Leeks

Leeks are a versatile vegetable with a mild, onion-like flavor, belonging to the Allium family. They are in season in the fall and winter but are available year-round in many regions. Leeks are a staple in European cuisines, particularly in French cooking where they're a key component of the classic leek and potato soup, vichyssoise. They can be sautéed, boiled, roasted, or used raw in salads. The white and light green parts are most commonly used, while the darker green leaves are often discarded or used for stock.

Leeks Synonyms

Allium porrum
garden leek

Different Forms/Types of Leeks

Dried

Dried leeks are available in some specialty stores or online, and can be used in soups, stews, and to infuse oil or broth with leek flavor.

Fresh

Leeks are most commonly found fresh in the produce section. They have a white base that transitions to dark green leaves. Fresh leeks are ideal for a variety of dishes, from soups to sautés.

Frozen

Chopped and blanched leeks can be found frozen, which are convenient for cooks who want to save prep time and have leeks on hand.

How to Choose Leeks

When selecting fresh leeks, look for firm, straight stalks with crisp, tightly wrapped dark green leaves. The white and light green parts should be unblemished and free from visible damage or withering. The size of the leek does not necessarily indicate quality, but smaller leeks tend to be more tender. Avoid leeks with yellowed or wilted tops.

Cooking/Prep Tips for Leeks

Leeks, with their mild onion-like flavor, are a versatile ingredient that can add depth to many dishes. When preparing leeks, it's important to clean them thoroughly, as dirt and grit often get trapped between the layers. Slice off the root end and the dark green tops, and then slice the leek in half lengthwise. Rinse the layers under running water to remove any hidden dirt. For intermediate and expert cooks, consider using the tender green parts for stocks or broths to minimize waste. Leeks can be cooked to different textures, from soft and silky to crispy and charred, depending on the application and desired outcome.

Shelf Life of Leeks

Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they can keep for up to two weeks. Wrap them loosely in a plastic bag to retain moisture. Frozen leeks should be kept in the freezer and used according to the expiration date on the package. Dried leeks should be stored in an airtight container in a cool, dark place and can last for several months.

Recommended Brands for Leeks

frozen leeks: There are no widely recognized brands specializing in frozen leeks, but local or organic brands may offer higher quality options.

Cooking Techniques for Leeks

Braising: Braising leeks in a small amount of broth or wine softens them and brings out their sweetness. This technique is excellent for side dishes or as a base for fish or chicken.

Grilling: Grilled leeks develop a smoky flavor and can be a unique addition to salads or as a side. Brush them with oil and grill over medium-high heat until they are tender and have grill marks.

Sautéing: Sautéing leeks in butter or oil over medium heat allows them to caramelize slightly, enhancing their natural sweetness. This method is perfect for incorporating into soups, risottos, or quiches.

Popular Leeks Recipes

Potato Leek Soup
Leek and Mushroom Quiche
Braised Leeks with Parmesan

Leeks Nutritional Information (100g)

fat: 0.3 g
fiber: 1.8 g
sugar: 3.9 g
protein: 1.5 g
calories: 61 kcal
carbohydrates: 14.15 g

Flavor Combinations

Leeks pair well with dairy products like cream, cheese, and butter, which complement their sweetness. They also work well with potatoes, mushrooms, and bacon. Herbs such as thyme, parsley, and tarragon enhance leeks' flavor, while a splash of lemon juice or vinegar can provide a bright contrast to their richness.

Allergen Information

Leek allergies are uncommon but can occur, usually in individuals with an existing allergy to other Allium species such as onions and garlic. Symptoms can include oral allergy syndrome, characterized by itching in the mouth and throat.

Ingredient Comparisons

Shallots vs Leeks