Leeks

**Leeks** are a vegetable belonging to the *Allium* genus, which also includes onions, garlic, shallots, and chives. They are characterized by their thick, white base and long, cylindrical layers of dark green leaves. * **Appearance: ** They look like very large scallions, forming a long, edible, white stalk at the base that transitions into broad, flat, green leaves. The edible portion is primarily the white and light green shaft. * **Flavor Profile: ** Leeks have a **mild, subtly sweet, and delicate onion flavor** that is much less pungent than standard onions or garlic. They become even sweeter and creamier when cooked. * **Culinary Use: ** They are a classic ingredient in many European cuisines, particularly French. Leeks are typically sliced, thoroughly washed (as they can trap grit between the layers), and then cooked. They are essential for: * Soups (e.g., *Vichyssoise* or potato and leek soup) * Sauces and stocks * Braised or sautéed side dishes * Quiches and tarts * **Preparation Note: ** The dark green tops are often tougher and are usually discarded or reserved for making vegetable stock.