Leeks are in the same family as both garlic and onions with a subtle, sweet flavor that cannot be substituted by either. Use only the white cylindrical bulb and the white parts of the stalk as the green tops are tough and fibrous (though good for flavoring stocks). Holland-grown leeks are power- washed so will not need as much cleaning as local leeks but rinse anyway after slicing the bulb open. You can use leeks as a stock base, in the classic leek & potato soup. Try mashing them with potatoes, sautéing with mushrooms or frizzling leek curls in oil to serve over steak. Or simply slice and toss into the salad bowl.