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FOOD FACTS

Vegetables

Leeks

Leeks

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Buy, Store & Prepare

Buying and Storing

Good quality leeks are firm and smooth, free of blemishes, with leaves unfaded. Rounded bulb bottoms may indicate old age - look for flat bottoms. A bunch should be bound in several places to prevent leaf damage.

Before storing, trim any bruised or damaged leaves. Keep damp, loosely wrapped, for up to one week at 32°F (0°C) in the refrigerator.


Preparing

Trim roots and any wilted green ends; remove toughest outer layer.

Chop or slice and rinse thoroughly in cold running water to remove any grit or sand.

Leeks are ideal in sauces, dressed vegetable dishes, soups, casseroles and stir-fries. With potatoes, they're the key ingredients in the classic chilled soup, vichyssoise.

Many other leek-based dishes can be found in the cuisines of Britain, northern Europe and the Middle East.