What Is A Leek?

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leek

A leek is a member of the lily family. They look like large, overgrown scallions with a fat white tip and wide green leaves. Their flavor is sweeter and stronger than scallions, but milder than common bulb onions.

Trim the root end from the leek. Cut away the dark green top.

trimming leek

Slice the white portion in half lengthwise. Then turn the leek on its side and slice the white portion again in half lengthwise.

splitting leek

Pour some water in a long elognated glass dish to wash thoroughly or rinse under running water to remove grit and sand which accumulates under the outer layers of the leaves.

washing leek

Leeks can be baked, braised or grilled as a side dish, or used to season stocks, soups or sauces.

Choose leeks that are firm, with stiff roots and stems. Avoid those with dry leaves, soft spots or browing. Leeks are available all year.

leek

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

Comments

  1. This is an excellent article. It tells me all I need to know about leeks at a glance. It is not too long nor is it over-informative. It is short and to the point with all of the right information. Pictures of the leek with demonstrations to show what is being explained is an A+
    additive. Excellent pictures! Thumbs Up to the writer of this article!

  2. This is an excellent article. It tells me all I need to know about leeks at a glance. It is not too long nor is it over-informative. It is short and to the point with all of the right information. Pictures of the leek with demonstrations to show what is being explained is an A+
    additive. Excellent pictures! Thumbs Up to the writer of this article!

    • don lisk says:

      I like to use leeks as an alternative to onions especially with a pork roast the flavor mends with the other vegetables like celery does and it brings out the natural flavor of the broth that is being cooked with the other veggies and roast

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