	Common Names:	Leek
	Family:	Alliaceae
	In Season:	November - April (best)
	Buying:	Choose specimens which are white and green, with no yellowing. Smaller leeks are more tender and sweeter soï¿½ choose leeks which are around 2.5cm/1-inch in diameter
	Storing:	unwashed, packed loosely in a plastic bagï¿½ up to 2 weeks in the refrigerator.
	Serving Allowances:	ï¿½ï¿½ a medium (20cm/8" long) per person

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Basic - Preparing Leeks

Remove any damaged outer leaves. Trim the root base and cut off up to two thirds of the dark green tops. Leeks often contain dirt inside the layers. One way to ensure it is all removed is to cut them in half lengthways and hold them under cold running water whilst fanning open the layers.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	Y	Y	x	Y	x	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	x	x	x	Y	Y	x

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Suitable methods and timing for cooking Leeks

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Bake/Roast	y	Whole, halves, thick slicesï¿½ =ï¿½ 30 minutes
Boil	y	Thick Slicesï¿½ =ï¿½ï¿½ 10 - 15 minutes
Fry/Sautï¿½	y	Thin ï¿½Slices ï¿½ =ï¿½ 5 - 10 minutes
Microwave	y	Choppedï¿½ -ï¿½ 5 - 8 minutes
Steam	y	Thin ï¿½Slices ï¿½ =ï¿½ 8 - 12 minutes
Stuff	x	ï¿½

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