Although it may just look like a big onion, the leek has a distinctive and unique flavour characterised by its softness. When cooking it, the most used parts of the leek are the white and green parts, so it is good to choose clean leeks with no cracks in bulbs. You need to choose leeks with bright green leaves, which is a sign that they are fresh. They can stay fresh for one or two weeks if stored in the refrigerator.
To remove the soil off these vegetables, cut the roots and the dark side of the leaves, keeping a hold of the white and light green parts, which is what you use. Cut the white/green part in half and wash by sides: Use your fingers to open the leaves to remove soil, or you can slice the leeks, soak them in water and leave to sit for 5 minutes. The leek will remain floating while soil sinks. Later, shake the water off well by hand.
Tags: leeks recipes risotto
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