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    Kitchen Dictionary: leek

    Pronounced: LEEK

    plural: leeks

    Ingredient

    Season: available year-round

    How to select: Spring and Fall are the high seasons, when they will be small and tender. Larger and tougher the rest of the year.

    How to prepare: Cut off root and tough, dark green leaves. Slice in half lengthwise and rinse dirt from stalk. boil, braise, puree, steam, stew

    Matches well with: bacon, bechamel sauce, beets, bread crumbs, butter, cheese, cream, fish, hollandaise sauce, lemon, mustard, olive oil, Parmesan cheese, parsley, peas, potatoes, red wine, thyme, tomatoes, vinaigrette

    More Leek Recipes
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    Nutrition Facts

    Calculated for 1 leek
    Amount Per Serving %DV
    Calories 54
    Calories from Fat 2 (4%)
    Total Fat 0.3g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 17mg 0%
    Potassium 160mg 4%
    Total Carbohydrate 12.6g 4%
    Dietary Fiber 1.6g 6%
    Sugars 1.6g
    Protein 1.3g 2%

    How is this calculated?

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