leek recipe

The gruyère cheese, sliced over the top of this vegetarian tart recipe, melts to a gorgeous gooey layer. Its slight saltiness pairs wonderfully with sweet and tender leeks

Leek and Gruyère tart

shortcrust pastry

flour

butter

olive oil

onion, finely sliced

leeks,

eggs

double cream

Dijon mustard

Preheat the oven to 200°C/fan 180°C/gas 6. Roll out the pastry on a dusted surface to the thickness of a pound coin, then use to line a 20cm fluted tart tin. Chill for 10 minutes.

Line the pastry case with baking paper, then fill with baking beans or rice and blind bake for 15 minutes.

Remove the baking paper and beans/rice, then bake the pastry for a further 10 minutes or until golden. Remove the tart tin from the oven and set aside. Turn the oven down to 180°C/fan160°C/gas 4.

In a frying pan, heat the butter and oil, then add the onion and leeks. Cook over a low heat for 10 minutes or until soft and translucent, but not coloured. Set aside to cool.

Meanwhile, in a jug, mix the eggs with the cream, mustard and grated gruyère. Season well, then add the cooled onion and leeks and stir well. Pour the mix into the tart case, top with the sliced gruyère, then bake for 25-30 minutes until golden. Boom! An incredible tart. Serve with a leafy side salad with a mustard dressing.

These buttered cabbage and leeks make a delicious side dish recipe.

Buttered cabbage and leeks

leek,

½ savoy or january king cabbage, shredded, core discarded

garlic cloves, finely chopped

Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.

Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.

Pan-fried salmon sits on a bed of sweet-and-sour leeks and lightly crisped kale in this healthy midweek recipe.

Quick pan-fried salmon with sweet-and-sour leeks

leeks, finely sliced

brown sugar

1½ tbsp balsamic vinegar

salmon

kale

lemon

potatoes (optional)

Heat 1 tbsp olive oil in a medium frying pan over a low-medium heat. Add the leeks and cook, stirring, for 10-12 minutes until soft. Add the sugar and vinegar and cook for 5 minutes or until sweet and sticky. Set aside.

Wipe the frying pan with kitchen paper, then add another 1 tbsp oil and heat until almost smoking hot. Add the salmon fillets and cook for 4 minutes, skin-side down. Turn and cook for 4 minutes more until golden and just cooked through. Boil a kettleful of water. Put the kale in a colander, then pour over the boiling water.

Put the salmon on a plate and cover with foil to keep warm. Add another 1 tbsp oil to the frying pan and, over a medium-high heat, stir-fry the wilted kale for 2 minutes. Add a good squeeze of lemon juice, then season with salt and pepper. Mix in the leeks and taste – it may need a little more vinegar. Divide the leeks and kale among plates and top with the fish. Serve with steamed potatoes if you like.

Looking for a quick vegetarian quiche packed with spring flavours? Our yummy leek and feta tart uses a ready-made shortcrust short-cut. Find more quick vegetarian quiches in our vegetarian tarts recipe collection.

Leek and feta tart

leeks, sliced

feta

whole milk

Preheat the oven to 170°C/fan150°C/gas 3½.

Melt a knob of butter in a frying pan, then add 2 sliced leeks and cook over a medium heat until softened and golden. Season, then arrange the leeks in a 23cm blind-baked tart case (see our video below) and scatter over 100g crumbled feta.

In a jug, mix together 200ml double cream, 100ml whole milk, 2 large free-range eggs and 2 large free-range egg yolks. Season, then pour into the case.

Bake in the oven for 25-30 minutes until set with a slight wobble. Allow to cool for 15 minutes, then serve.

A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Leek & bacon risotto

chicken stock

bacon

leeks

risotto rice

milliliters white wine

grated parmesan

chives

Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

Quick and Easy 30-minute Mushroom Leek Soup Recipe cooks inside the Instant Pot. One of the best Potato Leek Mushroom Soup Recipes.

30-minute Mushroom Leek Soup Recipe (Instant Pot)

oz mushrooms (sliced)

leeks (sliced & washed)

carrots (peeled & grated)

celery (chopped)

chicken broth

potatoes (peeled & cubed)

salt & pepper (to taste)

thyme

bay leave (100% optional)

parsley optional)

Turn Instant Pot (this is the one I have https://amzn.to/3nPbJB0 the 6q.) on saute mode, then add butter &amp; mushrooms. Saute for 3 minutes, stirring few times. After 3 minutes add leeks, carrots &amp; celery, saute for 7 minutes. Stirring few times.

