Let's boil leek

Pory
Photo: Liz West – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking leek thoroughly wash under cold water and cut away the hardened ends of the leaves.

BOILING:

Leek put a small amount of cold water, if we want it to its taste and aroma passed into broth (eg. Cooking soup). If we cook leek as a separate dish, throw it into boiling water - thanks to retain most of their juices. Leeks cook for 10 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To see if the pores are already cooked, you can stick a fork or a knife. If it falls softly, they are ready.

ONCE BOILED:

After cooking, drain leek. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

Serve drizzled with oil and sprinkled with zrumienionymi oven or dry frying pan bran. We serve as an addition to dishes of meat, eggs and fish.

Bon appétit!