Leeks

Leeks are cylindrical in shape with a bulbous root end and green leaves that are tightly rolled. More subtle in flavor and fragrance than its relatives garlic and onion, leeks have always been prized by gourmets. Looking for a secret to cleaning? Slit the leek from top to bottom; that way, you can wash the trapped dirt more easily. If you want tenderness, choose bulbs less than 1 1/2 inches in diameter.

How to Buy

Choose white bulbs with pliable, crisp, green tops. Bulbs less than 1 1/2 inches in diameter are the most tender.

How to Prepare

Remove green tops to within 2 inches of white part(reserve greens for soup or stew). Peel outside layer of bulbs. Wash leeks several times in cold water; drain. Cut large leeks lengthwise into fourths.

How to Cook Conventionally

Boil: Covered 10 to 12 minutes or until tender.

Steam: Covered 10 to 12 minutes or until tender.

How to Microwave

Place in 1-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 4 to 5 minutes, stirring once, until tender. Let stand 2 minutes.