Leek season is finally here! This well-known vegetable marks the beginning of autumn.
Do you really know leeks?
High in vitamin A and minerals such as calcium, potassium and magnesium, leeks are a “winter” vegetable above all else.
In cooking, the white part of the leek is often called “leek white” but the interesting part to eat is the green part which contains precious vitamins. Moreover, it produces less vegetal waste. Leeks are also high in fibre, which helps regulate the intestines.
Choose the fresh ones, which have a smooth coating and are bright in colour with firm and standing leaves.
Cooking the leek
In order to maintain the precious vitamins and minerals of the leek, avoid overcooking the leek. Cook it in a slow steaming process or in a frying pan on low heat.
Once the leeks are cooked, you can eat them hot or cold.
I would like to share with you a unique recipe, easy and quick to make, using very less ingredients.
Pastry filled with leeks and fresh goat cheese
A combination that works really well is to mix fresh goat cheese with the flavour of leeks. The crispiness of the pastry brings a different texture and gives the recipe a really nice touch to eat as a finger-food. Try it, it’s very easy to make! Kids love it too.
You can make this recipe using a frying-pan or the oven if you wish to go for less herbs. Both work perfectly well.
All you have to do is make a salad or a sauce to go with your pastries and it’s ready!
We have prepared the salad with small dices of raw peppers and minced peanuts. We drizzled them with some olive oil and a little bit of Espelette’s chillies.
Enjoy your meal!