The 52 New Foods Challenge – Leeks

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 Jo Robinson, The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard