The shank of the leek should also be smooth and unblemished, so avoid leeks that are cracked or split open.
Fresh leeks that are stored properly can last for up to two weeks in the refrigerator.
You can keep the roots and dark leaves to make vegetable stock. If you don’t have enough vegetable scraps right now, store the roots and leaves in an airtight container and freeze them until you have enough to make the stock.
Intact leek halves are great for baking and roasting, whereas chopped leeks are great for sautéing, frying, adding to soups, and eating raw.
Sautéed leeks are great on their own, or as a topping for salmon, potatoes, and other dishes.
Caramelized leeks can be served on toast, served with crackers and cheese, cooked into quiches, or used as a garnish for stews, meats, and savory pies.
Risotto is delicious on its own as a meal, or it can be served as a side with your favorite dishes.
