how to clean a leek and a recipe for leek and parmesan muffins

Leeks are a member of the onion family and have a mildly sweet, onion-like flavor. They are in season from September through May, but you can find them year round. And although sometimes you will see those gigantic over-sized leeks, the best ones are ideally not more than about an inch in diameter, firm with dark green leaves and white necks.  Store them in your fridge unwashed and untrimmed for about one to two weeks.

The most commonly used part of the leek is the white neck and the light green portion of the leaves.  The darker green leaves can be used to make stock.  Leeks can be eaten raw in salads, as well as cooked in soups, pastas, dips, savory pies and tarts like my swiss chard tart with chevre and leeks and these delicious Leek and Parmesan Muffins.

How to Clean A Leek

1. Cut off dark outer greens leaving just the white and light green part. Save the dark green part for home-made chicken stock (bone broth) or add to your compost. It is too woody and pithy to eat.

2. Slice the white and pale green parts of the leek lengthwize.

3. Cut crosswize into half-moon like strips.

4. Transfer the chopped leek to a bowl of cold water and swish around to get all the dirt out from between the layers.  The dirt will fall to the bottom of the bowl.

5. Lift the clean leek out leaving the sand at the bottom of the bowl. Do not pour the water out with the leeks or the dirt will mix right back in with the leeks.  Lay the washed cleaned leek pieces out on a towel to dry.

Leek and Parmesan Muffins

• Prep Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 muffins 1x

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Description

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar.

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Scale 1x2x3x

Ingredients

• 2 tablespoons unsalted butter
• 1 large leek, sliced, see prep tip*
• 1 cup white whole-wheat flour
• 2/3 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoons white pepper
• 2 eggs
• 1 cup buttermilk, see substitution tip*
• ¼ cup avocado oil or organic canola oil
• ½ cup grated Parmesan cheese

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Instructions

1. Preheat oven to 375 degrees F.  Coat a muffin pan with cooking spray.
2. Melt butter over medium heat in a medium skillet.  Add leeks and cook, stirring often until softened but not browned 5 to 6 minutes. Transfer to a plate to cool.
3. Whisk white whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and pepper in a medium bowl. Whisk eggs, buttermilk and oil in a large bowl. Stir in the flour mixture, the leeks and Parmesan cheese until just combined. 
4. Spoon into the prepared muffin pan and transfer to the oven.  Bake until the muffins have risen, are light golden and spring back when touched lightly, 22 to 24 minutes.  Let cool 5 minutes in the pan before turning them out onto a cooling rack to cool.

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Notes

2 g added sugars, 40 mg cholesterol

Substitution tip* for buttermilk: Place 1 tablespoon lemon juice in the bottom of a measuring cup. Fill to the one cup mark with milk.

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Nutrition

• Serving Size: 1 muffin
• Calories: 156
• Sugar: 3.5 g
• Sodium: 316 mg
• Fat: 8.5 g
• Saturated Fat: 2.4 g
• Carbohydrates: 16 g
• Fiber: 1.5 g
• Protein: 5 g