Leeks Recipe

My friend Elizabeth tells me that even people who think they dont like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

How to Cut and Cook Leeks

Leeks add sweet, mild onion flavor to soups, stews, and more. These are my methods for cutting and cooking them. See the blog post above for some of my favorite leek recipes.

Prep: 5min

Ingredients:

• 1 bunch leeks
• extra-virgin olive oil (as needed)
• sea salt and freshly ground black pepper

Instruction:

1. Slice the leeks in half lengthwise. Lay them cut-side-down on a cutting board, and cut them into thin half-moons. Transfer to a colander and rinse under cool running water, tossing to remove any dirt or debris. Use a kitchen towel to blot them dry before you start to cook.
2. To grill: slice in half lengthwise (skip the chopping step above), rinse and dry them well, drizzle with a little olive oil and grill both sides on medium-high until they’re well-charred and tender. Season with salt and pepper.

20 Tasty Leek Recipes

This potato leek soup recipe is classic and lusciously creamy! Cozy up to a bowl of this fall simple favorite.

Prep: 15min

Total: 45min

Yield: 4

Ingredients:

• 3 tablespoons salted butter (or olive oil)
• 2 large or 4 small leeks (4 cups thinly sliced), white and light green parts
• 3 celery ribs
• 3 garlic cloves, minced
• 2 pounds russet potatoes, peeled and small diced (5 cups diced)
• 4 cups vegetable broth or chicken broth
• 1 cup water
• 3 sprigs fresh thyme (or make a bouquet garni)
• 1 bay leaf
• 1 1/4 teaspoons kosher salt
• 1/2 cup heavy cream
• Chives, for garnish

Instruction:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, for 7 to 8 minutes until the leeks are very tender but not browned.
2. Add the chopped potato, vegetable broth, water, fresh thyme, bay leaf, and salt and bring to a simmer. Simmer for 20 minutes until the potatoes are tender. Remove the thyme and bay leaf.
3. Transfer to a blender and blend until smooth. Add the cream and blend again. Taste and adjust seasonings as desired.

Leek has never been this delicious before You Must Try This Recipe

FAQ

What is the best way to eat leeks?

How does Gordon Ramsay cook leeks?

How do you prepare leeks to eat?

1. Trim off the roots and the coarse dark green part of the tops. Don’t throw them away – they’re great for adding to stocks.
2. Cut the leeks in half lengthways.
3. Wash under a running tap, fanning the layers and rinsing away any grit or soil trapped between them.
4. Drain thoroughly and slice as required.

What part of a leek do you eat?