Leeks, like celery, fall firmly into the “cook the day you buy them” camp. It’s not that they’re too delicate to last long out of the ground, but they use up valuable kitchen real estate in their uncooked form.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/92412583/Recipes-Roasted-baby-leeks-with-crispy-prosciutto-baked-cheesy-leeks-and-gnocchi-and-cock-a-leekie
from
https://oliviawhinham79.tumblr.com/post/160756462486
No comments:
Post a Comment