Leeks: have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.
Leeks are a good source of vitamins A, C and K (important for helping your blood to clot).
They also contain minerals such as iron (which is important for red blood cells) and manganese (involved in the regulation of brain and nerve function).
Leeks are also a good source of dietary fibre.
How to use Leeks:
Roast ‘em. Clean and halve a couple of leeks then add them to your next pot roast or pan of roasted vegetables. Or for a great side dish, drizzle the halves with a little olive oil … roast … and enjoy!
The Main Dish. Pasta w/ Spinach and Smoked Sausage is a delicious way to try leeks for the first time!
Season Beans. Add a delicious and unique flavor while cooking your beans by tossing in some sliced leeks.
Add to Salad. Enjoy raw leeks as part of your favorite green salad.
Serve Cold. Use leeks to make the French soup vichyssoise, a potato and leek soup that’s traditionally served cold.
A New Quiche. Try a leek and Roquefort quiche. This combination results in a flavorful dish with delectable consistency. Toss 5 leeks and 4 oz. of Roquefort into your basic quiche recipe and enjoy! [For less fat and calories, use egg whites only and less cheese.]
Garnish! Dice or thinly slice leeks then sprinkle these onto a salad or soup for an attractive (and nutritious!) garnish.
An Elegant Side. Roasted Herbed Artichokes with Leeks is a great way to serve an elegant side dish that’s easy to prepare.
Mash or Layer. Add leeks to your mashed or scalloped potatoes. To mash: dice the white part of 2 leeks and add to the potatoes as they begin to boil. To scallop: layer them into your favorite recipe.
Soups & Stews. For a slightly different flavor, add leeks to soups or stews at the same cooking stage as you would onions.