Leeks
Leeks are a member of the onion family. They have a rather distinctive flavor: quite coarse when fresh (though rarely eaten that way), and quite tender and even slightly sweet when cooked. Two-thirds of the leek's length is white and fairly firm; this is the portion eaten. The remaining third is green and usually discarded.
Leeks are versatile and fit well into recipes for preparing any dishesIt is from this that two of the most famous onion soups are made: Scottish and French.
How and when can I buy?
You can buy leeks all year round, but the best ones are sold from September to March.
As with any fruit or vegetable, make sure the plant is fresh and undamaged. The leaves should be bright green and crisp to the touch. The smaller the plant, the sweeter and more delicate the flavor.
Culinary uses
Before cooking, wash leeks thoroughly, as soil may remain between their leaves. Then, trim off the bottom part of the leek, where the roots grow, as well as the green part of the leaves. Now, take a knife and split the stem and bulb in half. Rinse the leek again under running water, pulling back the bottom layers to remove any soil and dirt. Alternatively, you can first finely chop the leek, then place it in a colander and rinse under cold running water.
Leeks are great steamed (chopped – 8 minutes, whole – 16 minutes) or pan-fried (sliced – 8 minutes). They can be used as a filling for casseroles, cheesecakes, pies, and soups.
Instead of leeks in cooking, you can use regular onions onions.
Storage
Leeks keep well in the refrigerator for about a week. However, they should be tightly wrapped, as their strong onion aroma can permeate everything else in the fridge.
All recipes with leeks
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