Leeks are in the same family as onions and garlic. They kind of taste like a mild version of an onion with a hint of garlic. I love them. Not to mention that they hold great health benefits. You can read more about it here. And according to Mireille Guiliano of French Women Don't Get Fat it is a great body cleanse.
Leeks grow in layers, which often trap dirt into its sheaths making it very necessary to rinse between each sheath. The edible part of the leek is at the bottom in the white and light green portion. So I like to take my leek and chop off the top dark green portion and then the bottom root portion. Make sure it is in 3 to 4 inch segments so you can easily manage each one with your knife. I then slice it vertical down the middle. Under running water I open each layer and rinse it out starting from the outer layer working in. Once you are sure you have gotten all the dirt out squeeze it all back together and turn over so the flat side is facing the cutting board. You now can cut little half moons into thin slices and saute them up, which makes them nice and soft. If left raw, they are crunchy and firm. Enjoy your introduction to leeks.
No comments:
Post a Comment