Baby Leeks: Delicate Flavour and Tender Texture!

Baby leeks, a smaller and more refined version of their mature counterparts, offer a sweet, mild onion-like flavour with a hint of earthiness. Their texture is tender and delicate, making them perfect for both raw and cooked applications. The pale green and white stalks are more tender than regular leeks, requiring minimal preparation and cooking time. These tiny vegetables bring an elegant, subtle depth to dishes without overpowering other ingredients, making them a versatile and sophisticated choice for any meal.

Cooking Suggestions: How to Cook Baby Leeks

• Sautéing: Cook in butter or olive oil with a pinch of salt for a quick and flavourful side.
• Grilling: Brush with olive oil, season and grill until slightly charred for a smoky flavour.
• Roasting: Roast with herbs and spices to caramelise their natural sugars.
• Blanching: Quickly blanch to preserve their bright colour and mild flavour, perfect for salads.
• Braising: Slow-cook in stock or wine for a melt-in-your-mouth texture.

Serving Suggestions: What to Pair Baby Leek With

• Proteins: Serve alongside roasted chicken, grilled fish or seared scallops.
• Pasta: Toss with creamy sauces, parmesan and fresh herbs for a luxurious pasta dish.
• Eggs: Add to omelettes, quiches or scrambled eggs for a mild, savoury twist.
• Cheese: Pair with goat cheese, feta or ricotta for creamy, tangy combinations.
• Potatoes: Combine with mashed, roasted or gratin potatoes for a hearty side dish.