White part of leek

The white part of leek is the soft, tender base of the stem, which is located underground and beneath the first layers of green. This is precisely the part considered the main edible value of the plant. When you cut leek in the kitchen, the white part cuts most easily, does not require prolonged processing, and is immediately ready for use.

Aroma and taste

The white part of the leek is much softer and more tender than the green top. The taste here is delicate, with a light onion sweetness and an almost creamy note. When heated, the white part becomes very soft, almost melts in your mouth, and its aroma becomes more rounded and less sharp than regular onion.

Where to use

The white part of leek is added to soups, especially to classic potato soup or cream soups. It works well in stewed vegetable side dishes, as part of stews, and in pie fillings. You can bake it whole with butter and spices, or slice it into rings and fry until golden brown.

• Cream soups and broths
• Stewed vegetable dishes
• Baked side dishes
• Pie and quiche fillings
• Stews and vegetable assortments

Preparation and Pairings

The white part needs to be rinsed thoroughly, as sand can accumulate between the layers. Cut the stem lengthwise, open the layers, and rinse under running water. After that, cut as the recipe requires — into rings, half-rings, or pieces. The white part pairs well with potatoes, carrots, cream, white wine, and herbs like thyme.

Selection and Storage

Choose leeks with a dense white part free from damage and dark spots. The stem should be firm, not wilted. The thicker the white part, the more edible material you will get. Leeks are stored in the refrigerator in the vegetable compartment for 1-2 weeks, wrapped in a bag or damp towel.

The white part of leek can be used even raw — slice it thinly and add it to a salad. The taste will be more delicate than onion, and there will be no bitterness.