Leeks are high in Vitamin K . They’re also a great source of folacin, Vitamin C, Iron and Magnesium.
Leeks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour – quite harsh when raw (only very young leeks are eaten this way) but, when cooked, very delicate, like a mild onion but with a hint of sweetness. Leeks are very versatile and work well cooked in various recipes or as a side dish.
Leeks
Most recipes use only the white and light green parts of the leek which are the most tender. With their sweet, onionly flavour, Leeks add depth to dishes such as soups, stews, pastas, risottos and casseroles.
Select:
- Leeks with long, white stems
- Crisp leaves
Local BCfresh Leeks are available mid August through May.
Imported product (Bestfresh) is available the remainder of year.
- Steamed
- Baked
- Grilled
- Roasted
- Keep Leeks refrigerated at 34°F (1°C) with relative humidity of 95%.
- Store covered to prevent dehydration.
Recipes with Leeks
Curried Parsnips
Pan-seared chicken or roast pork loin and curried parsnips take the chill away on a wintry day....
Three Onion Casserole
This casserole is pure goodness – the secret is the Boursin cheese. Make it a staple for...
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