Leek
Leek: an aromatic vegetable that forms the base of sauces, soups, and many everyday dishes.
What it offers and why to use it
Leek: an aromatic vegetable that forms the base of sauces, soups, and many everyday dishes. Peel and chop according to the desired result. Cook gently to achieve sweetness, or over a higher heat to preserve its character and texture.
Intense aroma when raw, which becomes sweeter, deeper, and rounder when cooked.
From shopping to cooking
Choose
When buying leeks, choose firm, heavy, and dry pieces, without long stalks, soft areas, mould, or a fermented smell.
Store
Store whole pieces in a cool, dry, well-ventilated, and dark place. Once cut, refrigerate in a closed container and use within a few days.
Prepare
Peel and chop according to the desired result. Cook gently to achieve sweetness, or over a higher heat to preserve its character and texture.
How to make the most of it
Good pairings
Pairs well with tomatoes, peppers, meats, fish, legumes, potatoes, eggs, wine, and Mediterranean herbs.
How to substitute it
If you don't have leeks, you can substitute them with another member of the family – onion, shallot, leek, or garlic – but be aware that this will change the intensity and sweetness.
Recipes with leek
Oxtail in sherry sauce with chestnuts
Easy Includes 1 h 15 min resting
Creamy rice with velvet crabs and vegetables
Pescatarian
Gurnard mushroom lasagne with fish velouté
PescatarianIs any information missing? You can report a nutrition or practical correction.
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