Leek

Long, with a white stem and dark green leaves, leeks have a similar flavour to onions. When cooked their pungent flavour mellows and sweetens and the leeks become meltingly soft. They can be sliced, sautéed, boiled or steamed. They can also be added to soups, stews or casseroles and can be used in tarts or pies. Parboil or steam whole leeks, drain any excess liquid off, bake in white or cheese sauce, or wrapped in parma ham or finely sliced streaky bacon. Classic leek dishes include the chilled soup vichyssoise and the Scottish broth Cock-a-leekie.

https://amzn.to/3tUwdAL