Leeks
by Jillian on February 17, 2010
Leeks look like green onions…on steroids. Despite their hulky girth and size, leeks are quite mild and sweet. Since they taste like a blend of garlic and onion, leeks are really versatile and can be used for countless recipes – which is a good thing because I get lots of them in my winter CSA box!
How to pick: Choose smaller leeks with crisp, bright green leaves. Avoid leeks with dull, wilted leaves and whose roots are shriveled or dry.
How to store: Store in a plastic bag in the fridge for up to five days.
How to prepare: Leeks are notorious for being gritty because they grow underground. To avoid dirt in your dish, first cut off the root end and dark green leaves. Peel off and discard any wilted or blemished outer leaves. Then, depending upon your recipe, cut or leave your leeks whole. Rinse them under water or soak them in a bowl of water until all grit is removed.
Recipe ideas: Start the day with Christina’s Potato, Leek & Goat Cheese Frittata recipe, whip up a simple side dish with The Kitchn’s braised leeks with wine and garlic or throw one or two leeks into your pot of simmering broth or stock for added flavor.
Fun fact: Leeks are prized crops in the UK because they can withstand cold temperatures.
Tagged as:
leeks,
winter
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