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🇫🇷 Leek Heart (リーキ, 韭蔥心) - Organic / A LA CARTE / France / Per 1 Portion 500g
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🇫🇷 Leek Heart (リーキ, 韭蔥心) - Organic / A LA CARTE / France / Per 1 Portion 500g
A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".
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We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".
A tasty vegetable, with a subtle, sweet flavour, this Dutch Leek are rich in nutrition. It can be used as a stock base, such as the classic leek and potato soup, or it can be mashed with potatoes, or sliced and tossed into salad, or sautéed with different ingredients, such as mushroom, pork or chicken, definitely is an incredibly versatile ingredient.
🥗 Product Recipe (English)：
Culinary use
Fresh leek sautéing
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or more commonly added to stock for flavor.A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 5–10 mm thick. The slices tend to fall apart due to the layered structure of the leek. The different ways of preparing the vegetable are:
Boiling turns it soft and mild in taste. Whole boiled leeks, served cold with vinaigrette, are popular in France,[15]where leeks are nicknamed asperges du pauvre 'poor man's asparagus'.
Frying leaves it crunchier and preserves the taste.
Raw leeks can be used in salads, doing especially well when they are the prime ingredient.
In Turkish cuisine, leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. For sarma with olive oil,currants, pine nuts, and cinnamon are added, and for sarma with meat,minced meat is added to the filling. In Turkey, especially zeytinyağlı pırasa (leek with olive oil), ekşili pırasa (sour leek), etli pırasa (leek with meat), pırasa musakka (leek musakka), pırasalı börek (börek with leek), and pırasa köftesi (leek meatballs) are also cooked.
Because of their symbolism in Wales, they have come to be used extensively in that country's cuisine. Elsewhere in Britain, leeks have come back in favor only in the last 50 years, having been overlooked for several centuries.
Nutrition
Raw leek (bulb and lower leaves) is 83% water, 14% carbohydrates, 1% protein, and contains negligible fat (table). A 100-gram (3+1⁄2 oz) reference amount supplies 255 kilojoules (61 kcal) of food energy and is a rich source (20% or more of the Daily Value, DV) of vitamin K (45% DV) and manganese (23% DV). It is a moderate source (10–19% DV) of vitamin B6, folate, vitamin C, and iron
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