Though Young pores We often treat as an addition, in fact they are great at the lead role. Their soft structure and gentleness mean that they do not need to be cooked for a long time or season intensively to get the taste out of them. They blend in perfectly with eggs, potatoes, rice and even with bread itself. They can be fried in butter, bake with cheese, add to the tart or just add raw to the salad. It is a vegetable that does not require much – a good idea is enough.
Although young pores are rarely the main star on a plate, they definitely deserve more attention. They have a milder taste than their subsequent variety and are great in everyday kitchen – from simple soups to tarts, omelets or bubbles from the oven. But it’s not only a matter of taste. It is worth knowing what exactly the young pores provide our body. Nutritional values are a topic that can interest anyone who pays attention to what they eat a bit. In the times you will find vitamin C, which supports immunity, vitamin K important for blood clotting, as well as which help in the daily functioning of the nervous system. For this they are a source of potassium and fiber. The first supports the work of the heart, the second – the digestive system. You don’t have to reach for exotic products to eat something healthy and valuable. Young pores are seasonal, easily accessible and really easy to use in the kitchen. It’s just worth having them at hand. Not only for taste, but also for health. Especially now when they are the tastiest.
Young pores They often appear at the fair and in the greengrocer in early spring and summer, but they are still rarely found on our plates. A pity, because it is one of those vegetables that can surprise with simplicity and taste. Young leek is more delicate, subtle and less sharp than its older counterpart. It is easy to prepare – just a moment in a pan, a little oil or butter, and it’s ready. Fits almost everything: pasta, eggs, casseroles or sandwiches. Why is it worth eating young pores? Because it’s a great way to diversify your daily kitchen without effort. Their taste combines great with many ingredients, does not dominate the dishes, and at the same time gives them character. You can stew, fry, bake and even eat raw. They will work both in fast lunch and in a more exquisite dish for dinner. Young pores are also a good excuse to go beyond the culinary routine and try something new.
Young pores They are still not an obvious choice in everyday cooking, although they definitely deserve it. They are gentle in taste, quick to prepare and great They match many dishes – both hot and cold. You can them fry in butter, stew with vegetables, bake in dough or add to pasta. Raw, thinly chopped, they are great as an addition For salads or sandwich.
How to use young pores? The use of these vegetables in the kitchen is very easy. And it gives a lot of possibilities. Many people wonder if they need to be peeled. In the case of young pieces, it is usually enough to wash them well, because it is between the leaves that sand can gather. The outer, harder leaves can be rejected, but if they are soft, they can be easily used. When reaching for young pores, you don’t have to look for complicated ways to prepare them, because the simplest ones work best.
It is worth using season for young pores – They are delicate, fresh and perfectly fit into a light, daily kitchen for everyone. You don’t need sophisticated recipes or difficult techniques. All you need is a bit of desire to introduce them to the menu and gain an ingredient that combines taste with simplicity.
Sources: Terazpoczy.pl
