1 or 2 Leeks; Himalaya/Celtic salt; cheese; +/- 1 tablespoon of Nigella seeds (or Cumin)
Range; grill; pot/pan with lid; spoon; oven dish; grater
Leeks are just so easy and quick to prepare. Add them to soups, stews, broths; cook them, fry them, bake them. It’s all possible. One of simplest ways to prepare them as a stand-alone veg is as follows:
The way I prepare them is by cutting off 1 cm at the (dark) top, rinse the sand off as well as possible and cut the leek(s) up into rings (discard the bit with the roots at the other end). If the outer leaves are damaged or look gross or sad, remove and discard. Some sand may remain after cutting (particularly in the darker part of the leek), if so, rinse off in colander.
Use any pot or pan with a lid, put on the heat and bring to the boil about a quarter cup of water with some salt to taste (I use about half a teaspoon of Himalaya salt per leek). Add the leek rings and ‘stir-fry’ on medium to high heat in the small amount of water for a couple of minutes. The leeks should start getting soft whilst most of the water has evaporated. Put the lid on and leave for a few more minutes on very low heat or even no heat if the bottom of your pot/pan is very thick. The aim is not to have to throw away any water as it contains vitamins and minerals, yet you also don’t want the leeks to burn.
Whilst the leeks are doing their thing, you turn on the grill element in the oven, grate some/or generous amount of cheese and measure the amount of Nigella seeds.
Take the leeks off the heat source, spoon into oven dish (with all the juices should there be any left), top with cheese and sprinkle Nigella seeds on top. Put under grill about 2, 3 trays below. Leave to brown and dish up!
This leeks dish will be great with mashed potatoes!
- Like onions and garlic, leeks have sulfur-containing compounds such as allicin that fight dangerous free radicals in your body
- Leeks contain kaempferol, a flavonol that may help fight cancer and lower your risk of chronic diseases including heart disease
- Leeks contain notable quantities of antioxidants and vitamins A and K, along with healthy amounts of folic acid, niacin, riboflavin, magnesium and thiamin
- Leeks likely share many of the same health-supportive properties of garlic and onions, including benefits for your heart and anti-cancer and anti-diabetes properties
(Source: Mercola website)