Leeks

469.  Leeks are a favorite option for me replacing onions in certain recipes.  They are mild, sauté well and are a great gut buddy.  I love to use leeks in soups, omelets, and purees.

It is the cleaning prep process that can slow your cooking down when using leeks.  When I have a large amount of leeks, I can not use them right away so I clean, chop, prep and store them for future use.

Here is my process:

When I chop the leeks the darker green is useful as well if it is easy to cut through.  The darker green tops are tougher and may be stringy so I cut until it becomes tougher.  I rinse the chopped leeks in a large bowl of cold water with several tablespoons of vinegar.

Once the leeks are cleaned well, place them onto a clean dish towel to pat dry.  Then place the cut pieces into ziplock bags and seal removing all the air.  Keep them refrigerated and once you need onions or leeks, simply grab a handful and add to your recipe.  

I sautéd leeks with mushrooms in butter to pair with steak, asparagus and applesauce.

“If you want to know what a man's like, take a good look at how he treats his inferiors, not his equals.”
~ J.K. Rowling, "Harry Potter and the Goblet of Fire"