There are vegetables that have the good life: beautiful, loved by all, always on the shelves … and then there are the others … unloved, wrongly, because often consumers think they are too difficult to or complicated to cook, or unloved by the children: /
Among others, I think about Leek! Admit it, it’s not the first vegetable that you go for the market or the one you automatically put on your shopping list, right? And if in addition you have kids at the table I’m sure you will tend to zap voluntarily .. so, so, do not lie ^^ Did you know that 4 out of 5 children do not even know what it looks like a leek! ! (Source)
Yet, we should put it more often on the menu because it is very good for our health: rich in fiber, vitamins and minerals, it is also very low in calories, and with some tricks, it can be ultra-easy to cook and glamorous (yes I swear ^^). In addition, we eat local, because with 70,000 tons sold, France is the first leek producer in the European Union)
So, when the Association of National Leek Producer Organization (AOPN) offered me to create a recipe for enhancing leek, I immediately accepted the challenge! In addition, thanks to the AOPN, I learned a little more about this vegetable, especially I did not know it existed “two seasons” with premiere leek from May to July, which has as many green as white, and winter leek from October on :) You can find more information on www.lepoireau.fr.
We are in full season for premiere leek and I propose a little recipe that requires few ingredients and very simple to make: you can even do it with your kids, to make them a little more familiar with this vegetable: maki leek! And I bet you they will be devoured in an instant, even the most recalcitrant;)
- 3 leeks
- 2/3 g cup fresh cheese 150
- 1/2 g cup diced ham 100
- Fresh herbs of your choice
- Salt Pepper
- Bring a large saucepan of salted water to boil.
- Cut the roots and the top leaves of the leeks then slice them in half lengthwise. Clean well under a cold stream of water separating the leaves.
- Soak the leeks in water to a simmer and blanch for 3 minutes (watch cooking the leek strips are cooked beings but do not discard). At the end of cooking go immediately under cold water and drain.
- Spread the leaves flat on a towel and blot with paper towel to dry.
- Put the cheese in a bowl, season with salt and pepper then work with a fork to soften. Add the diced ham and chopped fresh herbs (some chives for example) and mix.
- Place a small amount of the mixture on the white end of a leek strips and roll tight in a maki. Repeat with all the leek strips.
- Decorated with fresh herbs and enjoy well chilled as an aperitif!