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Question:

I found a recipe for a low fat healthy meal but it requires leeks. What are leeks? — Nichole, GA

Bonnie Moore

Answer:

A member of the allium family, leeks are related to garlic, shallots and onions. They look like giant scallions, with a slightly bulbous root end, a thick, white stalk and thick, flat green leaves. Their flavor is delicate and mild and both the bulb and leaves are used in cooking. The white part is used in savory tarts, soups, pastries and gratins, while the green tops are used mainly to flavor stocks.

To clean a leek, trim the root end, slit the leeks from top to bottom and wash thoroughly to remove the sand and dirt lodged within the leaves. Leeks must be fully cooked or their tough texture will mar the dish. To truly enjoy the buttery, elegant taste of leeks, slowly sauté them until they are wilted or braise them, chill and serve with vinaigrette.

Try these recipes to get you started:
Michael Foley''s Creamy Creamless Miso Soup with Potatoes
Potato and Leek Soup


About Bonnie Moore

Bonnie Moore, FoodFit's Executive Chef, graduated from Boston University with a bachelor's degree in Math and Statistics before forsaking her calculator for a whisk. Bonnie earned an associate degree in Culinary Arts from Johnson & Wales University and a degree in pastry arts from L'Academie de Cuisine. She was the sous chef at the Inn at Little Washington, the only five-star, five-diamond kitchen in the United States, and a former chef-instructor in the professional program at L'Academie de Cuisine in Maryland. Bonnie likes to be involved with food at every stage, from planting seeds at the farm to creating a meal for her family. She believes that there is no better place to foster community and nourish those you love than around a table piled with delicious food.


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