Q&A for How to Cook Leeks

If you haven't got leeks, you can use the same amount of chopped green onions or a chopped onion (white, yellow or red). Shallots can also be used in place of leeks but can sometimes be harder to obtains than leeks.

The leaves of the leeks should look fresh and healthy, and not be limp or dried. The white section should be firm when touched and be undamaged. The appearance is important because leeks don't keep long, so try to buy them just ahead of using them. More help can be found in the wikiHow: How to Select Leeks .

Use the part of the leek that is white and pale green, cutting away the dark green leaf portions (which are too tough to eat).

Leeks should not be cooked to browning point because this can quickly make them too tough to eat. Instead, always keep them white or light green and cook with sufficient liquid to keep them soft.

You can cook them the same way as the rest of the leek. Just trim off the very top, and cut the top leaves much smaller, so they aren't as tough.

Yes, leeks can easily be frozen for later use after purchasing fresh from the farmer's market or the grocery store. The best way to freeze leeks is to clean them thoroughly, then lay flat to dry. Once dried, flash freeze leeks by placing them in a single layer on a sheet pan. When just about frozen, package into an airtight container and freeze flat. You are then ready to use your frozen leeks as needed.

Yes, but you need to wash them thoroughly beforehand.

Yes. Best to steam them in the basket provided (along with potatoes and carrots, for example), then serve lukewarm with a vinaigrette as a starter!

No, they are leeks. They are similar looking to scallions, but scallions are much smaller and you can eat the green stems.

You can use leeks in a similar way to onions. Slice or chop the leeks, and cook them the same way that you would cook onions for the same recipe. You can also use a combination of leeks and onions.