Veggie of the month

Yes friends, it's that time again!  September's veggie of the month issssss..............




Leeks!!!

This veggie is in the same family as garlic and onions, resembling a gigantic scallion.  Instead of forming a bulb like onions though, leeks create layers by "trenching" through soil, adding layer upon layer of a mild onion-y flavoured stalk.  

What do I do with leeks?
The most important thing to do with leeks is to WASH THEM.  Because of their growing pattern (growing layers by pushing out dirt around them), soil often stays trapped in between layers of the white part of the leek.  There are a few easy ways to clean them:

1. Chop off the root, and slice your leek lengthwise about halfway up the stalk.  Swish it around in a bowlful of water to open up the layers like a broom.  The dirt between layers will fall out and sink to the bottom of the bowl.
2. Chop the edible portion of the leek (see below) into rounds (cutting crossways), and place the rounds in a bowl of water.  Push into the round to separate the layers.  Swish around and watch the dirt fall out!  If your leek is pretty tightly layered, especially in the smallest few layers, you might want to cut them in half to be sure that all the dirt is gone.

The edible portion of the leek includes the white part, and some of the light green portion.  The dark green stems are not considered edible, as they have a tough texture and not as nice a flavour.  However, they can be saved to use in making veggie or chicken stocks, or gather them in a bunch and add to a pot to add flavour to soups.

What's so great about leeks anyway?
Like other onions and members of the allium family, leeks host many health benefits.  These veggies are reported to have antimicrobial properties, and contain nutrients that make them anti-arthritic, hypoglycemic, and possibly anti-tumor agents.  They tend to be milder in flavour than a white onion, so some people find them easier to eat (and they don't make you cry :)!).  This mild and more delicate flavour pairs well with fish, shellfish, potatoes, and white wine sauces; they are also a great choice for casseroles, tarts and soups as they won't overpower other ingredients, but add a subtle oniony taste and hint of sweetness.  They are also reportedly easier to digest than standard onions, and have some laxative, antiseptic and anti-diuretic properties.

For a 1/2 cup serving of leeks (the white and light green portions), you get:

• a mere 29 calories
• 8% of your daily vitamin C needs 
• about 8% of your folate needs, an important nutrient to protect against heart disease and promote cell development
• 1.5g of fibre 

What do I do with leeks?
Leeks can be steamed, pan-fried or sauteed, blended into soups, or added to just about any dish that you would use onions in.  One of my all-time favourite things to do with leeks is potato leek soup, but, I've posted that recipe before :)  Another of my favourite things to do with leeks: make sauces to serve over fish and chicken!  Here is a recipe for a delicious sole filet with leek and white wine sauce - but you could use chicken instead if sole isn't your thing.  Either bake the chicken with the sauce basted on top, or pan-fry the chicken in the same pan that you made the sauce in!

Steamed Sole with Tomato Leek White Wine Sauce*
*credit to AllRecipes.com for this one

1 Tbsp olive oil or canola oil
1 cup cleaned, sliced leeks
1 or 2 cloves minced garlic
1/2 cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
1/2 tsp dried thyme
1 tsp dried dill
2 filets sole (about 6oz each)

Heat the oil in a pan, then saute leeks and garlic till fragrant and soft, about 3 minutes.  Add the white wine and simmer.  Add tomatoes, chicken broth, thyme and dill.  Simmer uncovered till the sauce reduces to about half.
Lay the sole filets on top of the veggie mixture and cover the skillet.  Keep simmering about 10 minutes to steam the sole, until it can be flaked easily.
Serve with the sauce ladled over top of the fish.