History, benefits, to cook them, recipes 1, 2
What an ancient history! This bulb vegetable, the leek – allium porrum – has a long history in common with its close cousins : garlic and onion. This trio grew in the kitchen gardens of the ancient Egyptians, Phoenicians, Greeks and Romans thousands of years ago. Leeks constituted the basic food of the European peasants in the Middle Ages, and the Crusaders founded it again in the Byzantine kitchen gardens too.
In a recipe of a hearty soup from Wales from the 15th century, we can find leeks with cereal, butter, milk and cheese.
Their benefits They contain a lot of several minerals, plus vitamins B and C. We say they are good for digestion and assist intestinal fermentation. They are somewhat laxative and very diuretic.
To cook them Leeks can be served hot or cold, coated with white sauce or vinegar sauce, in salad eaten with cereals or in soup. It’s available as an organic vegetable and very easy to cook. The green parts are as appetizing as the white parts.
Recipe 2 Lauchegemüse: Leeks Some leeks. Take the whites of the leeks and crush them in very small pieces and mix them with a good almond milk and rice flour. And let it cook well. The dish is good for the Lenten period too, mixed with almond milk and rice flour. And let it cook well and don’t add too much salt. German Middle Ages, translated into French by Karin Becker
Recipe 1 Leek and potato salad Split the leeks and slice into horizontal pieces, spell the potatoes and cut them in medium-sized pieces. Wash the vegetables in a bowl, so afterwards you can give the water to your plants. Let them cook in a little boiled and salted water or in a steamer then let them finish cooking in theNorvegian Pot. When they are completely tender, drain them well and keep the water for the next soup. Put them in a big dish, coat them with fresh organic sour cream. Mix well and eat it when it’s still mild. Don’t anticipate it will last long, it’s too good!