Leeks!

Ma Nourriture

Oh My Leeks! I'm excited about this one. 

Native to North Africa and Eurasia, the Romans labelled it as the more refined of of the Allium family. I wholeheartedly agree - he's a gentleman.

Tragedy hit me hard when I discovered my sensitivity to onions. What would I do about my love (and cravings) for curries, delicious soups and stews, in restaurants and at home, that need onions as a base? I have so much love to give! My stew-less life looked bleak for a while.

Leeks have floated around on the outskirts of my foodie life, most noticeably in the Cape Malay vegetable soups I grew up with and the Thai soups I later fell in love with. I liked the subtle flavour but I only really got to know them at a really lovely "Cooking with Feeling" class in London. As I learnt how to cut and use them in different ways, I had a "Possibly-A-Ha!" moment when it occurred to me they might work as a replacement for onions.  

Being keen to test my new knowledge and skills, I decided to test my theory. 

Step 1: Can they replace onions as a base for sauces?

To my delight, it worked, serving a similar purpose in curries, soups or stew as a thiickener. 

Step 2: Do they work for us?

Delight turned to love as bestie and I maintained our dignity (sans burp or bloat) through all my test dishes. It's now my go-to onion replacement!

Win!

I think leeks are underappreciated and versatile. I'm currently excitedly exploring new ways to use it. 

To use for sauce: 
> Cut the base & dark green ends off
> Use only the middle bit, thinly sliced

And use the rest
For veg broth
Waste not!

Did you know?
The allium family (leeks, onions, garlic) are toxic to cats and dogs.
Keep them away!