Leeks

SPRING/FALL/WINTER VEGETABLE

Leeks are a member of the onion family and are a green stalk-like vegetable with green tops and white bottoms. They look like a large scallion.

Leeks are used in soups, like vichyssoise (a cream soup made of potatoes and leeks), but are equally at home in salads and have a milder taste than onions.


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Selecting:

When selecting, choose those that are firm, smooth, crisp, unblemished and brightly colored with stems that are flexible to the touch.

Baby leeks are much smaller than regular leeks but are sweeter and more tender. Thin to medium sized leeks are the best for taste and texture. Larger sized leeks are better for soups.

Storing and Handling:

When storing, place in sealed plastic bags in the vegetable drawer for up to one week.

Preparing:

Trim the tops of the leaves on the leeks and any tough outer leaves. Cut off the the roots at the bottom end.

The best way to clean this vegetable is to slice them down the middle from top to bottom and wash in a bowl of water, spreading open each of the layers to remove all the dirt and debris. It is important to get between each layer to remove all the dirt. Nothing ruins a dish that contains leeks more, than to get a mouth full of grit from dirt that was not completely washed away.

Leeks can be sliced or left whole to cook after washing.

Steaming: place sliced leeks in a steamer basket over boiling water and cover. Steam for approximately 15 minutes or until tender.

Boiling: place sliced leeks in a pan with an inch or so of boiling water and cook for approximately 10-12 minutes until tender.

Sauté: cut leeks into slices or matchsticks and sauté in butter or olive oil for about 8-10 minutes.


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Serving Suggestions:

Side Dishes: Leeks make a great side dish when sautéed in olive oil with garlic and tossed with mustard and tarragon.

Sauces for Leeks: Cooked leeks can also be dressed with cream sauces, cheese, lemon butter or simple marinara sauces.

Marinated Leeks: Raw or cooked (and cooled) leeks taste delicious when marinated with dressings too. Try our Honey Mustard Dressing or Mustard Caper Dressing or our Vinaigrette Salad Dressing.

Soups: Leeks can be added to soups to provide great flavor.


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Seasonings and Foods to use with Leeks: butter, chicken, cream, cream sauces, eggs (omelettes and quiche), fish, garlic, lemon, lemon zest, mustard, potatoes (mashed potatoes or potato salads), tarragon, thyme, tomatoes, tomato sauces, vinegar, vinaigrettes


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Quick Salad - Leek Recipes:

Best Potato Salad
Creamy Mustard Ham Salad Recipe
Mandarin Almond Chicken Salad


Here is a flavorful recipe for leeks with a tropical fruit twist.

Leek Salad with Pineapple