It can be part of a variety of dishes, but is excellent on its own. This vegetable will please us with a mild taste and will bring undoubted benefits.
In my childhood, leeks were primarily the smell that filled the kitchen in winter as soon as the soup was put on the fire. Frankly, the aroma did not inspire me too much, but the taste is a completely different matter!
Leek (lat. Allium porrum) is apparently from the Middle East and has been used in cooking since ancient times. Pharaoh Cheops gave bundles of it to his best warriors, and the Roman emperor Nero is said to have eaten it in large quantities, since leek has a beneficial effect on the vocal cords: in addition to the need to make long speeches, the emperor liked to sing and compete in poetic skill.
This onion is low in calories, rich in dietary fiber, and has diuretic properties – the perfect product for those who strive for a slim figure! The white part contains sucrose, which gives it a delicate sweetish taste, and pectins – they have a beneficial effect on metabolism, help the absorption of sugar and help lower cholesterol. The green part is not as easy to digest due to the high concentration of dietary fiber, but it is richer in carotene, vitamins C and E – three antioxidants that help prevent cardiovascular disease.
Choose hard-stemmed leeks: the white part should be shiny, and the green part should not be wilted or yellowed. Rinse it well to remove sand and earth caught between the leaves. After that, the leek can be boiled, stewed, stewed, and also added to a wide variety of dishes – soups, pies, side dishes, pot roasts, salads …
Leek, beetroot and miso sushi
For 4 persons
Preparation: 20 minutes
Preparation: 20 minutes
- 3 small beets
- 2 large leeks
- 40 g butter
- 2 tsp rice vinegar
- 1 st. l. sesame oil
- 1 tsp white soy miso paste
- 2 tsp. soy sauce
Preparation
Boil the beets for 20 minutes. Peel and rinse the leek, cut 12 sticks from the light part of both stems and simmer them with butter over low heat for 10-12 minutes in a non-stick pan. Season with rice vinegar and sesame oil.
Arrange three leeks on each plate. Cut the beets into slices and place one on top of each leek sushi. Add a little bit of white miso and a couple of fresh “feathers” from the remaining green part of the leek. Drizzle with soy sauce and serve.