Leeks don't get the attention they deserve. They sit quietly in the vegetable aisle while onions and garlic do all the talking. But they're worth a proper look, especially through the colder months.
Why leeks are worth it
Leeks are in the same family as onion and garlic, but milder and sweeter. That makes them gentler on the gut, which matters if you find raw onion or garlic a bit much.
They're also one of the richest dietary sources of inulin, a slow-fermenting fibre that feeds the good bacteria in your gut. So a leek isn't just a flavour base. It's quietly doing your gut a favour every time you cook with one.
And right now, they're in peak season across Australia. Cheap, fresh, and at their best.
How to prepare a leek
Leeks grow with soil between their layers, so they need a wash.
Trim off the root end and the tough dark green tops. Use the white and pale green parts. Slice the leek lengthways, then run it under water, fanning the layers so any grit rinses out. Then slice as your recipe needs.
The simplest way to cook one
If you do nothing else with a leek, do this.
Slice it, and sweat it gently in olive oil with a pinch of salt for around ten minutes, until soft and sweet. Low and slow is the key. Leeks turn bitter if you rush them on high heat.
That softened leek is a base layer for almost anything. Stir it through scrambled eggs. Add it to a soup. Toss it through pasta. Spread it across a tray of roast vegetables. It's the kind of small step that makes a simple meal taste like someone thought about it.
The takeaway: leeks are in season, gentle on the gut, and rich in gut-friendly fibre. Wash them well, use the white and pale green parts, and cook them low and slow.