July 19th, 2014


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Leeks look like huge scallions, and are a member of the allium family like onions, garlic, and of course, scallions.  Typically just the white part of the leek is used, but the green top can be added to homemade stocks.  Leeks are easy to use and can be used in place of onions in most dishes.  They pair well with butter, and can be used in soups, stocks, stews, or just served on their own as a hearty side dish.


Remove green tops from leeks and keep the white portion loosely wrapped in a plastic bag.  They will keep for at least a week.  Use green portion for homemade stock or discard.


For step by step instructions, check out our post on chopping a leek.  Dirt is often hidden inside leeks, so after removing green top, slice in half and rinse under running water, holding the layers open or slice into rings and swish in a bowl of clean cool water.  Add to dishes as you would an onion, sautéing before adding other ingredients.


Leek & Wild Rice Soup

Cornbread Stuffing with Bacon & Leeks

Baked Cabbage with Sausage, Potatoes, & Leeks

Baked Cabbage with Potatoes & Leeks

Potato Leek Frittata

Leek Gruyere Tart

Leek and Potato Soup

Sautéed Leeks 

Butternut Squash Soup

Chop and Clean a Leek

Leek Confit

Leeks and Carrots

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