Leeks are part of the allium family, and are related to onions, garlic, and scallions. Leeks look
like oversized green onions, but they have a much milder flavor and a creamier texture when
Leeks can be used raw in a salad but typically leeks are used cooked. They can be used in place
of onions in many dishes.
Typically just the white and light green part of the leek is used, but the dark green top can be
used to make homemade stocks.
Keep leeks in the fridge, loosely wrapped in a plastic bag. They will keep for at least a
week. If the outer leave looks nasty, remove it before storing.
Prepare the leeks:
Trim of the roots and the ends of the dark tops. Remove the outer layer if needed.Place the leek on a cutting
board and cut in half lengthwise. Then cut the halves crosswise. Place all the little pieces into a bowl with cold water. Use your hands to dislodge any dirt. The dirt will sink to the bottom and you can scoop out the leeks. If your leeks are very dirty you might want to repeat this step.
Alternative way to clean leeks:
Place leek on a cutting board. Starting halfway up the stalk (or about half an inch to an inch below the lowest opening) cut the leek into half lengthwise. Fan open the leek and place under cold running water to rinse out all the dirt. Make sure you get between all the layers. Clean off any dirt from your cutting board before you cut the leek into half rounds.
How to use leeks:
Use instead of onions in soups and stews.
Eat sautéed leeks as a side dish.
Use leeks in a Potato Leek Soup
Add sautéed leeks to an omelet, a frittata, or a quiche.
Add them to a pot roast.
Add sautéed leeks to mashed potatoes.
Brush halved leeks with oil and roast them (carefully, don’t burn them).