Ingredient: Leeks

Leeks are a vegetable that belongs the same family as onions, chives, shallots, and garlic. Taste-wise, leeks have a delicate onion-like sweet flavor. Their taste is also comparable to a mild version of garlic but a lot less intense. Generally, only the light green middle and white parts of a leek are used in recipes. The green tops are almost always discarded. However, to avoid waste, you can use this part of the leek to add extra color and flavor to broths or stock. Fresh leeks are easy to work with in the kitchen since they pair amazingly with countless herbs and bring an additional depth of flavor to any recipe. Like onions, leeks can be consumed raw. Raw leeks are pretty pungent and robust in flavor. As such, they should be sliced thin before consumption. Thin leek slices can serve as an excellent garnish for salads, soups, fish, meats, and countless other dishes. They can also be added to dips or mixed with salad dressings. When cooked, leeks transform to a buttery, creamy texture. Leeks are commonly sautéed and can be caramelized the same way you do onions. In addition, leeks can be roasted whole or sliced as well. Leeks are a well-known and used ingredient in French cuisine where they are often boiled for vinaigrettes or puréed to make soups. When selecting leeks to buy, choosing one with as much white and light green as possible is essential. You should also avoid yellowish and soggy leeks. The low caloric intake (27 kcal / 100 g) and the high content of vitamins and minerals give the leek an excellent nutritional density. Leeks are rich in pro-vitamin A and vitamins C and E, which have an antioxidant protective effect.