Leeks 
History: Leeks were prized by the ancient Romans and Greeks and were especially revered for their beneficial effect on the throat. The Greek philosopher Aristotle credited the clear voice of a partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks daily to makes his voice stronger. The Romans are credited for introducing leeks to the UK, where they were able to flourish do to more favorable growing conditions. In Wales, leeks have attained an esteemed status, where they serve as the country's national emblem. The Welsh regard for leeks can be traced back to 1620 in which they successfully defeated the Saxons in battle in which they placed leeks in their caps to differentiate themselves from their opponents. Today leeks are an important vegetable in many different types of cuisines and are eaten around the globe. Description: Leeks are a sweet, subtly flavored onion relative, is often used for seasoning but can also be eaten alone. Selection: Choose, firm, crisp leeks with dark green leaves. Thin and medium leeks have the best flavor and texture. Nutritional Value: Contains the antitumor compound allicin, and bioflavinoid antioxidants. Contains the B vitamin Folate which helps keep levels of homocysteine in proper balance and increases cardiovascular health. Leeks also contain important amounts of the flavonoid kaempferol, which has been shown to protect our blood vessel lining from damage. Storage: Refrigerate in the crisper in plastic for a week or more. Preparation: Before eating, trim dark green tops, tough outer leaves, and a thin slice on the root end. Halve leaves lengthwise and wash in a bowl of water, gently spreading the layers apart while washing. Slice or cook whole. Saute: in several tablespoons of butter and sauteed 8-10 minutes. Boil: in small amounts of water for 10-12 minutes, or until tender Steam: in basket over boiling water for about 15 minutes, covered. They don't seem to microwave well. Serving Suggestions: Not typically eaten raw. Top cooked leaks with lemon butter, cheese sauce, cream sauce, marinara, or fresh tomato sauce. Or marinate in vinaigrette. Add leftovers to soups or mashed potatoes. Use in place of cooked onions in any recipe. Try them in a quiche. Recipe: Baked Creamed Leeks Ingredients:
- 1 Tbsp. unsalted butter
- 8 medium or 4 large leeks, roots and green parts trimmed and removed
- Salt and pepper
- 2 tsp. lightly chopped fresh thyme (optional)
- 2 to 4 garlic cloves, smashed and peeled
- 1 cup heavy cream
- ¼ cup finely grated Parmesan (optional) Steps:
1) Preheat the oven to 350 degrees. Put the butter in a 9-by-13-inch (or larger) baking dish and coat the bottom of the dish with the butter. 2)Wash the leeks thoroughly to remove any sand or grit from between the layers. 3) Cut the leeks into slices about 1 inch wide. 4) Arrange the leeks in a single layer in the buttered dish. 5) Sprinkle a little salt and pepper over the leeks, then scatter the chopped thyme, if using. 6) Put the smashed garlic cloves and cream into a small saucepan. Heat the cream, stirring occasionally, until just simmering, then remove from the heat and let stand for 5 minutes. Pour the cream-garlic mixture evenly over the leeks. 7) Bake for 30 to 40 minutes, depending on the thickness of the leeks, until the leeks are soft and the cream has mostly reduced. 8) Sprinkle the Parmesan over the leeks, if using, and serve warm. | 
