Leeks, 1 kg Bunch

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  • Leeks will not form bulbs or produce cloves like their cousins, but instead develop an edible, 6 - 10 inch-long, a round stem that can measure 2 inches in diameter. The leek's cylindrical, white, edible root gradually becomes a stalk with a fan of dark green, flat leaves. Offering an earthy, mild onion flavor, the texture of a leek is crunchy when raw and silky when cooked. Leeks are considered to be the sweetest and most mild members of the onion family.

  • Though leeks are often interchangeable with onions and garlic, they can require specific preparation and are often highlighted in recipes for their particular flavor. Cook with potatoes and vegetable broth, then puree for a classic potato-leek soup. Slow-cook with butter and cream and serve with seafood such as seared scallops. You can add sauteed leeks to savory tarts and pies.

  • To store, refrigerate in a plastic bag for up to three days.

  • Scalloped Potatoes with Leeks and Thyme


    2 Tbsp. butter
    1 cup leeks (finely chopped)
    2 cloves garlic (minced)
    1 tsp. dried thyme
    1 cup whole milk
    1 cup heavy cream
    2 tsp. kosher salt
    1/2 tsp. ground black pepper
    2 1/2 lb. potatoes (sliced)


    1. Preheat the oven to 350 degrees F. Coat a baking dish with butter.
    2. Heat a medium saucepan over medium-high heat. Add butter. When the butter has melted, add leeks; cook, stirring for 2 minutes.
    3. Add garlic, and thyme, and continue to cook, stirring for 30 seconds.
    4. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.
    5. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.
    6. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. Let cool slightly before serving.