Culinary use
[edit]
Fresh leeks sautéing
Leek soup
Raw leeks, bulb & lower leavesNutritional value per 100 g (3.5 oz)Energy255 kJ (61 kcal)Carbohydrates14.15 gSugars3.9 gDietary fiber1.8 g
Fat0.3 g
Protein1.5 g
Vitamins and minerals
VitaminsQuantity %DV†Vitamin A equiv.beta-Carotenelutein zeaxanthin9% 83 μg9%1000 μg1900 μgThiamine (B1)5% 0.06 mgRiboflavin (B2)2% 0.03 mgNiacin (B3)3% 0.4 mgPantothenic acid (B5)3% 0.14 mgVitamin B614% 0.233 mgFolate (B9)16% 64 μgVitamin C13% 12 mgVitamin E6% 0.92 mgVitamin K39% 47 μg
MineralsQuantity %DV†Calcium5% 59 mgIron12% 2.1 mgMagnesium7% 28 mgManganese21% 0.481 mgPhosphorus3% 35 mgPotassium6% 180 mg
Other constituentsQuantityWater83 g
Link to USDA Database entry†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or more commonly added to stock for flavor. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 5–10 mm thick. The slices tend to fall apart due to the layered structure of the leek. The different ways of preparing the vegetable are:
Boiling turns it soft and mild in taste. Whole boiled leeks, served cold with vinaigrette, are popular in France, where leeks are nicknamed asperges du pauvre 'poor man's asparagus'.
Frying leaves it crunchier and preserves the taste.
Raw leeks can be used in salads, doing especially well when they are the prime ingredient.
In Turkish cuisine, leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. For sarma with olive oil, currants, pine nuts, and cinnamon are added, and for sarma with meat, minced meat is added to the filling. In Turkey, especially zeytinyağlı pırasa (leek with olive oil), ekşili pırasa (sour leek), etli pırasa (leek with meat), pırasa musakka (leek musakka), pırasalı börek (börek with leek), and pırasa köftesi (leek meatballs) are also cooked.
Papet Vaudois consists of boiled leeks and potatoes. It is the emblematic dish of the Canton of Vaud.
Keftikas de Prasa, or leek patties, are a staple of Sephardic Jewish cuisine and are served on holidays such as Rosh HaShana and Passover.
Leeks are an ingredient of cock-a-leekie soup, leek and potato soup, and vichyssoise, as well as plain leek soup. Because of their symbolism in Wales (see below), they have come to be used extensively in that country's cuisine. Elsewhere in Britain, leeks have come back in favor only in the last 50 years,[timeframe?] having been overlooked for several centuries.
