How to Do Things

Leek is a kind of vegetable; it comes from Alliaceae ancestors. Leek is closely related to a species of onion and garlic. The botanical name of the leek is Allium porrum.

The edible portion of the leek plant is a bunch of leaf coverings, which is usually termed as stem or stalk.

Unlike onion, leek produces a big cylindrical bunch of leaf covering, which is usually faded by approaching soil around them. The ripe part of the leek is the white onion bottom and light green tail. The dark green part of the leek is generally removed as it is not edible and does not have any taste. As the leek develops, the green part becomes more woody and tough. The whites and light green part of leeks are used to add flavor to dishes. If you want to cook leeks, then just follow the instructions which are mentioned below.

Things required:

• 4 lb young, slender leeks
• salt
• 9-10 fresh pearl onions
• 3 cup chicken stock or water, as desirable
• 1/4 cup dry white wine
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 5 bay leaves
• 2 tsp peppercorns
• paprika

Instructions:

• First of all, get fresh leeks from any store. Now wash them thoroughly and then cut them, leaving around 2 inches of the tender green tops. If you are using small leeks, then you don’t need to cut them, just use them as it is.  If you using average sized leeks, then cut them in half lengthways.

• Now, assembles the leek’s bundles together and tie them with each other, with the help of kitchen threads.

• Pour some water in a large container (half full), and boil it. Now, put 2 tablespoons of salt and a bunch of the leek into the boiling water. Boil it for at least 6 minutes. Once it is boiled, remove the leeks from the water and allow it to cool down for a few minutes.

• Once it gets cooled, cut down the threads and divide the leeks. Keep it away.

• Pour some water, around two cups, in a vessel and boil it. Now add some pearl onion to it and boil, without covering it for around five minutes. Remove the onions and submerge them in the cold water. Cut the root ends of the leeks with the help of a sharp knife. You can also remove the skin of the leeks by using your finger.

• Get a large frying pan, and keep the entire bundle leeks in it. Take a small pot, and mix 3 cup of stock or water, olive oil and tomato paste. Stir them until they are mixed properly; transfer the solution of stock onto the leeks layer. Insert bay leaves below the leeks and spread the peppercorns on the surface of the leeks.

• Put the frying pan on the average temperature and let them to boil. Cook it on low flame and permit the liquid to boil, without covering until the leeks become warm. You can cook leeks for around 50 minutes; you can pierce it easily with knife, once it is cooked. Now, just take off the leeks from the heat and allow it to cool completely.

• To serve leeks, assemble the leeks in a line on the serving plates. Assemble the onions and bay leaves on the surface of the leeks. Add some sauce and peppercorns on top of the onion and leeks. Spread some paprika and serve it hot.

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