Leeks have a subtle and delicate flavor that is milder and sweeter than that of onions. The white part grows underground and is formed of sheathed cylindrical leaves; it is the more tender part of this vegetable and that which is the most appreciated and most commonly used. The white adds a subtle touch to various dishes without masking other flavors. Select those with crisp, brightly colored leaves and an unblemished bulb. Avoid any with withered or discolored leaves. Leeks can be refrigerated in a plastic bag up to five days. Before using, trim roots and green tops and split the leeks from top to bottom and wash thoroughly to remove the earth and sand trapped between the leaf layers. See also scallion.
Related to the onion family and used similarly for flavoring in food preparations. Leeks have a thick, cylinder shaped stalk without a bulb and have a mild onion flavor and fragrance. Leeks may be baked, broiled, braised, sautéed or microwaved. They are frequently served as a side vegetable. Purchase leeks that are fresh looking with clean white bottoms and crisp green tops. Leeks may be purchased year round; small to medium ones are the most tender. Store unwashed in a loose fitting plastic bag in the refrigerator.
Leeks look like very large green onions (scallion) in the produce section. The leek is related to both garlic and the onion even though its flavor and fragrance are milder and more subtle. Because they are so sweet, leeks are often cooked and served as a side vegetable. Wash carefully to remove the dirt between the layers. Look for leeks with lots of white.
are of the amaryllis family, related to onions. The Welsh wear them in their hats to commemorate St. David's Day on March 1st to remember his urging Welsh warriors to distinguish themselves from their Saxon opponents in battle in the Dark Ages. ( Vichyssoise)
A member of the onion family which does not form a bulb. Leeks are a thick stalk that resemble a large green onion without a bulb. Select Leeks that are about 1" thick with clean, bruise-free white bases and fresh green tops. Leeks are frequently used as an ingredient in soup or sauteed and served as a side dish.
Leeks are members of the onion family that have a milder taste and look like large green onions. To prepare: Cut off base and tough dark green stems. Slice remainder in half and swish in water to remove grit. Pull apart layers to be sure that all dirt is removed.
Remove excess moisture by blotting with a paper towel. Place in a plastic bag or wrap with plastic. 1 to 2 weeks