Leeks are a bulbous vegetable part of onions family (Allium). The elongated, overlapping leaves impart onion vibes, and are:
- Freshest in spring and summer.
- Good for stews, pies, risotto, tarts and soups (It is the base of a true classic, leek and potato soup). Be sure to wash and fan the leaves apart to clear any debris.
- Store in vegie crisper.
Did you know?
It is a Welsh national emblem.
The more rounded the bulb is, the older the leek.
If you suffer tummy pains after eating leeks or onions, consider buying green onions or leeks only and use the green parts only. These are lower in FODMAPs but still full of flavour. Asafoetida, an Indian spice, is also a good substitute that adds onion flavour without FODMAPs