Now, add potato, chicken broth, bay leave, thyme, salt &amp; pepper to taste. Cover the lid and place the steam release handle on a sealing position. Cook on soup/broth mode for 10 minutes.

Quick release the pressure &amp; open the lid. Serve Mushroom Leek Soup with fresh parlsey and homemade bread. Enjoy!

A twist on the classic cheese and onion combo, with buttery soft leeks and creamy cheese all wrapped up in a comforting toastie with beetroot relish on the side

Cheese & leek toasties with quick pickle

unsalted butter

tbsp cider vinegar

½ tbsp wholegrain mustard

maple syrup

carrots

red apples

beetroot

granary bread

wensleydale cheese cheese

Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan.

Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don’t mix through.

Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together.

We're bringing you a plate of sunshine for dinner! Perfectly golden-crisp salmon partnered next to oven-roasted asparagus and a buttery, rich, creamy leek sauce piled on crispy potatoes. 

Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

garlic,

heavy cream

– 1 cup chicken or vegetable broth

lemon zest

salt and pepper

potatoes,

asparagus, tough bottom stems

salmon (1 small filet per serving)

olive oil, salt, and lemon juice

Preheat the oven to 425 degrees. Place the sliced leeks in a bowl of water. Gently massage and break them apart so that any dirt trapped between the layers gets released. Let the dirt settle and then pull the leeks out of the bowl, discarding the water. Repeat as many times as necessary to get them clean. (My 3 year old daughter loves to help with this! Great kid activity.)

Place your potatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes.

After ten minutes, add the asparagus to the pan, drizzle with olive oil and season with salt and pepper. Return the pan to the oven for another 10-15 minutes.

While everything is roasting, melt the butter in a skillet over medium high heat. Add the leeks; cook for 10 minutes, stirring occasionally, until the leeks are soft and yummy. 

Add the garlic and thyme in with the leeks; cook for a few minutes until it&#8217;s very fragrant. Add the broth and the cream; let the whole thing come to a low simmer until it&#8217;s comes together like a nice creamy sauce, about 10-15 minutes (I just leave it on the heat slowly bubbling while the other veggies are roasting). Remove from heat and add the lemon zest to the mixture. Taste and season. 

Heat a bit of oil in a skillet over medium high heat. Add the salmon, skin side down, and cook for a few minutes until you can gently release and flip the salmon. Cook for a few minutes on the other side until the exterior is golden brown and the salmon is cooked to your desired level of doneness.

Pour the creamy leek mixture over the roasted potatoes. Bake for 10 minutes or until the salmon is done and the creamed leeks and potato mixture is bubbly and browned at the edges. Serve straight off the pan with lemon wedges and extra herbs. YUMO!

This was delicious but the recipe needs some help!! 

Potatoes: What kind of potatoes? I used russet and sliced wedges and had to roast much longer than the directions.

Leeks: I had 1 leek that was MASSIVE, I couldn’t imagine having 2 more. Some size reference would be helpful for recipe consistency or to know the actual quantity you’re attempting to get. 

Salmon: I would imagine cast iron is best here? Mine smokes up the house so I used a non stick pan and my salmon still got crispy but a type of pan would be helpful. 

The lemon zest made a magical difference and the creamed leeks could be eaten by the spoonful. It really was a delicious recipe but I couldn’t find the video to watch how you prepared it so I wasn’t sure the right consistency of the leeks. Mine also didn’t brown on the edges so I broiled them and that worked!

Really yummy! Couldn't get the potatoes/leek mixture to crisp up on their own but broiling them helped. Also may have had too many leeks compared to the potato despite using the three recommended - maybe would use one or two next time.

We enjoyed this as an easy weeknight dinner! Loved the crispy salmon and the creamy leeks.  Thanks for the recipe.

I made this last night and it was lovely. I’ve never cooked with leeks before and they were great! Also my husband’s work sent him home with crawfish and it went really well with all the spicy crawfish and fixings. It’s really balanced it all out. Yum!!

Obsessed with this recipe! I used coconut milk instead of heavy cream and it was still a great consistency and flavor!

https://content.jwplatform.com/videos/MBVW2ni9.mp4

We’re bringing you a plate of sunshine for dinner! Perfectly golden-crisp salmon partnered next to oven-roasted asparagus and a buttery, rich, creamy leek sauce piled on crispy potatoes. 

This Buttered Sautéed Leeks recipe shows you how easy it is to make leeks into a soft, tender, and tasty side dish.

