Leeks

Leeks have a sweet, mild, onion-like taste. It is rich source of dietary fibers, vitamins of the B-group, vitamins A, C and K and minerals such as potassium, iron, calcium and magnesium.

How to Select

Look for leeks with a firm, unblemished white lower part, and leaves that are bright green, with a crisp texture. Smaller leeks tend to be sweeter and more tender.

How to Store

In the fridge, for up to a week. As their strong aroma can taint other foods, make sure they are well wrapped.

How to Prepare

Thorough washing is very important for leeks, as soil is often trapped between the many layers of leaves. First, trim off the base, and cut away the uppermost part of the leaves. If it's tough, remove the outer layer or while. Then, if you want to keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the center. Rinse well under running water, pulling back the layers so that any dirt at the base is removed. Alternatively, slice the leeks, then put in a colander and wash well under running water.

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