Like onions, to which they are related, leeks are most frequently used to add flavour to various dishes, particularly stews and soups (the best known is vichyssoise, the classic cold potato and leek soup from France). Leeks have a milder and sweeter flavour than onions and a crunchy texture when cooked, making them a delicious side dish served on their own. Leeks are surprisingly nutritious, supplying more vitamins and minerals than an equal sized serving of onions or spring onions (scallions).
Leeks have long been treasured in Europe and the Mediterranean. Americans have just recently jumped on the leek bandwagon. Soups may be the most popular use of leeks, but new food combinations are bringing the leek more into the gourmet limelight. Leeks are readily available year-round in most markets these days, so if you haven't yet tried cooking them at home, it's time you enjoyed their subtle, sweet flavor.
Serving size: 100 grams
Protein: 1.7 gram
Fat: 0.3 grams
Carbohydrate: 5.2 grams
Dietary Fiber : 1.3 grams
In general, leeks can be substituted for onions in most dishes using onions for flavoring. When cooking leeks as a side dish, it is important they not be overcooked. Overcooking will turn them into a slimy, unappetizing pile of mush. They should be cooked until tender but still exert a little resistance when pierced. Raw leeks may be sliced thin and added to salads. Leeks partner well with veal, cheese, chicken, and ham.