10 veg recipes with leeks

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Elia Tabuenca García
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Leek, 10 seasonal recipes to best enjoy this vegetable rich in beneficial properties.

10 recipes with leeks

Il leek it is not only a very tasty and versatile seasonal vegetable, but also a real treasure trove of beneficial properties e virtù.

You can use it in the kitchen for flavor yours recipes in place of onion, if you are looking for a more delicate taste, or you can consider it the real protagonist of your autumn and winter first courses and side dishes.

Read also: Leek: properties and virtues of Allium porrum

Here are ten leek-based recipes all to taste.


Cream of leeks with do-it-yourself turmeric croutons

To prepare the leek soup with DIY turmeric croutons you will need a few simple ingredients, including potatoes, carrots and of course leeks. For the croutons instead you will need homemade bread. Here you will find the recipe to follow step by step.

Potato and leek gratin with bay leaf

We had already presented one vegetarian recipe to prepare a leek and potato gratin with bay leaf, which, if necessary, you can easily repurpose in vegan version replacing cow's milk and cooking cream. Just use the instead of vegetable milk, for example soy or rice, and vegetable cream, which you will need to create a creamy sauce that will allow you to compose the gratin, to be cooked in the oven. Replace the Parmesan with grated homemade bread and nutritional yeast flakes.

Cous cous with leeks and aromatic herbs

photo source: eatandrelish.com

For 2 people: pour 170 grams of couscous into a bowl and cover the beans with boiling water. Stir and add a tablespoon of extra virgin olive oil and a pinch of salt. The couscous will have to rest for about 10 minutes. Meanwhile chop half a leek and sauté it in a pan with a teaspoon of extra virgin olive oil and chopped aromatic herbs to taste, such as oregano, parsley and rosemary. Then pour the couscous into the pan with the leek, stir to flavor and season with a pinch of pepper before serving.

Baked leeks and sweet potatoes

photo source: thebeautybean.com

For the preparation of this excellent boundary plan to use 1 sweet potato per person e ¼ of leek (the white part, about 50 grams) for each. Cut the potatoes into cubes and the leek into strips or slices. In a bowl, mix them with 2 tablespoons of extra virgin olive oil and season with fine salt and black pepper. Pour into a baking dish, mix and cook a 180 ° C for about 40 minutes, until the potatoes and leek have softened. Extend the cooking time for crisper potatoes, or use the grill option in the last few minutes of preparation. As an alternative to sweet potatoes, you can use classic potatoes.

Risotto with leek and cauliflower

photo source: addictedtoveggies.com

For 2 people finely chopped 50 grams of leek and 50 grams of cauliflower. Arrange them on the bottom of a pan with a tablespoon of extra virgin olive oil and let them brown for a minute. then add 160 g of rice, toast the grains briefly and gradually add about 500 ml of vegetable broth. Stir and bring the rice and vegetables to cooking. The risotto must have completely absorbed the broth. Season with 1 tablespoon of extra virgin olive oil, 1 pinch of ginger and 2 teaspoons of chopped oregano. To make the risotto creamier, add 1 tablespoon of vegetable cream and mix.

Leek and white bean soup

photo source: lattesandleggings.com

For 4 people: chop 2 leeks and 2 small stalks of celery and sauté them in a large pan with 1 clove of garlic and 2 tablespoons of extra virgin olive oil. Cook for about 3 minutes, stirring occasionally. Add 2 teaspoons of chopped thyme, 400 grams of boiled white beans and from 750 ml to 1 liter of vegetable broth. Let it simmer with the lid on for 20 minutes. Blend separately half of the soup and then add it to the ingredients left in the pan. Serve it accompanied with homemade croutons.

Leeks with pomegranate

photo source: cooking-books.blogspot.com

Here is an original seasonal recipe to prepare with leeks and pomegranate. Plan to use one medium-sized leek for every two people. Divide the leeks in half lengthwise and brown them in a large pan in which you will have poured two or three tablespoons of extra virgin olive oil. Cook for 5 minutes. In the meantime, make a deal with one squeezer il juice da two pomegranates and shell one separately. Add both the juice and the pomegranate seeds to the leeks and cook over low heat and with the lid on for 20 minutes.

Linguine with leek and lemon

photo source: cookingwithginger.com

For 4 people, bring 1 liter of water to a boil, add salt and add 320 grams of linguine. Chop a leek and cook it in a pan, browning it with a tablespoon of extra virgin olive oil, a clove of minced garlic, salt and pepper. Drain and season the pasta with leek cooked and chopped, adding 2 tablespoons of lemon juice. Mix well and garnish with chopped fresh parsley and a few whole leaves.

Leeks with walnuts

photo source: vegetariantimes.com

For 4 people: bring a pot of water to a boil and cook the leeks (one per person) for 10-12 minutes, until soft. Drain and dry them. Divide them into two parts lengthwise. Prepare one salsa composed of 2 tablespoons of extra virgin olive oil and 1 teaspoon of mustard powder. Season the leeks with the mustard sauce and chopped and roasted walnuts in the pan. Arrange them on a tray and serve.

Red cabbage with leeks

photo source: finecooking.com

For 6 people: 1 red cabbage, 2 medium leeks, 4 cloves of garlic, 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, 2 tablespoons of chopped fresh parsley. Heat the oil in a large pan and pour in the chopped leeks and garlic cloves. Cook for 1 minute and add the cabbage cut into strips. Cook for another 15 minutes stirring occasionally. Add half a glass of water and continue cooking for at least another 10 minutes, until it has evaporated. Season with parsley and lemon juice, a pinch of salt and a pinch of pepper, and serve.

Marta Albè

Read also:

  • Further: propriety and virtu dell'Allium leek
  • Pumpkin: 10 tasty seasonal recipes
  • Mushrooms: 10 tasty recipes
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