Leeks are versitle in cooking weather braised in cream, simmered in butter, soups, cassaroles and salads.
Known as the “King of the Soup Onions”.

Mildly savory but sweeter than green onions, shallots, and garlic but slightly savory.
Steamed, roasted, boiled or you can stirfry lid covered adding ginger and garlic.
Do not allow leeks to brown as they will toughen.
Cover so they sweat, simmer slowly until tender.
Buy Leeks with firm, unblemished white and green parts.
Leeks do not store well after several days in the salad drawer.
Wash thoroghly to remove sand and grit.
Remove the first white layer slice in half, wash under cold water to remove stubborn earthy leftovers.

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