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Leeks leaves, 0.1 kg bunch

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  • Leeks leaves are as flavorful, if not more than the white part. They can be used in much the same way as the regular leek. These leaves are harvested when the plant is not fully formed; therefore, they are tender and perfect as an herb.

  • You can use leeks in tarts, soups, pasta, and pizza. Leeks pair well with cheese, 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.

  • Scalloped Potatoes with Leeks and Thyme

    Ingredients:

    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)

    Instructions:

    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.