I’m the least-picky person in the world. Okay, almost.
I’m a fan of olives and onions and cilantro and tofu and brussels sprouts and stinky cheese. I still reserve my right to hate all types of melon, but only because (to me!) it tastes watered down, and there’s nothing worse than watered-down flavor.
Enter Leeks
And so, being the not-so-picky person that I am, I love leeks. Good thing too: leeks are an essential part of Spanish cooking. Leeks play an essential part in many Spanish dishes: soups (recipes 1, 2), side dishes, and more soups. Their flavor is similar to that of an onion, but milder and softer somehow. I’m looking forward to making this recipe someday: Grilled Baby Leeks with Romesco Sauce.
Cleaning
The thing about leeks (puerros in Spanish, what a lovey little rolled-r word), though, is that they’re a bit tricky to clean, as illustrated in the following video.
- Cut off and discard the dark green leaves. Trim and discard the roots.
- Halve the stalk lengthwise.
- Slice them crosswise.T
- Transfer them to a bowl of cold water and swish them around a few times.
- With hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface (or colander).
- Discard the water with the remaining grit.
- Repeat until the water is clear.
See some fun drawings of leek cleaning.
Karlos Arguiñano is welcome to come make me some leek dishes anytime. Like this one, for one:
Why eat leeks?
What are some benefits of eating leeks? They’re a good source of dietary fiber! They contain folic acid, calcium, potassium, and even vitamin C. Also: they’re easier to digest than regular onions!
Recipes
May I suggest some more recipes (if you haven’t had enough already)?
- Braised Leeks with Parmesan
- Leek Walnut Pesto
- Poached Egg with Leeks and Spinach
- Savory Oat, Leek, and Pecorino Scones
- Leek, Apple, and Blue Cheese Tart
And if you speak Spanish, try these:
- Vichyssoise con pera y gorgonzola
- Croquetas de cecina y puerro
- Tartaletas de puerro y queso de cabra
- Lentejas con chorizo (my favorite!)
Kaley...& Más 
Hehe, I like how you mentioned the part about stinky cheese.
That tartaleta recipe with queso de cabra sounds divine! If you like puerros, you must try the green soup in Portugal called caldo verde that always has ’em floating on top! Another recipe I’ve tried with puerros is this one: http://soplaquetequemas.blogspot.com.es/2012/09/trenza-de-hojaldre-de-salmon-y-puerro.html–yum!
Wow, both sound great! :) Thanks for the recipe!
I LOVE leeks! haven’t a clue why they’re so darn expensive here. BUT, in the summer we get them for a buck each at the farmers’ market :) Thanks for more recipes, I’ll be looking at them for sure!!
Even a buck each sounds way more than here! And in Zamora they are dirt cheap!
I love leeks, I sometimes just make “consomé de puerro” because is thick, soft and waaaaaaaaaaaaaarm for the winter. But now I have to try the salmon tartaletas!
I’m going to have to Google that consome de puerro. Looking forward to trying new recipes!
Leeks are so good. One of my favorite pintxos is leek stuffed with cheese…amazing!
Dang, I’ve never had that! It sounds good. What type of cheese?
I don’t remember…I think a Basque cheese. Maybe Cassandra knows, she’s been there with me-a pintxo bar with all cheese pintxos! Heaven.