- Dish type
- Side dish
- Vegetable side dishes
- Leek side dishes
Leeks, butter, cream and cheese combine to make a deliciously savoury and rich side dish.
108 people made this
- 1 tablespoon vegetable oil
- 1 knob butter
- 4 leeks - trimmed, washed, halved and sliced
- 1 (200ml) pot single cream
- 75g (3 oz) Cheddar cheese, grated
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a large frying pan, heat the oil and butter together over medium heat. Add the leeks and sauté for at least five minutes, so that they start to soften. Add the cream (to your desired thickness) and cheese, stirring thoroughly. Reduce the heat to low and cook gently for another 10 minutes until the mixture is thick and all of the cheese is melted.
- Season with salt and pepper. Allow to cool slightly for a couple of minutes before serving.
This is perfect as-is, but if you want to vary this recipe, add different cheese, diced bacon, garlic, Worcestershire sauce or diced new potatoes.
Reviews & ratingsAverage global rating:(11)
Reviews in English (7)
I steamed the leeks and then added to the sauce when made. Really was delicious served with white fish.-14 Nov 2011
I disliked leeks until now. Better than expected.-20 Nov 2010
awesome!!-09 Nov 2014
Leeks are in the Allium genus, alongside onions, scallions, shallots, chives, and garlic. True to their lineage, the bulbs are flavorful but less pungent or strong in flavor than their closest relatives. Leeks are a great addition to soups, stews, and casseroles, but the simplicity of buttered leeks makes them an easy and wonderful accessory to any meal.
These leeks are easy to make, with just three ingredients. Gentle cooking coaxes out the sweet nature of leeks and makes them supremely tender and flavorful. By cooking them longer, our recipe uses the tougher leek greens so often discarded in cooking. Leek greens are as edible as the white parts, but they get a bad rep because of their tougher texture: Longer cooking time makes them softer and delicious.
Like so many simple dishes, this recipe is ripe for experimentation and customization: Add black pepper, chile, vinegar, or fresh or dried herbs. This recipe works well as a relish or warm salsa on grilled chicken, broiled fish, carne asada, baked potatoes, or rice.
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How to roast leeks?
What spices to use?
- You can get away with using only salt and pepper. These vegetables are sweet and delicious once roasted, so you will not need much to make them shine.
- However, as my spice cupboard is always full, I added some paprika (hot and sweet) as well. And sprinkled some parsley on top of the roasted leeks before serving.
- You could use other spices as well, whatever you like.
- Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
- Clean and cut the veggies as described above.
- Place the pieces in a roasting tin.
- Whisk together the oil and the spices.
- Pour over the vegetables and massage well with your hands to make sure that they are all coated in oil.
How long to roast leeks?
- It depends on how thick they are and on your oven.
- Mine were pretty thick, so they needed 40 minutes of roasting time.
- Start checking after 25-30 minutes, about every 5 minutes or so.
- When done, the vegetables should be tender, easy to pierce with a fork.
Colcannon traditionally combines mashed potato and cabbage, but there are as many versions as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
How to roast leeks
I like to bake them in the oven. It's an easy cooking method, and it makes the leeks wonderfully caramelized. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
You start by trimming the leeks. Then you cut them in half lengthwise, rinse and dry. Next, you coat them with olive oil (be generous!) and sprinkle them with salt and pepper.
Bake them in a 425°F oven for 20 minutes. Sprinkle them with parmesan and continue baking until golden brown, about 10 more minutes.
Your spring guide to delicious leek recipesAlexandra Stafford | http://food52.com/blog/12747-the-best-way-to-use-up-all-of-your-leeks
We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Cooks shows us how to store, prep, and make the most of it, without wasting a scrap.
My aunt showed up at my door with a chicken, three bundles of leeks, and pounds and pounds of spinach. Her M.O.? The same as all of the Greek women in my family: feed, feed, feed.
No sooner had she kissed me hello than she dropped the chicken into a stock pot, sliced up the leeks, and set a pot of rice on to steam. Shortly thereafter she stood at my counter, pulling chicken from the poached carcass, dropping the meat into a glass bowl as she worked. She was making soup, a process she always begins — no matter the soup — the same way: Place chicken in a pot, cover with water, simmer one hour.
My aunt learned how to cook from her grandmother, a Greek immigrant who, after simmering a chicken to make stock, would salvage the meat from the carcass and serve it immediately with olive oil, salt, and pepper or save it for another use like a simple sandwich or chicken salad. Fifty years later, my aunt is still doing the same thing.
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On this recent visit, she introduced me to another soup of her grandmother’s: leek and spinach with a squeeze of lemon.
The process is simple: Cook leeks in olive oil and butter until soft, add to chicken broth along with lots of finely chopped spinach. Serve over rice or angel hair pasta with grated cheese and lemon. If you want to make the soup heartier, add some of the pulled chicken meat.
