More delicate than onion and less tasty than garlic. Let's talk about leeks: here's how to cook them with our recipes and our advice
Leek and onion are not exactly the same thing, even if they are often confused.
In fact they have more or less the same versatility in the kitchen. They are similar in taste even if the onion has a more intense flavor, and both can be used to flavor many dishes. Leek is a long, tubular vegetable with a white bulb at the end and hard green leaves.
The leek contains 90% of water and for this reason it is hypocaloric and particularly indicated in slimming diets. 100 g contain just 61 calories. Rich in vitamins A, B and C, leek also contains many minerals such as iron, magnesium that is good for the heart, silica that is good for the skin and calcium to strengthen the bones.
Thanks to its tonic, diuretic, laxative and antiseptic properties it is used for the treatment of certain diseases such as dyspepsias, anemia, arthritis and gout and for problems such as hemorrhoids, constipation and urinary infections.
How to clean leeks?
The easiest way to clean them is to cut the green leaves and place the whole white part inside a strainer dipped in cold water to remove the dirt. For added hygiene you can also add a pinch of baking soda. It is stored in a cool place or cut into pieces and frozen.
How is leek cooked?
Of the leek you eat only the white part, more fresh and fragrant, while the leaves are discarded, although increasingly often lately they are also used by the great chefs to give crunchy soups and velvety.
Leek can be cooked in many ways. It can flavor all kinds of dishes just like onions, but it is also very good on its own, baked in the oven or stewed.
10 recipes with leeks
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