Mini Leeks (500g)
Leeks, (500g portion) each leek is roughly 120 – 130g. Grown at the Windmill Community Gardens using Chemical Free growing methods.
When cooked leeks are, very delicate, like a mild onion with a hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten. The green portion of a leek work really well if added to carrot and other veg peelings to make a homemade vegetable stock.
Easy preparation methods
Thorough washing is very important for leeks, as soil is often trapped between the many layers of leaves. First, trim off the base, and cut away the uppermost part of the leaves. Remove the outer layer or white, if it’s tough. Then, if you want to keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the centre. Rinse well under running water, pulling back the layers so that any dirt at the base is removed. Alternatively, slice the leeks, then put in a colander and wash well under running water.
Steam (up to 8 mins for sliced; up to 16 mins for whole). Pan-fry for up to 8 mins, sliced. Also good as an ingredient in casseroles, tarts, pies and soups.
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