How to cook with leeks

^{How to} Use Leeks

Leeks superficially resemble the large green onions that are commonly used in East Asia (and which can be found in some Asian grocery stores in other countries). However, although they are a member of the onion family, they have some very different properties, including a unique taste.

Unlike green onions, the green part of leeks are not particularly good to eat. It should be cut off, as should the very end of the root end. The remaining, white part of the leek can then be cut up in any desired way, such as into segments about an inch in length and each of these segments then quartered parallel to the main axis.

Another difference from green onions is that leeks are tougher and thus require considerable cooking before they are easy to eat and reach their optimum flavor. But, first, it is important to put all of the pieces in a pot with a lot of water and agitate with the fingers followed by a draining in a collander in order to remove any particles of earth which have accumulated in the leek (usually in the outer layers towards the green end).

The cut and washed leek segments are ready for cooking. They can make an excellent leek saute. Maximum flavor and tenderness is achieved by first sauteeing in a small amount of vegetable oil at a relatively high heat, stirring frequently until a few sections are slightly carbonized (but before any burning smell occurs). They should then be continously heated at a low temperature and stirred occasionally until they are sufficiently soft. As sauteed leeks are extremely flavorful, all that is necessary to then make them ready for eating is to sprinkle a little salt on them.

Leeks can make excellent soups, among which one of the most popular is potato leek soup. It can be made in various ways, including by first sauteing the leeks and then boiling them or by only boiling them. The soup can be given a rich white color by adding soy milk and thickened with a roux.

Leeks can also be an ingredient in dips. A particularly memorable dip is a leek carrot dip, which can be easily made from sauteed leeks together with a lesser amount of boiled carrots, a small amount of additional olive oil, salt and pepper to taste. All that is necessary is to then combine these ingredients in a blender to the desired consistency. A small amount of sliced, very lightly sauteed garlic cloves can be added prior to blending if a hotter flavor is desired.