Description
Leeks have been an important part of the cuisine in Europe and the British Isles for centuries. Leek is the main ingredient in two well-known soups: Scotland’s cock-a-leekie soup and France’s crème vichyssoise. From these well-regarded recipes, we know that Leeks pair well with lemon, cream, poultry and bacon. Leeks are also often found paired with cream and potatoes in the classic, potato Leek soup. Leeks can be eaten raw on salads or mixed into a chicken or tuna salad. Leeks are generally sautéed in oil or butter to soften or “sweat” before adding to pizzas, pastas, egg dishes, risotto, or served on their own as a side. Chopped Leeks are used in soups, stir-frys, or braised with carrots and celery. Leeks are also a popular tart or pastry filling. The darker, top section of the leaves is not eaten; this section of the leaf is usually discarded or kept for use in stocks. The very base of the bulb is cut off, just above the small fringe of roots. Cleaning is important, whether preparing Leeks whole or chopped. The easiest way to clean Leeks is to cut in half lengthwise and chop thinly. Put chopped Leeks in a bowl and rinse with fresh, cool water, changing out the water until no debris remains. Dry the Leeks well before preparing. To use the Leek whole, insert the tip of a knife just above the last leaf margin and cut straight through lengthwise, fanning the Leek open to expose the spaces between the layers. A second cut can be made crosswise, to expose more layers if necessary. To store, chopped Leeks can be blanched and frozen. Whole Leeks will store in the refrigerator for up to a week, wrapped well to keep the aroma at bay.
Source: https://specialtyproduce.com/produce/leeks/leeks_113.php