As my aunt cooked, she offered one bit of advice: Cook the leeks slowly over low heat — there should be no browning — until they are completely soft and wilted. Because the chicken broth is so light, and because there are so few ingredients, it’s important to slowly draw out the sweetness of the leeks — it will permeate the broth and ultimately become the predominant flavor of the soup.
I love this soup for its bright green color, its light broth dimpled with drops of oil, and its sweet but delicate flavor. Although leeks are members of the allium (onion and garlic) family, this soup bears little resemblance to an onion soup — the flavor here is still sweet, but somehow more subtle. At once light and comforting, this is a spring soup at its best, one I will happily eat eat eat as long as my aunt is in town.
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Choosing and storing your leeks:
Look for leeks with firm, white stalks, and upright green tops. Because the best parts of a leek for cooking are those that are white and pale green, look for leeks with a large percentage of white to green. Although leeks are members of the allium family, they tire more quickly than onions and garlic, so store them in an open bag in the vegetable bin of your refrigerator and use them within a week.
Preparing your leeks:
Leeks often require a thorough rinsing. Cut off the root end and remove the tough outer layers. If you need to keep the leek intact, make a slit lengthwise starting above the root end. Soak the leeks (intact or slice) in a bowl of cold water for 10 to 15 minutes to allow dirt to settle to the bottom of the bowl, or run them under cold water until dirt is removed.
Once you’ve made batch after batch of this soup, here are some ideas for how to use up the rest of the leeks in your haul:
- : Sauté leeks with dill and turmeric, then fold into a light batter with herbs, spices, and English peas. Fry until golden and serve with crème fraîche.
- : Sauté leeks until very tender but not browned. Add rice (freshly cooked or day-old), cook until heated through, then top with fried egg, crisped ginger and garlic, and a drizzle of sesame oil and soy sauce.
- : Brown halved leeks in a mixture of butter and olive oil, then braise until soft. Just before serving, sprinkle with Parmesan-parsley panko breadcrumbs.
- : Toss pasta with caramelized leeks and seared scallops (or any protein you like).
- : Make a basic short crust (or use frozen puff pastry in a pinch), then fill with sautéed leeks, mushrooms, and fennel and a mix of fontina and Parmesan cheeses.
- : Roast leeks until golden, then toss with farro (or whatever grain you have on hand), herbs, lemon, and farmer cheese.
Leek and Spinach Soup
See the full recipe (and save and print it) here.
Serves 8 to 10
6 to 8 leeks
2 tablespoons butter
2 tablespoons olive oil
Kosher salt and pepper to taste
1 Parmigiano Reggiano rind (optional)
6 to 8 cups chicken stock, preferably homemade
2 cups cooked rice or pasta
5 ounces spinach, pulsed in food processor till it resembles roughly chopped parsley
Freshly grated Edam, Gouda or Parmigiano Reggiano
Creamy brie, goat cheese, tender leeks, and just the right amount of heat turn this crustless quiche into an instant hit.
Mushroom & Leek Tarts
These tarts are as beautiful as they are delicious. Earthy flavors are saut together for an impressive appetizer or meatless main.
Substitute this dish for mashed potatoes when you&aposre looking for a healthy yet flavorful comfort food side dish.
Leek & Goat Cheese Tart
It&aposll look like you slaved away in the kitchen for hours when you serve this tart, but the dough and filling come together in 20 minutes!
Interested in a healthier version of potato soup? This one fits the bill but tastes just as rich and delicious!
Leeky, Creamy Chicken-and-Dumpling Soup
For an extra-filling stoup (stew-soup hybrid), add in fresh gnocchi. Those pillowy potato bites mesh perfectly with the sweet, creamy base.
Cauliflower, Sweet Onion & Leek Quiche
A frozen pie shell makes this quiche easy Gruyere and sweet onion make it rich and flavorful.
Leeky Linguine with Shrimp
Photography by Peter Ardito
Linguine is the perfect canvas for garlicky shrimp, fresh lemon and, of course, leeks!
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
This easy, comforting bake is sure to chase the chill away on a cold winter night.
Pureed Broccoli-Leek Soup
The leek&aposs sweet, mild flavor works wonders in thick, savory soups like this one. Add in some chicken broth, Gruyere, and fresh nutmeg, and you&aposve got a delicious way to eat your greens.
Cream of Chicken & Leeks on Buttered Toast
Serve this impressive dish for an elegant brunch. Just spoon the chicken mixture over the toast right before serving.
Spring Pea Soup with Frizzled Leeks
Photography by Sarah Anne Ward
Cook thinly sliced leeks in butter over high heat until browned and crisp, then sprinkle them generously on your favorite soups, salads, or rice dishes. We love them over this spring pea soup.
Turkey & Leek Burgers
Leeks on burgers are better than they sound. Their slightly sweet flavor meshes perfectly with the ground turkey and garlicky mayo.
