how to clean a leek and a recipe for leek and parmesan muffins
by Katie Webster
April 28, 2017 (updated 2/2/20) Jump To Recipe
Do leeks intimidate you just a bit? They’re kind of big and you’ve probably heard there is a super special way you have to clean them, right? Then there’s the question, “What the heck do I do with leeks?” Well, I’m here today to tell you all about them, how to clean a leek step by step and I have an awesome Leek and Parmesan Muffin recipe! These muffins are a perfect make-ahead kid-friendly breakfast or snack!
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
- 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.
Braised Leeks | Simply Recipes
30-Minute Creamy Mushroom and Leek Chicken Breasts | foodie crush
Grilled Leeks with Spicy Grilled Corn Salsa | Tasty Yummies
Roasted Leeks | Never Enough Thyme… When Lana’s Cooking
Parsnip, Potato and Leek Gratin | Healthy Seasonal Recipes
Chicken Leek Shepherds Pie | Healthy Seasonal Recipes
Leek and Parmesan Muffins
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Oven/stove top
- Cuisine: American
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.
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
Instructions
- Preheat oven to 375 degrees F. Coat a muffin pan with cooking spray.
- 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.
- 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.
- 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.
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.
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
I love leeks so much! These muffins ere delicious. I love savory muffins.
★★★★★
Delicious! Used cheddar, added fresh thyme and andouille sausage
It is very beautiful recipe, I am hungry now
thank you for sharing
Thanks so much!
Hey Katie- I’d like to make these but I only have “real” whole wheat flour? Is the substitution equal?
They sound wonderful!
;-D
Debbie
Yes they are interchangeable. Hope you like them Debbie. And I hope you and Peter are well. Happy spring!
These are so delightful! I just made them for dinner and Peter said to tell you that they are 5 stars. They are so light – I’m assuming that is partially due to the buttermilk? And such an interesting flavor; they are barely savory. We’re looking forward to trying them tomorrow to see what they taste like after cooling. I don’t usually think of making muffins for dinner, but these will be on the list.
Thank you!
Thank you so much and to Peter too! I love hearing back! Have a great week Debbie!
We love leeks in our family. In fact it’s one of the leaves my kids eat.. I can’t wait to try these muffins. Yum.
Your kids eat leek leaves? Wow! That is awesome Veena.
I love your method for cleaning leeks. I have yet to do this, so this will definitely come in handy!
I find it works much better than slicing in half and running it under the water. This way all of the grit comes out completely.
First of all, your photos are beautiful! The muffins sound fantastic too. Yum!
Thank you Jovita. Glad you stopped by.
These muffins look great. I love a nice savory muffin. Thanks also for the leek info; I like to save the dark green part and add it to veggie broth. It makes the broth a nice dark color not to mention a nice rich flavor.
Thank you Debi. I so rarely make vegetable broth, but it is so good when it is homemade. I bet the leek really helps!