The leek is a superb vegetable.They are in the onion family and are certainly an upscale family member with their subtle sweet flavor.

Leeks are widely available and have been used in cooking for over 3000 years in Europe and Asia. There are fall/winter leeks and spring leeks. While not as commonly used as its cousin the onion, this is an underestimated vegetable that adds great appeal and sophistication to a dish.

You can use them wherever you’d use an onion and can be used as a feature ingredient like in a leek and mushroom omelet or quiche, braised and served with sauce, cut thinly and sauteed with apples and served as a side dish, added to soups and stews and are great on a pizza. Unwashed, uncut and refrigerated, they keep for about two weeks. Why not whip up this lovely French Leek Tart, perfect for a lunch, brunch or side dish.

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