The 52 New Foods Challenge Food of the Week: Leeks
I’ve used leeks before in Potato Leek Soup (YUM!!) and instead of onions in a recipe, but I’ve never cooked them on their own before. Jennifer Tyler Lee has a recipe for “roasted leeks” and I made them and they were delish! I did use bacon grease instead of EVOO, which might have helped with the YUM factor.
Food Facts:
- Good source of manganese, and vitamins k and c.
- Leeks lose most of their nutritional value within a few days, so they should be cooked as soon as possible
- The greenest part of the leek is often discarded, even though it has the most health benefits – save the tops to put in your home made broth!
- Leeks are a member of the allium (lily) family and are related to garlic & onions
- Alliums are known to have a cholesterol reducing effect
- They have a milder and sweeter flavor than onions
- Known for their ability to help fight off cold and flu viruses
From Eating on the Wild Side: The Missing Link to Optimum Health
by Tonia Reinhard
