I use some of the green part...I chop off some of the top and peel away the tougher part of it. You can usually tell which is the tender part of the leek. Make potato leek soup...its delicous!! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">
you'll notice that the outer green parts are too tough to use. You can use the parts where the white turns into the green though, or like mentioned, the inner parts. If it's too fibrous, don't use it!
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