pc.;
• green peas – 50 g;
• parsley – 50 g;
• apple - 2 pcs.;
• olive oil – 4 tbsp. spoons;
• vinegar – 2 teaspoons;
• salt and sugar - a pinch.

Grate carrots and apples into thin long strips, onion and celery into thin slices. Cut the tomato into small cubes, chop the parsley. Mix everything, add boiled green peas, pour in oil, vinegar and add a pinch of sugar and salt.

Leeks in folk and traditional medicine

In folk medicine, the Mediterranean plant is used when a person has digestive problems. This plant helps increase appetite and the production of gastric juice. The vegetable must be present in the diet of those people who have liver or gall bladder diseases. Leeks are an excellent diuretic.

Considering that the plant has virtually no calories, it is an indispensable ingredient in the diet of people suffering from obesity. The plant is capable of stimulating metabolic processes in the human body. It will also help cope with depression, physical exhaustion, vitamin deficiency, and atherosclerosis.

This plant is indicated for use by those people who suffer from anemia. Given the high iron content, onions help to cope with this disease, as it enhances the production of hemoglobin.

A Mediterranean native normalizes the functioning of the nervous system, helps the brain correctly absorb information, improves memory and increases concentration.

Leeks are recommended for pregnant women as they contain a large amount of folic acid. This vitamin is necessary to prevent pathology in the intrauterine development of the unborn child.

The vegetable copes excellently with infections, slows down inflammatory and oncological processes, and helps with vision problems.

We recommend you watch it again

• Arugula salad plant - cultivation, beneficial properties, use in cooking

  Arugula is a salad plant valued for its spicy, pungent taste. Growing arugula is not difficult. Like all lettuces, it grows very quickly. Mediterranean cuisine...

• Comfrey - beneficial properties and contraindications, use in folk medicine

  Larkspur is a plant with a “speaking” name that accurately characterizes its properties. This green healer has another name - comfrey. Useful properties and contraindications...

• Bordeaux mixture, how to prepare, use of fungicide

  I think that all gardeners and gardeners often hear that plants need to be treated in some cases with a universal fungicide - Bordeaux mixture. How to cook?…

• Green beans - simple and popular winter recipes

  This representative of the legume family, green beans, has a delicate taste, is healthy, and low in calories. Green beans are quick and easy to prepare. Recipes for preparing this hearty food for the winter...

Leek Recipes

In the culinary field, leeks are included in soups, salads, and sauces. This is an excellent addition to meat and scrambled eggs. This plant can be very tasty cooked in batter.

Before preparing dishes that contain leeks, this plant is thoroughly washed. The fact is that sand and soil can get stuck between the leaves of the vegetable. Therefore, initially the plant is cut into two parts longitudinally, and then washed under running cold water, holding the vegetable vertically.

Corn and leek salad

Apples should be chopped into slices and sprinkled with a little lemon juice. The cheese is grated, the eggs are cut into large cubes, and the leeks are cut into circles.

The prepared products are mixed in a salad bowl and poured with dressing, which is prepared by mixing the specified ingredients.

Potato casserole with leeks

To prepare the base you need to take:

• One egg;
• 30 grams of butter;
• 500 grams of potatoes;
• A little vegetable oil (to grease the mold);
• Salt (amount adjusted to taste).

To prepare the filling you will need:

• 2 stalks of the white part of the leek;
• 30 grams of butter;
• 150 grams of sour cream;
• Nutmeg (amount to taste);
• Two eggs;
• pepper (ground allspice);
• 150 grams of cheese.

Potatoes must be peeled and boiled in water to which salt has previously been added. Next, puree is made, add half a beaten egg and butter.

The puree is placed on the bottom of the mold and on its sides. You need to make sure that it lies evenly. Brush the surface with the remaining half of the beaten egg and place in the oven. Baking duration is 15 minutes. The oven should be preheated to 200C.

To prepare the filling, you need to cut the white part of the leek into rings (their thickness is 5 mm).

After this, melt the butter in a frying pan and fry the vegetable until soft.

Prepare the filling: beat eggs and sour cream, add grated cheese, pepper and salt. Place the fried leeks on the mashed potatoes baked in the oven, pour in the dressing, sprinkle with cheese and put in the oven again for 30 minutes (oven temperature - 180C).

The casserole will be ready when a golden crust appears on its surface.

Potato and leek soup

To prepare the soup you need to take:

• 3 liters of broth;
• 1 teaspoon butter;
• 4 pieces of potatoes;
• 3 leeks;
• One piece each of celery root and parsley;
• One carrot.

