Leeks

Leeks are a winter root vegetables that are members of the allium family of plants and look like large spring onions, however, unlike onions they don’t form a bulb.

Originating from the eastern Mediterranean, leeks are white with roots at one end and have green stalks; the latter of which is most commonly eaten. They taste similar to spring onions, but sweeter and far less intense and are used in soups, stews, pies and casseroles to add depth, but also enjoyed as a side dish. Leeks are prepared sliced, diced and julienne; They pair well with pork and are often an ingredient in sausages. They can be eaten raw in salads, but are most often cooked. Raw, leeks are firm and the leaves are chewy with a subtle crunch. When cooked they become tender and silky.