Leeks are a vegetable that belong to the same family as onions and garlic. However, instead of forming a bulb, leeks produce a long cylinder of bundled leaf sheaths. The edible parts are the white base and the light green stalk. The darker green ends are usually discarded since they are tougher and have less flavor. Leeks have a mild oniony flavor and can be eaten raw or cooked. (Read more on Wikipedia.)
Preparation
First, cut the root off from the base of the leek. Then, remove the tough, dark green leaves. The light green to white section of the leek is the edible portion. Cut this portion in half lengthwise and then chop the leek into pieces. Leeks can be pretty dirty sometimes so place the chopped pieces in a colander and rinse thoroughly before cooking. Leeks can be used in dishes much like onions and are a great addition to soups and stir-fries!
Storage Tips
Store scallions and leeks in loosely closed plastic bags in the refrigerator.
Nutrition
Leeks are a great source of vitamin A, vitamin K, vitamin C, folate, and manganese. They also contain chemicals called polyphenols that may help prevent inflammation, atherosclerosis and type 2 diabetes. (Read more on World’s Healthiest Foods.)
Seasonality
Aug, Sep, Oct, Nov, Dec.
Recipes
Acorn Squash Stuffed with Rice, Apples and Chevre
Baked Spinach Curry
Braised Leeks
Butternut Squash Casserole with Leeks, Prosciutto and Thyme
Caramelized Onion Dip With Frizzled Leeks
Carrot Soup with Orange and Ginger
Celeriac Hashbrown Casserole
Celery Root and Apple Soup
Challah Stuffing with Turkey Sausage, Leeks and Cherries
Cock-a-Leekie
Creamy Parsnip, Celeriac and Turnip Soup
Crispy Leeks
Fiddlehead and Gruyere Tart
Garlic Scape Potato Leek Soup
Grilled Portabella Mushrooms Stuffed with Cranberry and Sausage
Kale and Sweet Potato Soup with Cumin and Lemon
Kitchen Scrap Vegetable Broth
Leek and Turnip Risotto
Leek and Turnip Soup With Kale and Walnut Garnish
Leeks a la Grecque
Lemon Sunchoke and Parsnip Soup
Marinated Leeks with Herbs
Pasta with Leek, Pepper and Chive Sauce
Penne with Broccoli Rabe, Walnuts, and Pecorino
Pork Chops with Apple, Fennel and Sage
Potage of Spring-Dug Parsnips
Potato Leek Soup with Cashew Cream
Risotto with Winter Squash, Leeks and Basil
Rosemary Roasted New England Roots
Shell Bean Soup
Simple Leek and Sage Risotto
Spicy Carrot Soup (with Harissa)
Stir-Fried Bok Choy with Mushrooms and Peppers
Sunchoke Pasta Sauce
Toasted Farro Salad with Roasted Leeks and Root Vegetables
Veggie Farro Salad
Vichyssoise (French Leek Onion Potato Soup)