A member of the Lily family, leeks look like overgrown green onions or scallions.
They have a slightly sweet, mild onion taste.
Ideally, they're used early in the cooking process to build a depth of flavor.
Leeks are often braised, fried, sauteed, roasted, grilled, steamed and boiled.
- First, you'll want to start by chopping off the tough green tops. I like to save them for making vegetable broth, so I keep them in my freezer, in a bag full of scraps.
- Now slice the tender bottoms of the leeks in half and rinse them really well. Lots of mud and dirt like to hide in between the layers
- From here, depending on your recipe and desired cut your technique will vary. To dice the leeks small, I make several cuts longwise through the vegetable.
- Hold the leek carefully, while you slice width-wise to create a small dice.
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