The roots are boiled in water with salt. After this, the water is filtered and the broth is poured back into the pan. Potatoes, cut into small cubes, and thin slices of Mediterranean origin are added to the broth. Boil the soup until the vegetables used are softened.

When serving the soup, it is seasoned with oil, and in addition to it, you can put croutons on the table.

Salad recipe No. 1. Leeks with ham and herbs

This recipe is good because the appetizer itself is prepared within half an hour, and the food turns out tasty and satisfying. The main products used in the recipe are ham, herbs, food additives and leeks.

Due to its specific properties and taste, not everyone likes leeks. To soften its pungent taste a little and make it softer, you can marinate the required amount of the product in advance, or rinse with hot water before cooking.

To prepare the salad you will need the following ingredients.

• 350 gr. leeks (only heads are used);
• 250 gr. ham;
• 1 can of canned corn;
• 2 tbsp. l. finely chopped dill;
• 2 tbsp. l. mayonnaise (can be homemade);
• salt and other spices.

When peeling and cutting onions, the plant can emit harsh fumes that irritate the organs of vision and smell. To slightly soften and weaken their effect, you need to rinse the onion heads with hot water, and constantly wet the knife with running water when cutting.

The beginning of cooking is preparing the ingredients, and this will take approximately 15-20 minutes.

Preparing leek salad:

• The peeled onions are finely chopped into rings, washed with hot water and the water is drained using a colander.
• The canned corn is washed with water and also placed in a colander so that the water is completely drained.
• The ham is cut into strips as thin as possible. A sharp cutting knife with a thin blade is best suited for this procedure.

Once the main ingredients are prepared, you can start preparing the dish. You will need a deep plate in which you can mix all the ingredients, season the salad with mayonnaise and, adding salt and adding your favorite spices, serve.

Before adding salt and pepper to the prepared ingredients, it is advisable to try what the ham tastes like. Sometimes the manufacturer offers a product that is already salted and peppered, and the taste may differ depending on what recipe is used to prepare the ham.

You can prepare the mayonnaise that will be used in the dish yourself, but if preference is given to a purchased product, it is advisable to use a food additive with a low fat content. Dill and other greens can also be prepared in advance by cutting and placing in a special container, which will remain in the freezer until the desired time.

Cooking a dish according to a recipe

1. Pan fried chicken
   .

   Trim the hard green ends and roots off the leeks. Cut the onion lengthwise, then cut into slices just over a centimeter thick. Place the leek slices in a large bowl of cold water. Peel the layers of each onion slice to remove any sand. Let the sand settle to the bottom of the bowl.

   Using your hands, carefully lift the onion out of the water, freeing it from any sand or dirt. Place it near the stove

2. Heat a nonstick skillet over medium-high heat. Season chicken breast with salt and pepper. Add enough olive oil to the pan to cover the bottom, then add the chicken breast. Brown it for 3-4 minutes on each side, then transfer to a plate.
3. Add a little more oil to the pan and add the leeks. Sauté for 5 minutes until soft and translucent. Add 1 tbsp. wine and arrange the chicken breast among the leeks. Reduce heat to low simmer and simmer chicken for 5 to 7 minutes.
4. Before serving, remove the chicken from the pan and slice on the diagonal. Place the chicken breast on top of the sautéed leeks on a plate or warm serving platter. Serve with rice and salad.
5. Rice pilaf
   .

   Heat a medium sized gravy boat or saucepan over moderate heat. Add olive oil, butter and shallots. Saute the shallots for about two minutes, then add 1.5 tbsp. rice Lightly brown it, 3-5 minutes. Add the wine and let it simmer completely, 1 to 2 minutes. Add thyme and chicken broth to rice. Fill a broth jar halfway with water or just take 1 tbsp. water and add to the gravy boat. Bring to a boil. Cover the rice with a lid and reduce heat. Cook the rice for 20 minutes until it is soft.

   Stir lemon zest and parsley into rice. Transfer the lemon rice to plates or a warm serving platter and garnish with toasted almond slices.

6. Garden salad
   .

   Fill a deep saucepan with 7.5 cm of water and bring the water to a boil. Add trimmed wax beans, green beans and yellow squash cut into long thin square strips to the pan. Cook the vegetables over low heat for 2 minutes, add the red pepper and cook for another 1 minute. It is necessary that vegetables retain their color and elasticity when bitten. Drain the vegetables and quickly cool them under running cold water in a colander.

   Place vegetables on a serving platter and toss with green onions and dark garden greens such as spinach or arugula.

