Leeks are a versatile and flavourful vegetable that have been eaten for thousands of years. Even during the time of the Egyptian pyramid builders, leeks were appreciated for their unique taste and nutritional value. This onion-family vegetable still plays an important role in kitchens around the world.
Leeks consist of two parts: the white and the green section. The white part is tender and mild in flavour, ideal for dishes where leeks take centre stage—like quiches, leek soup, or roasted as a side. The green part is firmer and adds depth to soups, stews, and sauces.
Buying and Storing
When buying leeks, look for firm stalks with fresh, green leaves. Avoid leeks with wilted or yellowing tops, as this indicates reduced freshness.
Store leeks in the vegetable drawer of your fridge, where they’ll keep for up to a week. For longer storage, slice them into rings, blanch briefly, and freeze. Frozen leeks are perfect for quick use in soups and stews.
In the Kitchen
Always wash leeks thoroughly before cooking, as they can trap sand between their layers. Slice them lengthwise and rinse under cold running water to remove any grit.
Leeks are delicious in soups like potato-leek soup, in savoury pies, or simply stir-fried with a little butter and garlic. Combine with other vegetables in a stir-fry, or use leeks to add flavour to broths and sauces.
Leek curry soup
Indulge your taste buds with this creamy leek curry soup. A warm, aromatic combination of leek, curry spices and a touch of cream
