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Leeks

What are leeks? About the ingredient leeks. Including 611 recipes with leeks, nutrition data, photos, and where to find it.

About

Leeks are related to the onion, shallot and scallions (green spring onions) family and exhibit a more delicate flavor than onions.

They are in season from fall until spring they are generally available year round at your local markets.

The white and tender part of the leek is considered to be the most desirable. The tougher green leaf parts can be used to enhance vegetable or chicken stock.

Be certain to rinse throughly to remove any grit that can sneak in between the ribs. One of the most effective ways to ensure grit free leeks is to cut each leek in half lengthwise and thinly slice crosswise into thin half-rounds. Place them in a colander thoroughly washing and rinsing with running water.

Usually leeks are eaten cooked, either hot or cold but can be finely shredded raw in a salad.

Leek soups are possibly the most popular culinary use. Greek Emperor Nero had leek soup served to himself every day while in France. The leek has been used for centuries in many classic soups.

Look for leeks that are as fresh as possible, smooth, fresh color and erect foliage.

Preparation involves removing the roots and base and cutting off the tough green part (save for use in stocks).

Leeks can be served hot with a béchamel sauce or white sauce, with cream (Creamed Leeks), au gratin or braised. Cold they can be served with a vinaigrette or flavored mayonnaise.

Other culinary uses are in tarts, fritters and à la grecque. They pair equally well with chicken, lamb and fish, sometimes even with beef.