Flavor description
Leeks resemble large green onions, though they're milder and sweeter, and don't cause tears when chopped. Unlike other alliums, leeks are almost always enjoyed cooked since they're very fibrous when raw. The tougher, green part usually has a coarser flavor than the white part. Leeks are also delicious in potato, rice, and pasta dishes.
How to use
Use the green part to flavor soups and stocks; add the white part (which is tender and needs only brief cooking) to soups and stews toward the end of cooking. In some markets you may find finger-slim "miniature" leeks. These are great for cooking whole; try them grilled with an herb salsa or vegetable dip, or in a tomato sauce or red wine reduction that includes Greek flavors like coriander, bay, and oregano.
Where to find it
Available at your local supermarket.
Substitutes
Yellow onion or asparagus
Related Recipes
Chicken and Leeks Braised in Wine
Cauliflower-Leek Potage
Barley Risotto with Caramelized Leeks and Mushrooms
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