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To  clean:  remove green tops to within 2 inches of the white section.  Peel off outside layer. Cut leek into half lengthwise and wash thoroughly under water to remove grit and soil.

Storage Tips

Refrigerate leeks unwashed and dry with roots attached for up to 2 weeks.  Wrap lightly in plastic to avoid aromas spreading to other foods. 

Cooking Tips

Leeks may be eaten raw, chopped into a variety of salads. 

Leeks may be cooked whole; try braising or baking.

Steam or boil leeks for 10-12 minutes.  Top with butter, a dash of salt, pepper and Parmesan cheese.

Layer thin slices of leek in a favorite sandwich.  Leek, tomato and melted cheese is a winner.

Lightly saute’ chopped leeks alone or with other vegetable.

Chop or slice leeks into quiches, egg dishes, casseroles, stews, stocks, soups and stir-fries.

Substitute leeks for onions in recipes and notice the subtle flavor changes.

Puree cooked leeks for a soup base.

Add leek leaves to long cooking dishes, such as grains, beans, or stews for added flavor.

Add cooked leeks to mashed potatoes.

For longer term storage leeks can be buried in moist sand and kept in  a cool, but not freezing location.



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