Winter Veggie Highlight: Leeks
Introduction - This member of the onion family is less likely to make you cry but it’s just as good at adding flavor and depth to dishes. Leeks are alliums like garlic, onions, and shallots but do not generally grow large bulbs. Instead the stalk and leaves are the main attraction. They are very similar to green onions and chives, however they are much larger and tougher than either of the aforementioned alliums. They have a crisp springy texture that adds some crunch to salads but can be softened and almost buttery in soups.
Overview - Leeks are high in Vitamin K, B6, C and A. They also contain notable amounts of manganese, copper, folate and iron. They are milder than onions.
Uses + Storage - Leeks are great in soups but you can add them to just about anything you would add an onion to. Add them to pastas, pizzas, casseroles, omelettes, and more. You can even fry them up for a crunchy topping to salads.
You should not wash or cut them before storing as they will spoil faster this way. To preserve them for about a week, place in the fridge in a dry bag or uncovered.
Rinse well before use - this includes separating the stalk and leaves a bit to clean in between for trapped dirt.
How to pick a good leek - Make sure the green color is vibrant and that the leaves don’t look dry or withered. They should feel firm but not tough.
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