Leek
The leek originated in Central Asia and has been
eaten since Antiquity. It is mentioned in the Bible the Egyptians
cultivated it the Romans introduced it to Great Britain.
The leek has a subtle, very refined taste; it is milder and
sweeter than the onion. The white part that grows under the earth
is the most valued and often, the most consumed; only a small
amount of it is needed to flavour dishes without masking the taste
of other ingredients. The leaves are ideal to use in soups, broths
and simmered casseroles. The leek is harvested when the white part
measures about ten centimetres.
 Shrimp-stuffed mignons leeks |
 Oven-roasted mignons leeks |
 Potato Leek and Corn Bundles |
 Chicken Rosettes and Leek Fondue with Parmesan |
 Quebec-Style Bouillabaisse |
- Choose firm leeks with nice green leaves and no brown spots.
- Discard leeks that have wilted or discoloured leaves.
- Wash leeks carefully to remove any sand hidden between the leaves. Cut the leaves lengthwise, leaving a few centimetres of the root intact. Rinse in a large bowl of water, spreading the leaves to clean thoroughly.
- Leeks can be eaten raw or cooked. Thinly sliced raw leeks make a wonderful salad.
- Cook just long enough for the leaves to soften. Over-cooking will leave them pasty and wilted.
- Whole leeks can be steamed, oven-baked or braised.
- Serve as an appetizer with vinaigrette or as a vegetable side dish.
- Thinly sliced leeks take about 20 minutes to soften at a low heat, 3 to 5 minutes to sautée on high heat and 10 minutes to simmer on medium-low heat.
Leeks are available year-round in your Metro supermarket.
The leek is a good source of potassium, iron, vitamin C and B6,
magnesium, copper and calcium. It is known to clear the digestive
system.
Leeks can be stored for two weeks in the refrigerator.