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Produce Info, Storage Tips and Recipes

Leeks

Leeks

The Basics

Leeks are a vegetable that belong to the same family as onions and garlic. However, instead of forming a bulb, leeks produce a long cylinder of bundled leaf sheaths. The edible parts are the white base and the light green stalk. The darker green ends are usually discarded since they are tougher and have less flavor. Leeks have a mild oniony flavor and can be eaten raw or cooked. (Read more on Wikipedia.)

Preparation

First, cut the root off from the base of the leek. Then, remove the tough, dark green leaves. The light green to white section of the leek is the edible portion. Cut this portion in half lengthwise and then chop the leek into pieces. Leeks can be pretty dirty sometimes so place the chopped pieces in a colander and rinse thoroughly before cooking. Leeks can be used in dishes much like onions and are a great addition to soups and stir-fries!

Storage Tips

Store scallions and leeks in loosely closed plastic bags in the refrigerator.

Nutrition

Leeks are a great source of vitamin A, vitamin K, vitamin C, folate, and manganese. They also contain chemicals called polyphenols that may help prevent inflammation, atherosclerosis and type 2 diabetes. (Read more on World's Healthiest Foods.)

Recipes

Braised Leeks
Caramelized Onion Dip With Frizzled Leeks
Celery Root and Apple Soup
Creamy Parsnip, Celeriac, & Turnip Soup
Crispy Leeks
Fiddlehead and Gruyere Tart
Grilled Portabella Mushrooms Stuffed with Cranberry and Sausage
Kale and Sweet Potato Soup with Cumin and Lemon
Penne with Broccoli Rabe, Walnuts, and Pecorino
Spicy Carrot Soup (with Harissa)
Sunchoke Pasta Sauce
Vichyssoise (French Leek Onion Potato Soup)