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Leeks look like a giant Green Onion.  They are similar in flavor but not
quite a s strong(at least to my taste).  The must usually be split down
the middle and washed very well as dirt tends to get down in between the
layers.  A lot of recipes call for only the white part of the leek, but
I tend to use part of the green also and have never noticed a problem in
flavor (just can't waste that much).

Thin leeks are very good simmered in water with a little white wine and
pepper added. cook until soft then serve with a tarragon vinagrette