Three recipes with leeks

Good like leeks

The leeks are excellent vegetables, have natural diuretic, depurative and antioxidant properties.

Laxative, antibacterial and moisturizing, the leek also becomes an ally of the change of season, as it is rich in important nutrients, such as calcium, iron, proteins and vitamins, including vitamin C, vitamin A, vitamin K and vitamin E.

It should not be forgotten that the leek also helps keep the cardiovascular and circulatory system healthy by destroying bad cholesterol. If the recipes with cooked leeks abound, it is often more difficult to find them with raw leeks, which are even better for the body. Here are three mixed proposals.

Raw leeks and radishes

Ingredients for 4 people

> 1 pack of valerian salad;

> 1 leek;

> 6 radishes;

> various oily seeds (chia, sunflower, sesame, pumpkin);

> 1 pair of tablespoons of extra virgin olive oil

> 1/2 squeezed lemon

> 1 teaspoon of apple vinegar

> salt and pepper for the emulsion.


Prepare a base with a well cleaned valerian or songino salad, cut the leek into very thin slices and do the same with the washed radishes. Then spread them on the green salad, adding your favorite oil seeds; emulsify the ingredients for the seasoning and pour it on top.

Risotto with leek, sage and lemon

Ingredients for a couple of people:

> 6 fists of favorite rice;

> 1 leek;

> a few leaves of fresh sage;

> an organic lemon;

> vegetable stock to taste;

> grated Parmesan cheese;

> salt, pepper, extra virgin olive oil.


Fry the leek cut into thin slices in a little oil with a couple of pinches of salt, then add the rice, if you like it, add the white wine and sauté for a few minutes.

Then gradually add the boiling broth, the chopped sage leaves, the grated rind of half an organic lemon, well washed.

Only two, three minutes after cooking, mix with a couple of tablespoons of fresh lemon juice, grated parmesan, freshly ground black pepper and extra virgin olive oil.

Leek and potatoes veloute

Ingredients for 2/3 people

> 2 leeks;

> 3 potatoes;

> vegetable broth;

> salt, pepper;

> parmesan or flaky yeast;

> cream or soy cream;

> bread croutons.


Cut a couple of leeks into thick slices, discarding the outer green part. Put them in a large pot with just over half a liter of vegetable broth, three diced potatoes and a pinch of salt if necessary.

When it starts to boil, count about 25 minutes of cooking.

Turn off the heat and blend everything with the immersion blender for a few seconds. Add to the velvety a tablespoon of Parmesan or flakes of yeast and, if you like, cream or soy vegetable cream. Serve accompanied with freshly ground pepper and croutons.

Curiosities : in Cervere, in the Langhe, every year the traditional leek fair takes place in November.

Cookbook for inspiration: "The Green Spoon" by Walter Pedrotti.

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