Culinary file:

Leeks – spicy vegetable, biennial herb of the onion family, garlic-like with broad flat leaves. The culinary purposes using the lower part of the stem (it has a milky white color) and young leaves. Leek has a delicate flavor and a slight sweet taste, devoid of visual onions.
Leeks are used in fresh, boiled, fried, dried, frozen, canned and pickled. There is a salad leeks – the so-called “pearl onions”, especially tender and juicy.
The stems of leeks cooked like asparagus, stewed with mushrooms, fried in batter, added to sauces, put in salads, stews, soups and soups of vegetables: cabbage, potatoes, spinach, carrot, nettle. Leeks are good in soups and broths of meat, side dish to meat, poultry and fish, pasta, fried, dough and filling savory pastries (such as pies, pancakes). The secret to the chefs – serve meals with leeks with grated hard cheese.
Fresh leaves of leeks served as a side dish, put in the vegetable salads, cold dishes, meat and fish breading, intended for fire, frying or baking.
Like onions, leeks compatible with most spicy vegetables and herbs: tarragon, ginger, cardamom, garlic, lovage, nutmeg, red and black pepper, parsley, saffron, marjoram, oregano, coriander (cilantro), barberry, etc.

Compatibility with meals:

meat dishes, fish dishes, vegetable dishes, poultry dishes, other
Application for medicinal purposes:

Leeks strengthens the immune system, has beneficial effects on digestion and metabolism, increases appetite, normalizes the activity of the intestines, the lungs, liver, kidneys and gallbladder.
Spicy vegetables is recommended to use for rheumatism, colds and inflammation of the respiratory tract, gout, obesity, atherosclerosis, reducing the overall tone of the body. Also in folk medicine leeks used as a diuretic and choleretic agent.


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