#AllGood - Loveable leeks
Lots of recipes only call for the white stem part of leeks to add flavour to soups and roasted dishes. Boring! Did you know that the leaves and the root can also be used in a variety of tasty ways?
Leaves: Cut the leaves into long thin strips and fry them in a tempura-like batter. Once crispy, they can be crumbled to create a delicious topping - the perfect addition to soups, salads and oven-roasted vegetables!
Middle: Lightly fried leeks are the perfect addition to a pasta or frittata dish. Simply trim, rinse and thinly slice the leek and fry in a pan with a generous glug of olive oil. Simmer until golden brown before adding your favourite pasta sauce or frittata filling.
Root: Simmer with other leftover vegetables to create a flavourful broth. If you’re stuck for time, store in a container and pop into the freezer to use in a stock whenever you please.