Leeks, which are part of the same family as onions and garlic, have a mild onion like taste with a subtle sweetness. The edible portions of the leek are the white base and the light green parts, with the dark green parts of the leaves are more suitable for flavouring broths. Since leeks tend to be more expensive than onions, I save them for two special recipes: sausage leek pasta and miso-bacon-potato-leek soup.
The first time I cooked leeks, I had no idea how to prepare them. I’ve written out the instructions to save you time. Enjoy!
1. To begin, peel off 1 – 2 of the outer leaves, like you would a green onion. Then, chop off the green leaves.
3. Submerge the leeks in a bowl of cold water and shake them around to get rid of any dirt. Wash and dry.
Leeks are a great replacement for onions when you want less bite and a more mild and slightly sweet onion flavour. Try them in your salads, soups or favourite pasta recipe.