Leeks look like spring onions, but have a milder taste. Leeks usually act as a garnish or flavouring in soup. They are low in cholesterol and fat; and provide vitamin A, vitamin C, vitamin B6, iron, magnesium, vitamin C, vitamin K and folate, according to nutritiondata.com. Substitute leeks for spring onions in any recipe. Cooking doesn't take long and if overcooked, leeks turn rubbery and tough to eat. Leeks harvest during the winter.
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Things you need
- 1 pound of leeks
- Cutting board
Wash the leeks in cold water.
Cut off the leaves and root with a sharp knife. Throw both the leaves and roots away or use the leaves in soups; they work well with potatoes.
Chop the leeks into small, dice-sized pieces or thin strips. Put the chopped leeks in a strainer.
Run water over the leeks until all the dirty and sand-like grit is gone. The grit, which comes from the sandy soil leeks grow in, resides between the layers.
To boil leeks, put in a pot of water and boil until tender. Add pepper or garlic to flavour.
To fry leeks, put butter and lemon juice in a skillet. Fry the leeks until they start to darken. Remove from heat and serve.
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