Leeks -- generally the most expensive member of the onion family -- are also the most interesting in flavor and texture. They look like giant scallions (practically as thick and long as your arm, maybe) with dirty, hairy roots and tough, unwieldy leaves. When you cut off the root end and greens, you're left with a few inches of the edible white and pale green parts, which have relatively mild flavor and squeaky texture when raw, turning sweet and silky when cooked.
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