Leeks
Leeks are the gentle giant of the allium family — tall, elegant, and mild with a subtle, sweet onion flavor and a silky, almost buttery texture when cooked. A staple of French, Welsh, and Belgian cooking, they are the star of vichyssoise, cock-a-leekie soup, and quiche, and a worthy substitute for onions in any dish where a more delicate flavor is desired.
Tall (12–18 inches), cylindrical, with flat, dark green leaves at the top and a white to pale green cylindrical shaft below. The white and light green parts are used most in cooking — the dark green tops are tougher but excellent for stocks.
Leeks grow by pushing soil up around the stalk — this blanching produces the tender, mild white shaft but also traps soil between the layers. Thorough cleaning before cooking is essential.
Raw: Mild, fresh, and slightly grassy — much gentler than any other allium. Can be used thinly sliced raw in salads for a subtle allium note.
Cooked: Becomes silky, sweet, and deeply savory — one of the most elegant vegetable textures in cooking. The mild flavor makes them extraordinarily versatile as a background note or as the star of a dish.
Braising
Halve lengthwise and braise in butter and stock until completely tender — served as a vegetable course or side.
Soup Base
The base of vichyssoise and cock-a-leekie — sauté in butter until melted, then add stock.
Sautéing
Slice into rounds and sauté slowly in butter — becomes sweet and melting. Perfect in pasta, risotto, and quiche.
Grilling
Halve and grill until charred outside and tender inside — serve with romesco or vinaigrette.
• Slice lengthwise down to the root and fan the layers under running water to remove all trapped soil
• Or slice into rounds and soak in a bowl of cold water — the dirt sinks, the leeks float
• Save the dark green tops — they add excellent flavor to stocks and broths
Store unwashed in the refrigerator crisper for 1–2 weeks. Do not remove the outer leaves until ready to use — they protect the tender interior. Cooked leeks keep 3–4 days refrigerated.
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