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| − | {{vegetable}}
| + | #REDIRECT [[wikipedia:Leek|Leek]] |
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| − | [[Image:Shimonitanegi.jpg|thumb|right|200px|Japanese leek]] | |
| − | [[Image:Prei_winter_Farinto_geoogst.jpg|thumb|right|200px|winter leek]]
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| − | The '''leek''' is a vegetable related to [[Cookbook:Onion|onions]], [[Cookbook:Chive|chives]], and [[Cookbook:Garlic|garlic]]. Also in this species are two very different vegetables: The [[Cookbook:Elephant garlic|elephant garlic]] (''A. ampeloprasum var. ampeloprasum'') grown for its bulbs, and [[Cookbook:Kurrat|kurrat]] which is grown for its leaves in Egypt and elsewhere in the Middle East.
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| − | Rather than forming a tight bulb such as the onion, the leek produces a long cylinder of bundled leaf sheaths which are generally blanched by pushing soil around them (trenching). They are generally considered to have a finer flavor than the common onion.
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| − | ==Recipes featuring leeks include==
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| − | *[[Cookbook:Vegetable Pie|Vegetable Pie]]
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| − | *[[Cookbook:Zupa Ogórkowa|Zupa Ogórkowa]]
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| − | *[[Cookbook:Rosół|Rosół]]
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| − | *[[Cookbook:Onigiri|Onigiri]] (garnish)
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| − | *[[Cookbook:Bouillabaisse|Bouillabaisse]]
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| − | {{wikipedia|Leek}}
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| − | [[nl:Kookboek/Prei]]
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