Related to onions and scallions, leeks are a mild vegetable, great as a side dish or in a soup. They are large stalks with a white bulb and green leafy tops. With a few quick tips, leeks are an easy and sophisticated addition to any dinner.
Leeks are in season beginning in September and throughout the winter.
Look for leeks that are shaped like a cylinder and choose ones that are not larger than one and one-half inches in diameter.
Store your leeks unwashed and well wrapped in the refrigerator.
Uncooked leeks will keep in the refrigerator for 1-2 weeks. Cooked leeks will last a couple of days in the refrigerator.
It is important when preparing leeks to wash them thoroughly as dirt may get trapped in the layers of the vegetable.
Trim the roots and some of the green tops, especially if they seem woody. There is no need to cut all of the green off as it cooks well and is delicious to eat. Cut and cook according to your recipe.
Leeks are low calorie and are a good source of vitamin C, iron, manganese, vitamin B6 and folate.
Saute leeks with sliced carrots until tender. Serve with a little salt and pepper.