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This member of the onion family is said to be one of the secrets to why French women don’t get fat. Whether that's true or not, the leek is esteemed by chefs and food-lovers alike. Leeks are milder in flavor than most onions and become soft and creamy when cooked through. Its stalk is similar to a scallion, but much larger in scale. Leeks can be braised and served whole, or used in soups, stews, sauces and salads.
Cleaning leeks is an important part of their preparation, since sand and dirt typically get trapped between their many layers. There are two basic ways to clean leeks: Either slice the leek lengthwise through the roots, and, keeping the roots intact, rinse under cold running water; or simply slice the leek and and swish the pieces around in a bowl of cold water. The most desired part of the leek is the white root end and, like many vegetables, the smaller the leek, the more tender it will be.
Leeks can be refrigerated in a plastic bag for up to five days. Cut the small white roots off and trim the green tops before cooking.
Recipes to try:
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