Leek is a mild member of the allium family, related to onion and garlic. It has a long white shaft, pale green leaves and tougher dark green tops. The white and pale green portions are commonly used in cooking, while clean dark green leaves can be used to flavour stocks and infusions.
Soil can collect between the tightly layered leaves. Trim the root, split the leek lengthwise or slice it, then wash thoroughly under running water and drain. Leeks can be sweated, braised, roasted, grilled or added to soups and stocks.
Example: leeks are a key ingredient in vichyssoise and white mirepoix, and are excellent braised with stock and butter.
French name: poireau.
Training video: https://www.youtube.com/watch?v=TPNAsBooGhU
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
