Did you know?
Known to the Egyptians, leeks were highly regarded by the Middle Ages when they were the basis of a popular soup. A vegetable plant with long leaves and a white bulb, leeks belong to the Liliaceae family (like garlic, onions and shallots). The white part of the vegetable is the underground section of the leek, which is protected from light.
It is a rustic plant which requires great technical ability and a lot of labour. Thanks to the temperate climate of our region, Prince de Bretagne offers leeks 10 months out of 12. After hand harvesting, leeks are washed, trimmed and packed directly by producers.
Harvested by hand and packed on the farm, Prince de Bretagne’s mini-vegetables owe their small size to the careful selection of varieties, to specific cultivation methods and, above all, to harvesting just as the produce becomes tender and flavourful. Beyond their taste qualities, mini-vegetables are very easy to use: peeling is unnecessary and cooking is quick.
Good to know: as part of their agroecological approach, Prince de Bretagne’s market gardeners recycle the water used for washing leeks.
HOW TO CHOOSE MINI-LEEKS
There is a sign of freshness that is very easily spotted: look for intense green leaves. Choose leeks that are very firm, without no sign of wilting.
HOW TO PREPARE MINI-LEEKS
Remove the roots and the top of the green leaves with a paring knife, cut the leek into quarters then cut into the heart from the middle of the base to the tip of the green leaves.
Wash the leeks under running water, spreading the leaves to remove any dirt or sand. Remember to clean your leeks well before cooking them - don’t forget that they are grown in the ground (even though they are washed on the farm)!
Then cut them into slices, julienne or finely chopped to suit your recipe!
Try them raw, you will be surprised by their sweetness! You can also glaze them.
HOW TO COOK MINI-LEEKS
Mini-leeks are usually served cooked and can be boiled, steamed, braised or pre-blanched in water before being used in multiple ways.
6 to 10 mins
In boiling water
They can also be cooked for 3 minutes in the microwave.
HOW TO STORE MINI-LEEKS
Mini-leeks will keep for up to five days in the salad drawer of your fridge. Remember to cut off the top of the leaves beforehand.
Cooked, they can be kept for 2 more days in an airtight container.
Mini-leeks can also be frozen. To freeze them, blanch for a few minutes in boiling water and then run them under cold water before draining and bagging them.
Mini-leeks are a typical winter vegetable. Once cooked, they can be eaten cold with a vinaigrette or mayonnaise, hot as an accompaniment to meat or fish or in a gratin with a white or bechamel sauce.
Mini-leeks can also be braised (it is a question of letting them ‘melt’ in a low oven) with butter or stock. They are also used in pies, quiches and winter soups. They add flavour and fragrance to soups.
Leeks are great with spices!
Don’t throw away trimmed green leaves. You can use them in a bouquet garni to flavour broths or soups. Leek ‘greens’ can also be integrated into a quiche cut into dice and cooked with the rest of the leeks or in a soup.
Mini-leeks are high in vitamin K and a source of fibre.
|of which saturated fat (g)||0.027|
|of which sugar (g)||2,11|
|Dietary fibre (g)||3.2|
|Vitamin K (in µg)||25.4|