Leeks

Leeks belong to the same family as the onion. When you buy leeks make sure that the leaves are dark green and that the stem is tightly closed. The straighter stems with no bulb are the preferable but take note- only early leeks have light green leaves- otherwise it is probably a sign that they are just not fresh. 

To prepare leeks, remove the tough outer leaves and the root and wash them thoroughly under cold running water. Slit them length ways without cutting right though it and wash it again. This is necessary to remove all of the sandy dirt from within. The white and light green stem is the most tender part of the vegetable and is the piece most used in the kitchen. Rings of freshly cut leeks can be used in summer salads or they can be stewed with other vegetables- or perhaps try young steamed leeks wrapped in ham- a fabulous treat for any occasion. The dark green upper parts of the leaves can be used to flavor soups and sauces. 

Leeks can be kept in the refrigerator for up to 5 days, but if they have already been cut, cover the cut end with some damp paper towel. 

TIP

The inner leaves of the leeks often have dirt in them, so if you don’t need rings you can slit the stem open with a knife, without cutting right through- then use your fingers to spread open the layers and wash it under running water. 

If you need rings of leek cut them first and then wash them in a sieve under cold running water to remove any dirt.