A leek is a member of the lily family. They look like large,
overgrown scallions with a fat white tip and wide green leaves.
Their flavor is sweeter and stronger than scallions, but milder
than common bulb onions. Trim the root end from the leek. Cut
away the dark green top. Slice the white portion in half
lengthwise. Then turn the leek on its side and slice the white
portion again in half lengthwise. Pour some water in a long
elognated glass dish to wash thoroughly or rinse under running
water to remove grit and sand which accumulates under the outer
layers of the leaves. Leeks can be baked, braised or grilled as
a side dish, or used to season stocks, soups or sauces. Choose
leeks that are firm, with stiff roots and stems. Avoid those
with dry leaves, soft spots or browing. Leeks are available all
year. Enjoy How to Cook Gourmet? If you appreciate these recipes
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