Leeks (English)
The leek is a vegetable. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.
The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavour. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leeks are an ingredient of vichyssoise soup.
The leek is a vegetable. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.
The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavour. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leeks are an ingredient of vichyssoise soup.
The leek is a vegetable. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.
The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavour. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leeks are an ingredient of vichyssoise soup.
Cooking style:
Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek.
Boiling turns it soft and mild in taste. (Care should be taken to chop the vegetable, or else the intact fibers that run the length of the vegetable will tangle into a ball while chewing.) Whole boiled leeks, served cold with vinaigrette is the most popular way of eating leeks in France, where leeks are called "asperge du pauvre" ("Poor man's asparagus")
Frying leaves it crunchier and preserves the taste.
Raw leeks can be used in salads, doing especially well when they are the prime ingredient.