TIPS: Leeks

Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Tips for Preparing and Cleaning Leeks:

Leeks can be quite sandy, so careful washing is important. Here’s how to properly clean a whole leek.

• Start by removing the outer layer of white (unless it is very fresh or from your own garden).
• Trim the base with a sharp paring knife to remove all the roots.
• Make an incision in the middle of the white stalk and cut toward the green tips, severing the leek in two, but with the bottom still intact.
• Wash well under cold running water, pulling the leaves apart to rinse well between them.
• Drain, green tips down, in a colander for a few minutes.

If the recipe calls for chopped leeks, it is best to chop them and then wash under cold running water. Allow to drain well before using.

Storage:

Store leeks in a plastic bag or crisper drawer in fridge; do not wash until you are ready to use them. Or chop to desired cooking size and freeze.  Being a cold weather vegetable, leeks prefer the coldest part of the refrigerator, which is usually the bottom crisper drawer.  Properly stored, leeks can last about a month!

 A Few Quick Serving Ideas: 

• Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.
• Add finely chopped leeks to salads.
• Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.
• Add leeks to broth and stews for extra flavoring.
• Braised leeks sprinkled with fennel or mustard seeds make a wonderful side dish for fish, poultry or steak.
• Add sliced leeks to your favorite omelet or frittata recipe.