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Wednesday, 3 December 2014


Leeks are a vegetable related to onion and garlic. They are used in many cuisines, having an mild onion like flavour that complements many others seasonings.

Leeks whole and sliced
Cleaning leeks can be tricky, because of the amount of soil that can collect between the layers. See this video How to Select and Clean Leeks to learn more.
We will feature a few leek recipes this month and you'll find leeks in our past recipes as well. They are an excellent substitute for onions when cooking, because they don't carmelize and are thus lower on the glycemic index.

Leeks can be sauteed, roasted or boiled like many other vegetables. They are frequently used in soups as well.

With olive oil and garlic, saute sliced leeks until softened but not browned on medium to low heat. Mushrooms saute well with leeks too.

Brushed with olive oil and sprinkled with salt and pepper, leeks can be roasted at 400 for 35 to 45 minutes. You may want to drizzle some water on them from time to time to keep them moist.

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