Today I am highlighting one of my favourite vegetables – leek. Like onion and garlic, leeks belong to the allium family but they are much more versatile in the kitchen, in my opinion. If you’ve ever only used leeks to flavour a soup or a stock, brace yourself – you’re about to discover amazing new ways to leek it up.
Leeks have very similar properties to garlic and onion – a unique combination of flavonoids (antioxidants) and sulfur-containing nutrients that provide cardiovascular support. For people who avoid onion and garlic due to their FODMAPs content, the green parts of leek are ok to use. The green parts have a lovely, green onion and slightly garlicky flavour and can be used cooked or raw.