LEEKS

These long thick white and green stems are related to garlic and onions but have a much subtler and sweeter flavour.

BENEFITS…

Leeks are rich in vitamin C, B complex, A, fibre, potassium, calcium and phosphorus. The green parts also contain beta-carotene, just like carrots! Leeks health benefits are various such as promoting the functioning of the blood and the heart, good bone health, cell function and energy. 

BUY / STORE…

The best leeks are small or medium sized (not more than about 3 cm in diameter). The leaf part on top of the stem should be very green and fresh, and the root end white and as unblemished as possible. Store them in the fridge as they tempt to dry quickly in a hot environment. To keep them fresh longer, roll your leeks into a wet tea towel. When bought fresh they should keep for a week.

COOK…

Leeks are delicious steamed, boiled, sauteed, roasted and even raw for the whiter part. Make sure to cook them until tender as undercooked leeks are chewy and unpleasant to eat. 

To prepare, cut off the root and two-thirds of the green parts. Do not throw them away, but instead use them in stock. Chop the leeks as desired depending on the recipe, and rinse under cold water to remove the ground dirt.

TIPS…

I recommend steaming leeks for about 10 minutes before roasting. This will help achieving the perfect tenderness and texture.