REMARKS

* Variable weight product: the final amount may vary when preparing the order.

Net weight:
Product by weight.
Additional Information :
General Information:
Nutritional properties
– Water is the major component.
– It also has a discrete amount of fiber.
– Minerals: highlights its content in potassium, calcium and magnesium.
– Vitamins: vitamin C.

To preserve them, cut the stem lengthwise and wash the leaves with water, which should be separated one by one. They keep in good condition in the refrigerator for up to two weeks. Once cooked, they should be consumed within a maximum period of two days.

INSTRUCTIONS FOR USE:

The white part of the leek, being the most tender, is the only one consumed, although its green leaves are also used in broths and to flavor stews. Normally, to prepare them, the green leaves and the first layer of the white part must be removed in order to clean them and eliminate all the soil. Then they should be washed.
Leeks can be eaten raw, if they are tender, or cooked; finely chopped they can be added to salads; boiled, as a single dish (leeks in vinaigrette) or as an ingredient in stews, vegetable stews and vegetable soups; in purees, puff pastries and cakes; they are the main ingredient of vichyssoise; sautéed; as a garnish for meat and fish main courses; in paellas; pizza and pasta; and leek and shrimp pie is famous.
To sauté them, they are cut crosswise and cut into slices, which are placed in a frying pan with a little oil. The outer part is left to brown and caramelize with a little sugar and coarse salt.