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Leeks baby 0.2 kg pack

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  • Baby leeks are entirely edible, including the roots. Baby leeks do not form bulbs or produce cloves like their Allium cousins; instead, they develop a sleek edible cylindric stem. Baby leeks more closely resemble Spring Onions. Their snow-white stalk with green tips is petite and slim; their youthful stage offers more advantageous culinary benefits such as tender, consistently moist flesh, and milder sweeter flavor. Baby leeks are crisp when raw, developing a melting quality when cooked.

  • Baby leeks are mild enough to eat raw well-textured enough for withstanding long cooking periods. They are perfect for classic recipes such as pot pies, leek tarts, and hearty soups. Baby leeks are a great salad or pizza ingredient, can be caramelized when sauteed with olive oil or butter and added to potato dishes and pasta. Grilling leeks imparts rich smokiness. Baby leeks should be blanched before grilling to retain their coloring and don't overburn. Baby leeks pair well with cream sauces such as bechamel, cheeses, especially goat, cheddar, aged sheep's cheese, bread crumbs, poultry, grilled and smoked whitefish, apples, fennel, garlic, mustard, cooked eggs, tomatoes, and vinaigrettes.

  • Store uncut and unwashed leeks in the fridge to keep them fresh the longest. If you're going to use your leeks within a couple of days, leaving them at room temperature is okay. Consider wrapping them in plastic or using a plastic bag if other foods absorb their smell.

  • Grilled Asparagus and Baby Leeks

    Ingredients:

    1 tbsp butter
    250 grams asparagus
    150 grams of baby leeks trimmed and cut lengthways
    salt and pepper to season

    Instructions:

    1. Heat a contact griddle pan (or grill pan) on medium to high heat.
    2. Add the butter to the pan and leave to melt.
    3. Place the asparagus and baby leeks in the pan so that the raised grill marks are cutting across the vegetables horizontally.
    4. Roll the leeks and asparagus in butter to ensure coated.
    5. Turn the heat up high and cook for 5-8 minutes until the vegetables are tender and beautifully charred.
    6. Season with salt and pepper and serve hot.