Leeks ideas for Micha

Hi Micha,

As Jackie says, you should eat the white portions of the leeks only. You can throw the green parts in to flavor a soup or stew while cooking, but fish them out before serving and don't expect them to get tender.

I sometimes use leeks in place of onions when I want foods to have a more subtle flavor; slice thinly and saute. They're also great in pea soup (I posted my recipe here a while back). My husband's cousin in France also gave me her recipe for quiche: She slices leeks paper-thin crosswise, parboils them for 5-10 minutes, drains, and spreads them in the pie crust before pouring in the quiche filling.

Susan, Hawaii