Leeks look like huge scallions, and are a member of the allium family like onions, garlic, and of course, scallions. Typically just the white part of the leek is used, but the green top can be added to homemade stocks. Leeks are easy to use and can be used in place of onions in most dishes. They pair well with butter, and can be used in soups, stocks, stews, or just served on their own as a hearty side dish.
Storage
Remove green tops from leeks and keep the white portion loosely wrapped in a plastic bag. They will keep for at least a week. Use green portion for homemade stock or discard.
Preparation
For step by step instructions, check out our post on chopping a leek. Dirt is often hidden inside leeks, so after removing green top, slice in half and rinse under running water, holding the layers open or slice into rings and swish in a bowl of clean cool water. Add to dishes as you would an onion, sautéing before adding other ingredients.
Recipes
Cornbread Stuffing with Bacon & Leeks
Baked Cabbage with Sausage, Potatoes, & Leeks