7. Whisk together mustard, vinegar and lemon juice. Add olive oil to them, slowly pouring it in a thin stream, while whisking the mass to form a good emulsion for dressing. Add herbs and pour the resulting dressing over the salad. Toss the salad to combine the flavors and distribute the dressing evenly over the vegetables.

Categories:

The benefits of leek (Āllium pōrrum) were known back in Ancient Egypt. The first recipes for preparing this vegetable arose there, which then took a prominent place in the Mediterranean food system.

Recipe ingredients:

Pan fried chicken

• 4 (170-225 g) pieces of boneless, skinless chicken breast
• 2 leeks
• 2 tbsp. l. olive oil
• 1 tbsp. dry white wine

Lemon rice pilaf

• 1.5 tbsp. long grain rice
• 1 tbsp. l. olive oil
• 1 tbsp. l. (15 g.) butter
• 1 large shallot, finely chopped
• 1/2 tbsp. dry white wine
• A few sprigs of fresh thyme, leaves picked and chopped, about 1 tbsp. l.
• 400 gr. chicken broth
• 1 tbsp. water
• 1 handful of chopped parsley
• Zest of 1 lemon
• Sliced ​​almonds, for garnish

Garden salad

• 110 gr. fresh wax beans
• 110 gr. fresh green beans
• 1 small yellow zucchini, cut into strips
• 1 red bell pepper, cut into thin strips
• 2 green onions, sliced ​​diagonally
• 2 tbsp. spinach or arugula leaves, chopped
• 1 tsp. Dijon mustard
• 2 tbsp. l. white wine vinegar
• Juice of 1/2 lemon
• 1/4 tbsp. olive oil
• 2 tbsp. l. chopped tarragon and/or parsley

Compound

• 1.8 g vegetable fiber;
• 59% of the daily value of vitamin K;
• 33% vitamin A;
• 20% vitamin C;
• 16% folate;
• 12% vitamin B6 and iron;
• 7% magnesium.

The explanation of why leeks are useful is associated not only with vitamins and minerals, but also with other substances in the vegetable. Plant fiber is of great importance, presented in its most healing form - inulin. It is inulin that determines the extraordinary benefits of apples. And it also responds to the healing effect of leeks.

In this material you can read in more detail about

what is inulin

, what properties it has and why it has such a beneficial effect on the human body.

• Another healing substance in the vegetable is diallyl trisulfide, which has anti-cancer activity.
• The next useful component is allicin, which is also present in other varieties of onions and garlic. Allicin has powerful antioxidant and anticancer properties.
• The antioxidant flavonoid group kaempferol is of great importance for the formation of the medicinal properties of leeks. This compound not only destroys free radicals and protects against cancer, but also maintains high elasticity of blood vessels, preventing them from hardening.

Leeks with nuts in Georgian style

Wash the onion thoroughly. Place in an enamel pan. Add chopped red bell peppers and 1 medium carrot. Pour water, cook for 20-30 minutes. The end of cooking is determined when the leek leaves are easily kneaded with your fingers. Drain everything in a colander and cool.

While the onions are cooling, prepare the seasoning:

• for 1 kg of leeks - 2 cups of peeled walnuts,
• 3 cloves of garlic,
• 1/3 pod of hot pepper.

Grind all this in a coffee grinder or pass through a meat grinder. Mix the crushed mass with 0.5 cups of 9% table vinegar and 0.5 tbsp. spoons of salt.

Cut the cold boiled leeks into small pieces and mix thoroughly with the seasoning. When serving, sprinkle with chopped parsley.

Salad with seafood and leeks

Ingredients:

• shrimp – 300 g;
• octopus – 200 g;
• mussels – 200 g;
• leek – 300 g;
• cashews – 100 g;
• olives – 50 g;
• soy sauce – 3 tbsp. spoons;
• fish sauce – 5 tbsp. spoon;
• chili pepper – 1 pc.;
• cilantro – 0.5 bunch;
• vegetable oil – 2 tbsp. spoons.

Boil the octopus in boiling water for 20 minutes, cut into large pieces and pour over fish sauce. Fry shrimp and mussels in vegetable oil for 2-3 minutes, add a spoonful of soy sauce at the end. Cut the leek into rings one and a half centimeters wide and disassemble into thin rings. Grind the chili pepper and chop the cilantro coarsely. Fry the leek in oil, add seafood, cilantro and chili to it. Add fish and soy sauce. Before serving the salad, add olives and nuts and pour over the sauce. It is recommended to serve the salad warm.