Poireaux de Créances
Poireaux de Créances (Allium ampeloprasum var. porrum) — IGP and Label Rouge leeks from the sandy coastal dunes of the Manche département in Normandy. Vegetables have been cultivated in the Créances area since the 11th century, and the conditions that made the region's reputation still define its produce today: Atlantic salt air, free-draining sandy soil, and a tradition of using seaweed as mulch. The result is a leek with a long, pale white stem, a sweeter and more delicate flavour than standard varieties, and a tenderness that comes through whether eaten raw or cooked.
The long white stem — the prized part of any leek — is achieved through buttage: soil is mounded around the growing plant to exclude light, in the same way white asparagus is produced. This is labour-intensive but it extends the white portion significantly, which means more of what you actually want to eat and less tough green top to discard. These are the leeks that French chefs reach for when the leek is the point of the dish rather than a background ingredient — braised slowly in butter until completely soft, served warm as a leek vinaigrette, or used as the foundation of a vichyssoise or a flamiche. The green tops, though tougher, are excellent in stocks.
Origin: Créances, Normandy, France (IGP)
Ingredients: Leeks (Allium ampeloprasum var. porrum)
Storage: Refrigerate unwashed. Wrap loosely in a damp cloth or store in the crisper drawer. Will keep for a week or more.
Poireaux de Créances (Allium ampeloprasum var. porrum) — IGP and Label Rouge leeks from the sandy coastal dunes of the Manche département in Normandy. Vegetables have been cultivated in the Créances area since the 11th century, and the conditions that made the region's reputation still define its produce today: Atlantic salt air, free-draining sandy soil, and a tradition of using seaweed as mulch. The result is a leek with a long, pale white stem, a sweeter and more delicate flavour than standard varieties, and a tenderness that comes through whether eaten raw or cooked.
The long white stem — the prized part of any leek — is achieved through buttage: soil is mounded around the growing plant to exclude light, in the same way white asparagus is produced. This is labour-intensive but it extends the white portion significantly, which means more of what you actually want to eat and less tough green top to discard. These are the leeks that French chefs reach for when the leek is the point of the dish rather than a background ingredient — braised slowly in butter until completely soft, served warm as a leek vinaigrette, or used as the foundation of a vichyssoise or a flamiche. The green tops, though tougher, are excellent in stocks.
Origin: Créances, Normandy, France (IGP)
Ingredients: Leeks (Allium ampeloprasum var. porrum)
Storage: Refrigerate unwashed. Wrap loosely in a damp cloth or store in the crisper drawer. Will keep for a week or more.
Original: $9.14
-70%$9.14
$2.74Description
Poireaux de Créances (Allium ampeloprasum var. porrum) — IGP and Label Rouge leeks from the sandy coastal dunes of the Manche département in Normandy. Vegetables have been cultivated in the Créances area since the 11th century, and the conditions that made the region's reputation still define its produce today: Atlantic salt air, free-draining sandy soil, and a tradition of using seaweed as mulch. The result is a leek with a long, pale white stem, a sweeter and more delicate flavour than standard varieties, and a tenderness that comes through whether eaten raw or cooked.
The long white stem — the prized part of any leek — is achieved through buttage: soil is mounded around the growing plant to exclude light, in the same way white asparagus is produced. This is labour-intensive but it extends the white portion significantly, which means more of what you actually want to eat and less tough green top to discard. These are the leeks that French chefs reach for when the leek is the point of the dish rather than a background ingredient — braised slowly in butter until completely soft, served warm as a leek vinaigrette, or used as the foundation of a vichyssoise or a flamiche. The green tops, though tougher, are excellent in stocks.
Origin: Créances, Normandy, France (IGP)
Ingredients: Leeks (Allium ampeloprasum var. porrum)
Storage: Refrigerate unwashed. Wrap loosely in a damp cloth or store in the crisper drawer. Will keep for a week or more.
