What are the different types of leak meals?

Leeks are members of the Amaryllidaceae family, along with other Alium, such as garlic and onions, and are used in many of the same types of meals. This vegetable looks like large, thick, green onions or leeks and are primarily available in spring, although the farmers' markets are sometimes available smaller "summer leeks". Chefs can use these vegetables in various soups, sauces and baked pores, as well as fried or raw salads and as a decoration on other foods. The poles have a relatively mild taste and cannot be replaced directly for the onions in the recipes, but pair well with mild masses such as chicken and veal, as well as cheese and eggs, other vegetables and potatoes or rice. Like this vegetable, it has a slightly spicy taste with sulfur elements and contains a relatively high core vitamin C. Unlike ordinary garlic and onions, leek and their close relatives are quite mild and lack strong "bite". Like other Alium, they are used to add depth of taste to meat and vegetarian withruddy dishes. Chefs can buy leeks that resemble spring or green onions, in supermarkets in early spring or smaller, thinner summer leek on farmers' markets during the warm season.

soups are among the most popular leek dishes, including potato leek soup, Scottish rooster-and-leekie and Vichyssoise. They can also be used to make sauces such as creamy leek pasta or fish sauce, made of cream and thick cheeses. Baked leek dishes also often include a milk element, such as the pore gratin, which uses heavy cream and cheese, or leek in Quiche, which pairs these fine vegetables with cheese and eggs.

Slaved Leeks creates an excellent ornament or salad, whether it is served raw or fried in butter or oil. Fried leeks can be slowly cooked to caramelize natural sugars in vegetables or fast, like "curling leeks" to form a screamspida texture. Both boiled pores and cooking oil can be added to food to improve its taste. When used in salads, these vegetables work both as an ornament and as a primary component, especially when it is accompanied by a tasty bandage.

It is possible to replace the leek for another alium during cooking, but most recipes do not allow direct replacing one per year for the slight taste of the pore. Replace the leeks directly in recipes that call specifically for mild, sweet onions, shallots or elephant garlic. Use a much larger amount of pores in recipes that require ordinary onions or reduce the intensity of other aromatic substances. Pore ​​dishes are well paired with veal, chicken and oily fish, as well as eggs, cheese and cream or starch elements such as potatoes and rice.