These tender little leeks are a member of the garlic and onion family, they have a wonderfully subtle, sweet flavour and are an attractive pale green colour. Baby leeks are ideal for cooking and serving whole. Choose firm, fresh-looking leeks that have a firm white bulb.
How to Use
Baby leeks are usually cooked before eating. Leeks go particularly well with lamb and pork. Serve as an accompanying vegetable in a cheese or white sauce, or sauté whole leeks in butter, wrap in ham, sprinkle with grated Cheddar cheese and bake in the oven for a simple starter.
How to Prepare
The layers between leeks can trap grit or soil so they should be thoroughly washed before use. If serving whole leeks, stand the leeks upside down to soak in a tall jug of water, so that any dirt will float out. If you are using sliced leeks cut off the root and any of the green top that looks tough and slice and rinse thoroughly under cold running water.
How to Cook
Baby leeks can be pan-fried, baked, braised or roasted. To pan-fry, heat a little olive oil and butter in a frying pan, add the prepared whole leeks and cook gently for 10-15 minutes or until tender. To bake, preheat the oven to 190C, gas mark 5, place the prepared leeks in an ovenproof dish, cover with cheese or white sauce and bake for 30 40 minutes or until tender. To braise leeks, pour 3 cm chicken or vegetable stock into a frying pan, add the leeks, cover and cook gently for 15-20 minutes or until tender. To roast preheat the oven to 200C, gas mark 6. Add 2 tbsp olive oil to a roasting tin and heat in the oven, add the leeks, season well and roast for 35-45 minutes or until tender.
How to Store
Keep in the fridge for 4-5 days.