MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

8.11.15

FREEZING LEEKS


I love the buttery, mild-onion flavour of leeks. Leeks are great substitutes for onions in all kinds of dishes. If you grow leeks or buy it from a producer, leeks are either abundance or famine. We often had leeks during the summer, but a couple of weeks ago, Jim asked me if I wanted to do something with the remaining young plants before the frost hit the garden. “Or ashes to ashes I throw them in the composter.” Don’t you dare, I said, I want them all. 

What part to use? Many people throw away the green sections so depending on how mature the leeks are, more than half of this delicious plant is wasted. Much like with asparagus, you can tell where the tough section start. Chop off a segment from the green end. When the knife goes through without resistance, you have arrived at the palatable portion of the leek. In case of young plants, most of the green leaves are edible.

 The bulk of the work consists of rinsing out the dirt trapped between the layers. 
I rinsed mine about half a dozen times.

 Rinse

 Drain

Dry
Freezing Leeks

  • Group the leeks according to diameter.
  • Wash and trim off the ends.
  • Chop the leeks uniform. Include the green parts and discard only the tough sections. If the knife slices through without resistance, that part is worth keeping.
  • Place the chopped leeks in a large bowl of cold water.
  • Rinse thoroughly several times until the soaking water is pristine clear.
  • Drain and lay the leeks on paper towel lined trays.
  • When the leeks are no longer damp, spread them out on parchment-lined trays.
  • Freeze overnight.
  • Next day transfer the leeks to freezer bags and freeze for up to 6 to 8 months, or until ice crystals form.
  • Add the frozen leeks to dishes without thawing.
Tender Leek Greens ready for Soup

Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

Blog Archive