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Keywords:
por, leek, Allium ampeloprasum var. porrum, Plantae, Angiosperms, Monocots,
Asparagales, Alliaceae, Allium, A. ampeloprasum, A. ampeloprasum var. porrum,
puerros, puerro, porro, poro, lauch, porree, Porree, Breitlauch, Winterlauch,
Welschzwiebel, Gemeiner Lauch, Spanischer Lauch, Aschlauch, Fleischlauch,
poireaux, Poireau, alho-porro, vegetable, green, ingredient, raw, nature, leaf,
plant, healthy eating, porri, porro |
Description:
Leeks should be thoroughly washed to remove grit and sand which accumulates under the outer layers of the leaves.
They may be eaten raw or cooked. Cooking time will vary according to the leek's diameter and age.
They have acquired fame in soups and stews,
but exhibit their versatility served au gratin, creamed, sauteed alone or in combination with other fresh vegetables.
Leeks are a very good source of manganese and a good source of vitamin C,iron,folate and vitamin B6.
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