Lorna's Tasty Treats

Luscious Ways With Leeks


Leeks have a delicate yet distinctive oniony flavour that softens to a rich sweetness with cooking. Use ALL the leek – if you’re freezing them, freeze the green leaves and thick white parts separately. They freeze really well.


v    Use the green part in casseroles, curries, pasta dishes and soups – just add them five minutes before you’re ready to serve.

v    Put the thicker parts into a dish, sprinkle with a chicken oxo / or a veg. Oxo cube, add a few tablespoons of water and microwave for 4 - 5 minutes. Drain off the liquid and use in a sauce or gravy. Serve the sliced leeks as a vegetable.

v    Griddle whole baby leeks and asparagus together on a griddle pan with a little melted butter or olive oil.

v    Slice leeks into rounds, put into boiling water with some frozen peas, cook for a few minutes, drain and refresh under the cold tap. Season, drizzle with some extra virgin olive oil and sprinkle with parsley. Serve warm or hot.

v    Halve trimmed leeks lengthways, place into an oven-proof dish, put some grated cheese and some chopped bacon or pancetta on top and put into a hot oven for about ten minutes until the leeks are soft.

v    Top a cottage / shepherds pie with mashed potato and chopped leeks before baking.

v    Gently sauté some chopped leeks in a pan with some butter or oil, then stir into a white sauce along with some wholegrain mustard, chopped parsley and a tablespoon or so of white wine – makes a delicious sauce for chicken or pasta.


Back to Lorna's Recipes Home Page


hit counter