Leeks

Leeks and shallots have a family relationship and a similar taste character. They have a softer flavor than onions, tasting somewhat sweeter than cooked shallots. They are rich in minerals including manganese, provitamin A, and vitamins C and K1. Leeks also include flavonoids like kaempferol and quercetin, which are antioxidant plant substances that may help prevent heart disease.

Leeks may be used in the same manner as shallots in recipes including spaghetti, soups, and stews. Although most people only consume the white and light green portions that resemble onions, the harder green tips can be added to soups and stocks to enhance the taste. Leeks can be used in place of shallots if they are finely sliced and rinsed. Then, cook them in the same manner as shallots.