How Do You Select And Use Leeks?
Leeks are tasty and they have the honour of being a very old vegetable, used in culinary pursuits for at least 3000 years in the Middle East and by the Greeks and Romans.[1] They are a very versatile vegetable from the allium family (garlic, onions, chives, etc. are their relatives) and they are much milder in taste. Selecting and using quality leeks is easy. • Look for leeks that have long, white stems. The best size for leeks is medium and they should appear crisp. • Prefer leeks that have all or some of the roots still attached. The presence of the roots indicates that the leek is still intact; if the base of the leek has been cut, the flesh begins to dry out. • Avoid buying leeks that are yellowed, split, or which have crispy or wilted leaves. These leeks are not in their prime. If they are on a good special, however, they will do as a soup or stock base. • Prepare your leeks. • Start with the root end. Trim off the roots and the end that joins the roots. • Remove the outer leaves
