Saturday, in "The table of the good living", the chroniclers of Europe 1 gave some advice to vary the recipes based on leeks.
Olivier Poels, for example, associates them with ham, when Ophélie Neiman uses them instead of onions in her ramen.
This vegetable can delight your taste buds all winter ahead.
Low in calories and rich in fiber, leek is, in addition to being delicious, highly recommended for its nutritional benefits.
But you still have to know how to cook it and be able to vary the recipes.
On Saturday, in
La table des bons vivants
, Laurent Mariotte and his columnists gave their advice for innovating in the kitchen.
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Ophélie Neiman, journalist at
Le Monde
, prepares her leeks in particular steam, before grilling them a little.
"I took them again to get a bit of crunch, so that it wasn't too deliquescent," she adds.
And once the leek is ready, "I add a vinaigrette with a crushed hard-boiled egg".
Laurent Mariotte also associates leek with egg.
"I steam them, I cut them in bevels or in small whistles, then I crush my egg on top to make a mimosa egg on the leek-vinaigrette", he explains.
A ham and leek recipe
Olivier Poels, meanwhile, transforms one of his favorite Belgian dishes, endive with ham, replacing endive with leek.
"We roll it in the ham, then add the béchamel and cheese."
Finally, thanks to its slightly garlic taste, Ophélie Neiman also uses leek to replace the onion in her ramen, whether they are sautéed or in broth.
"I cut it and then I sauté it, or else I put it in the broth and it serves as an onion", explains our columnist.