Leeks are a favourite Autumn and Winter vegetable in our household. It offers a subtle sweetness to our hearty casseroles and comforting, pies, soups and stews. The smell of leek, carrots and garlic sizzling in ghee before adding our main vegetables and or meats makes us feel warm, cozy and supported.
- Leeks are a good source of Fibre, Vitamin A, Vitamin C, Vitamin K, Iron, and Maganese.
- Best Stored: In the Fridge
- Can be eaten raw or cooked.
- Dietary Fibre, is important for a healthy bowel.
- Vitamin A is an antioxidant and helps with vision, bone growth, reproduction, cell function, and your immune system
- Vitamin C is needed for the growth and repair of the tissues in all parts of your body.
- Vitamin K makes proteins for healthy bones and tissues and blood clotting.
- Iron is a mineral that is naturally present in many foods. It is an essential component of hemoglobin, a protein that transfers oxygen from the lungs to the tissues. Iron is necessary for growth, development, normal cellular functioning, and synthesis of some hormones and connective tissue
- Manganese is an essential nutrient for your body to function! It helps process cholesterol, carbohydrates, protein and may also be involved in bone formation.
- Base flavour for soups, casseroles, stews
- Chicken & Leek Pie
- Sauteed leeks as a side dish or in scrambled eggs
- in Salads