- KNOW YOUR VEG
are a versatile vegetable, which is a member of the
onion and garlic family. Leeks have a milder, sweeter
flavour than onions, although they need to be cooked
thoroughly to bring out the sweetness and to avoid
an overpowering flavour. Small to medium leeks are
the most tender (see Baby leeks). Choose leeks with
firm white bulbs and bright green crisp leaves. Avoid
leeks that have had the base of the root removed as
they will deteriorate quickly.
How To Use Leeks
can be pan-fried, baked or braised and served as
an accompanying vegetable. They can also be included
in a wide variety of dishes including casseroles,
soups, stuffings, omelettes, vegetable bakes, risottos,
pies and quiches and pasta sauces.
How To Prepare Leeks
layers between leeks can trap grit or soil so they
should be thoroughly washed before use. Cut off
the root and any of the green leaves that look tough.
Slice and rinse thoroughly under cold running water.
How To Cook Leeks
can be pan-fried, baked or braised. To pan-fry,
heat a little olive oil and butter in a frying pan,
add the sliced leeks and cook gently for 5 - 10
minutes or until tender. To bake, preheat the oven
to 190°C, gas mark 5, place the prepared, sliced
leeks in an ovenproof dish, cover with cheese or
white sauce and bake for 30 - 40 minutes or until
tender. To braise leeks, pour a little chicken or
vegetable stock into a frying pan, add the sliced
leeks, cover and cook gently for 10 - 15 minutes
or until tender.
How To Store Leeks
in the fridge, for up to 1 week.
information and images for this article have come
It provides full information on all the main vegetables
available on the UK market including nutritional information
and delicious recipes. The site is a service provided
by Mack Vegetables, one of the largest and most successful
suppliers of fresh vegetables in the UK, serving a
wide range of customers from caterers to major multiples.
You can find out more about Mack by visiting the website