Grilled Bacon-Wrapped Leeks with Honey-Lemon Glaze
This tasty app might just be better than the asparagus and bacon OG. Leeks, honey, lemon juice, and bacon work together to deliver a sweet, salty, savory snack that will appease any crowd.
Linguine with Butternut Squash & Leeks
Photography by Peter Ardito
Hello, fall pasta! Butternut squash and sage give this linguine an autumnal kick, and leeks build upon the squash&aposs sweetness for a veggie-packed sweet and savory dish.
White Fish with Creamy Leeks, Peas & Tarragon
Cook leeks and peas in a buttery cream mix and serve atop battered white fish and toast for a crispy, creamy, simple dinner.
Souffle Frittata with Leeks
Treat yourself to a fancy weekend breakfast with this fluffy frittata. Filled with herbs and seasonings, two types of cheese, and plenty of leeks, it&aposll make your Saturday or Sunday feel extra special.
Beef Stir-Fry with Ginger, Leeks & Salt-and-Pepper Iceberg Lettuce
Photography by Kate Mathis
Break out of the weeknight dinner rut with this stir-fry. Peanut oil, tamari, and sesame oil give it plenty of nuttiness, and leeks and ginger add deeper flavor to the meaty mix.
Potato Gratin with Leeks & Fontina
Photography by Christopher Testani
Cheesy potatoes in a sage-cream sauce? Say no more.
Spinach, Leek & Gruyere Toasties
These veggie-egg sandwiches are great any time of day. Try them as a quick make-and-take breakfast, a not-sad desk lunch, or an easy weeknight dinner.
Cavatelli with Artichokes, Olives & Leeks
When we say this pasta is packed with flavor, we mean packed. Green olives, artichoke hearts, leeks, thyme, garlic, lemon zest, white whine, Parmigiano-Reggiano, and tarragon all combine with cavatelli to create your new favorite pasta dish.
Table of Contents
- Lovable Leek Recipes
- Tarte Flambee with Leek
- Leek Quiche
- Fava Bean and Caramelized Leek Hummus
- Leek, Fennel, Apple and Walnut Soup with Turmeric
- Deep Dish Leek Pizza
- Creamy Artichoke, Leek and White Bean Hummus
- Creamy Asparagus and Leek Soup
- Leek and Beetroot English Winter Soup Recipe with Garden Herbs
- Easy Stuffing with Leek and Apples
- Simple Sweetcorn and Leek Soup
- Lentil and Leek Ragù with Sun Cashew Parmesan
- Bean and Leek Polenta Casserole
- Leek Polenta with Roasted Chanterelle Mushrooms
- Kale and Leek Pesto Pasta With Tofu
- Roasted Garlic and Leek Soup
- Cauliflower Leek Casserole
- Mushroom and Leek Risotto
- Potato Leek Soup
- Vegan Sausage, Leek and Apple Stove Top Stuffing
- Creamy Potato Leek Tart
- Potato and Leek Waffles with Avocado Dip
- Spinach, Mushroom and Leek Scrambled Tofu
- Freekeh Salad with Cauliflower, Leeks and Butterbeans
- Turmeric Lentil Leek and Potato Soup
- Vegan Cheese Leek Soup
- Leek, Mushroom and Fig Tart
- Instant Pot Potato Leek Soup
- Cauliflower Soup with Leek and Potato
- Leek and Potato Pizza
- Leek Calçotada with Romesco Sauce
- Leek Bolani (Afghan Leek Stuffed Flatbread)
Lemony leeks with chickpeas and feta
This cooking method is incredibly healthy, using broth to cook the vegetables instead of oil. It also infuses the leeks with an incredible amount of flavour, without any added fat.
3 large leeks
250ml vegetable stock
400g tin chickpeas, drained
75g feta, crumbled
For the dressing
2 tbsp extra virgin olive oil
1 tsp runny honey
Juice and zest of 1 lemon
1 garlic clove, minced
A pinch of salt and pepper
1 small bunch fresh dill
1 Slice off the root end of the each leek, then cut the stalk into 5cm chunks on the diagonal. Use both the white and pale green part, discarding the dark green tops.
2 In a large frying pan or saucepan, heat the stock until simmering, add the leeks, then cover and simmer for 4-5 minutes.
3 Meanwhile, make the dressing. Combine all the ingredients except for the zest and dill.
4 When leeks are just tender, remove from the pan and arrange on a serving platter, leaving the remaining broth. Add the chickpeas to the pan and heat for about 1 minute, tossing to warm through. Add half the dill and toss.
5 Remove the pan from heat and serve the chickpeas on top of the leeks. Add the dressing, sprinkle with dill, lemon zest, and plenty of black pepper. Serve immediately.
Watch the video: Κοντοσούβλι χοιρινό σε άλμη. Grill philosophy (December 2021).