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Leeks

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How to prepare Leeks & How to cook Leeks.

 Leek Recipes  |  Growing Vegetables|   What's In Season  |  More Vegetables -  Prep & Cooking times

 

Common Names: Leek
Family: Alliaceae
In Season: November - April (best)
Buying: Choose specimens which are white and green, with no yellowing. Smaller leeks are more tender and sweeter so  choose leeks which are around 2.5cm/1-inch in diameter
Storing: unwashed, packed loosely in a plastic bag  up to 2 weeks in the refrigerator.
Serving Allowances: ½  a medium (20cm/8" long) per person
 

Basic - Preparing Leeks

Remove any damaged outer leaves. Trim the root base and cut off up to two thirds of the dark green tops. Leeks often contain dirt inside the layers. One way to ensure it is all removed is to cut them in half lengthways and hold them under cold running water whilst fanning open the layers.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x Y Y x Y x Y
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x x x x Y Y x

 

 

 

Suitable methods and timing for cooking Leeks

 

Bake/Roast

y

Whole, halves, thick slices  =  30 minutes

Boil

y

Thick Slices  =   10 - 15 minutes

Fry/Sauté

y

Thin  Slices   =  5 - 10 minutes

Microwave

y Chopped  -  5 - 8 minutes

Steam

y Thin  Slices   =  8 - 12 minutes

Stuff

x  

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