With their long and striking ombre colored stalks, leeks are the beauty queens of the allium (onion) family. Leeks have a more mild, delicate flavor compared to other alliums, and they lend a subtle sweetness that enhances just about any dish! Just be sure to clean chopped leeks in a water bath before cooking, as dirt tends to collect between the many layers.
The white and light green leek stalks become meltingly tender and sweet when sautéed in butter or olive oil, which creates a delicious base for soups, sauces, and stir-frys. Leeks pair especially nicely with spring asparagus, apples, citrus, fresh herbs, winter squash, and rich flavors like walnuts, heavy cream and cheese. While typically not used for cooking, the dark green leek tops can be saved to make flavorful veggie stock.
Leeks are best stored unwashed and untrimmed in the vegetable drawer of your refrigerator, where they will stay fresh for 1 to 2 weeks.