Buttered Sautéed Leeks

butter (or all oil to make it vegan)

thyme leaves

garlic (minced)

¼ teaspoon each salt and black pepper

Cut off and discard the root and dark green leaves of the leeks. Wash the remaining light green and white part and cut into ¼” rounds. Set aside.

Heat the oil and butter in a large skillet over medium-high heat.

Add the leeks and cook, stirring occasionally, for 8 minutes or until it’s just beginning to brown.

Stir in the thyme, garlic, salt and pepper and cook for a further 2 minutes or until the leeks are soft.

Serve and enjoy.

Is it a pasta bake, is it a mac and cheese? Creamy, cheesy sauce with sweet leeks and salty pancetta – whatever it is, it’s delicious (and lactose free!). B x

Cheesy Leek & Pancetta Pasta Bake

Leeks

Parsley

Garlic Clove

Panko Breadcrumbs

Smoked Pancetta

Flour

milliliters Arla Lactofree Whole Milk

Arla Lactofree Mature Cheddar Cheese

Nutmeg

Rigatoni

Cut the leeks into rounds, finely chop the parsley and finely grate the garlic clove.

Combine the breadcrumbs, parsley and garlic in a bowl. Season with salt and pepper and a glug of oil. Stir vigorously to distribute the oil and garlic.

Add the pancetta to a saucepan with a glug of oil, cook over a medium heat for 5 mins until the fat has started to render and the pancetta is starting to crisp.

Remove from the pan and add the leeks, sweat with a pinch of salt for 5 mins until soft but still bright green. Remove from the pan.

Now, add 50ml of olive oil and the flour to the pan. Cook out for 2 mins then slowly add the Arla Lactofree Milk, whisking constantly. Bring to a boil then lower the heat.

Coarsely grate the Arla Lactofree Mature Cheddar Cheese and whisk into the sauce.

Season with salt, pepper and freshly grated nutmeg.

Cook your pasta for 8 mins until just al dente. Drain, reserving a mugful of pasta water. Combine the cooked pasta with the sauce, sweated leeks and pancetta and stir together, adding pasta water until you have a loose sauce.

Pour the lot into a baking dish and top with the garlicky breadcrumbs.

Bang it in the oven for 30 mins until golden and bubbling.

These crispy leek bites are perfect little finger-food treats that reveal a refreshingly different side of this delicious vegetable. With just a handful of ingredients and a few minutes in the pan, you&#039;ll get beautiful golden leek medallions that have a distinct yet delicate crunch all the way through, without losing that gentle leek flavor. Served with a creamy dipping sauce, they’re surprisingly addictive and disappear faster than you would expect.

Crispy Leek Bites

breadcrumbs

salt and pepper (to taste)

cottage cheese

parsley (chopped)

juice of ½ lemon

salt (to taste)

black pepper (to taste)

Slice and rinse

Slice the leeks into ½-inch or 1 cm thick medallions. Rinse thoroughly under cold running water to remove any dirt then pat completely dry with paper towel.

Beat egg

Beat the egg in a bowl and season with a pinch of salt and pepper. Place the breadcrumbs in another bowl.

Dip each leek medallion first into the beaten egg, letting the excess egg drip off. Then press into the breadcrumbs on both sides to coat evenly and set aside.

Pan fry

Heat the olive oil in a large skillet over medium heat. Add the leeks in a single layer and cook for 1-2 minutes each side until golden and crispy.

Whip cottage cheese

Place the cottage cheese in a blender or food processor and blend for 30 seconds to 1 minute until smooth.

Transfer the whipped cottage cheese to a mixing bowl, add the fresh parsley, lemon juice, salt and pepper and mix well.

Top 11 leek recipe recipes from across the web

The most viewed leek recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Leek and Gruyère tart

Buttered cabbage and leeks

Quick pan-fried salmon with sweet-a...

Leek and feta tart

Leek & bacon risotto

30-minute Mushroom Leek Soup Recipe...

Cheese & leek toasties with quick p...

Spring Salmon with Creamed Leeks, P...

Buttered Sautéed Leeks

Cheesy Leek & Pancetta Pasta Bake

Crispy Leek Bites

Top 11 leek recipe recipes from across the web

The most viewed leek recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leek and Gruyère tart

Buttered cabbage and leeks

Quick pan-fried salmon with sweet-a...

Leek and feta tart

Leek & bacon risotto

30-minute Mushroom Leek Soup Recipe...

Cheese & leek toasties with quick p...

Spring Salmon with Creamed Leeks, P...

Buttered Sautéed Leeks

Cheesy Leek & Pancetta Pasta Bake

Crispy Leek Bites

The most viewed leek recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine