Sybil wilkes bio leeks substitute

Leeks are vegetables, members of the Allium family, same as onions, scallions, shallots, chives, and garlic. It has a long cylindrical stalk and green flat leaves that open out at the top.

The edible parts of the leeks are the white root, and the light green leaves. You can also use the dark green parts.

But because of the hard texture, it’s best to add them in stocks for flavor or sautee them.

Leeks have a mild sweet onion taste therefore you can use them in any recipe that calls for onions. They can be prepared in many ways including fried, roasted, boiled, braised, sauteed, or added to soups, salads, and casseroles.

Leeks taste best if they are not overcooked because they will get soft, so add them almost at the end of the cooking time. Always wash the leeks well before use because the leaves can have dirt between which can ruin your dish.

Leeks are a good source of fiber, vitaminB6, vitamins A, C, K, iron, magnesium, therefore if