Recipe: Appetizing Stuffed Leek Leaves

Stuffed Leek Leaves. When a recipe calls for just the whites of a leek, don't waste the leaves; they're edible and can be Saturday morning, I set off for the farmers market with two items at the top of my list – leeks and. A colorful stuffing for your Thanksgiving dinner! This veggie-ful stuffing is made with fall butternut squash, leeks, celery, sage, and cranberries.

Stuffed Leek Leaves I also love the sound of the Salmon Stuffed with Leeks. Leek bolani are a delicious oniony and peppery stuffed flatbread from Afghanistan. Stuffed bread is delicious and fun to eat! You can cook Stuffed Leek Leaves using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Stuffed Leek Leaves

  1. It’s 5-6 of Large leeks.
  2. You need 100 gr of ground beef.
  3. It’s 1 handful of rice.
  4. You need 1 handful of bulgur.
  5. Prepare 1 of dry onion.
  6. Prepare 1/2 bunch of parsley.
  7. Prepare to taste of Salt pepper, red pepper.
  8. It’s 1 tbs of tomato paste.
  9. You need 1 tbs of red pepper paste.
  10. Prepare 1-2 tbs of olive oil.
  11. Prepare 1 tbs of tomato paste, for sauce.

These leek bolani are no different. They are bursting with delicious oniony. A wide variety of leek leafs options are available to you, such as occasion, processing type, and. A leek is a vegetable that consists of a small white bulb, a long stalk and thick leaves.

Stuffed Leek Leaves step by step

  1. Wash/clean leeks.
  2. To prepare stuffing, chop onions and parsley. Add paste, pepper, salt, rice, bulgur and ground beef.
  3. Mix stuffing.
  4. Boil water, turn off the stove, put leaves into water, cover, wait until they are soft.
  5. Rinse, start stuffing.
  6. .
  7. .
  8. .
  9. Finish all the leaves.
  10. Put into a pan, mix tomato paste with water in a cup.
  11. Pour over leek make sure not to much , water must not cover stuffings , add olive oil.
  12. Cover and cook in mid- low heat about 20 mins, until leeks are soft ,.

It's similar to a cross between an onion and garlic, but with a more bitter taste. The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. Combine your frozen leek leaves with unused pieces of other vegetables and steep them in water to make healthy, delicious stock for soups or substitute in any recipe as a fat-free alternative to chicken. Leek flakes are great in soups and anything that you feel there flavoring would enhance.

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