Simple, delicious and the whole family will love it

Chives are the secret ingredient that gives many dishes a special flavor.Its flavor (and its uses) is similar to that of onions, although usually softer and sweeter, as it also depends on Problematic varieties. Its versatility will save you from many troubles when you don’t know what to eat, since you can make it the protagonist or as a side dish to traditional dishes, more complex proposals or healthy recipes.

Benefits of leeks: an ally in the fight against constipation

Leeks belong to the Liliaceae family.he AlliumFamous vegetables such as garlic, onions, chives and chives also belong to this family and are the most important of them.

It is mainly composed of water, specifically 90%.Furthermore, it is fiber source, some vitamins (vitamins C, A, E and B6) as well as folic acid and carotene. According to the Spanish Nutrition Foundation, the mineral content is not high, but the contribution of potassium and phosphorus is significant.

• low calorie. It is low in carbohydrates and the fiber is very filling, which is why it is recommended in weight management diets.
• Fight constipation. Its fiber and magnesium content give it a mild laxative effect. Therefore, it is not advisable to consume excessive amounts.
• diuretic properties. Since it is rich in potassium and low in sodium, consuming it is beneficial in eliminating fluids.
• antibacterial properties. Its sulfur compounds make it a natural antibiotic that helps improve respiratory conditions.

How to eat leeks: Make the most of it

Although the special chive season starts in December, you can actually find it In the supermarket all year round. This will allow you to discover different varieties that vary in size and flavor, some stronger than usual.

Even so, it’s not as strong as onions or garlic, so eat as much as you can cooked like raw. It’s ideal for soups, salads, quiches and creams such as traditional Vichy sauce.

How do you know if leeks are good?

Buying quality products is important for your health and the success of your chive recipe. The tenderer and fresher the leeks are, the more delicate their texture and flavor will be. Before purchasing, Check the center of the valve stem and squeeze gently. If it’s soft, discard it; if it’s hard, it’s probably woody.

Which part of leeks cannot be eaten?

The first thing you need to do before cooking leeks Just cut off the root part, the outer layer and the hardest green part. Then you have to cut it lengthwise so that when you clean it, the water can penetrate all its layers and take away the sand and even some bugs.

in principle, white part of leek This is for cooking, the green one is not needed. However, there is a current trend to use greens to make broths or add flavor to stews.

How to make leeks not bitter?

As happens with some eggplant recipes, when you cook the leeks, a bitter taste may develop that changes the flavor of the recipe. To avoid this, take the following steps: Needs to be cooked properly. What’s the trick? When frying, be careful to control the moisture and avoid discoloration. It should be translucent, similar to an onion.

How to preserve leeks: better in the refrigerator

Usually, the leek season begins early autumn and ends in the spring. However, depending on the variety, you can find them year-round. The autumn ones are thicker and more flavorful, while the summer ones are more tender, smaller and softer.

• food pantry. Store in a cool, dry place for one week.
• refrigerator. If you just buy it, it will stay fresh for more than two weeks. If cut, it is best to eat it within 24 hours.
• refrigerator. You can cut it open and place the slices in freezer bags. However, it is recommended to boil it in water with a little salt and then blanch it for half to a minute. Drain and freeze. It is best to eat it within 3 months.

Chives Recipe

After reading the basic information about leeks, you can start working.Chives Recipe they are very helpful Whether it’s whipped cream, garnishes or quiches, they’ll get you out of trouble in no time. In addition, we propose two different recipes for Vichy sauce: one more traditional and the other more complex. Which do you prefer?