How to cook with leeks
Leeks will never again be the unsung hero of any dish. Once merely a replacement for the onion, this delicately flavoured vegetable has a sweet and unique flavour that formulates a delicious base for so many scrumptious soups, quiche and pasta sauces.
Fry it off lightly with a knob of salted butter, add it generously to a hearty soup or use it in a stuffing; whichever way you choose, cooking with leeks is the perfect go-to when you want to enhance recipe flavours.
Here’s our seasonal guide to cooking with leeks, learn how to store, pick and prepare this sensational vegetable:
- Member of the onion family, also related to garlic, chives and shallots, these vegetables are known as the allium group of vegetables
- They need to be thoroughly cleaned, as the multiple layers of the leek harvest dirt
- Availability: April – August
- The sweet, subtle flavour of the leek is perfect in French food
- Keep in the crisper section of your fridge
- Only trim the stem and leaves of the leek when you are ready to cook with it; doing this will ensure your leek won't wilt too quickly.
How do I choose a leek?
Look for a leek that is firm to touch and has bright and solid green leaves. You want to choose a vegetable with a strong white base that doesn’t have any large markings.
Can you use the green part of leeks?
Yes you can eat the green part of the leek. In fact, this is the part of the leek which is the most nutritionally compound. It contains various nutrients from the carotenoid family such as beta carotene which supports our vision, immune system and improves the health of our skin.
TIP: Cooking with leeks is particularly delicious in stock. If you have excess, in particular the green part of the leek – pop it into a freezer-safe bag and store for future stock cook ups.
Leek recipes
Get inspired to whip up some winter warmer recipes below!
