A leek is a vegetable in the same family as onions and garlic. It is perhaps best known for its use in soups (particularly when paired with potatoes). But it can be quite adaptable in the kitchen. Try it in the recipe for Short Ribs with Leeks or even Apple, Bacon, and Leek Bread Pudding.See Popular Leeks Recipes
Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautes them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.
Parsnips are a slightly sweet root vegetable that adds depth to this potato mash. Make sure to wash the leeks well as they tend to be grittier than other vegetables.
Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.
This is an easy vegetarian dish to take to a potluck or make for a dinner for friends. This layered potatoes and leeks dish with mushrooms and Parmesan cheese will hit the spot.
Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.
Tony Mantuano created this recipe, also adapted from Wine Bar Food, in homage to the Calcotada in Spain. The Catalan festival celebrates the harvest of calcots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. "It's fantastic," Mantuano recalls. "Everyone has black fingers from the char."
Marcia Kiesel knew this lush leek soup would be a great complement to left bank Bordeaux because of the wine's firm structure.
"I love cooking the hell out of leeks," Jerry Traunfeld says. "They get this melty, rich quality and saucy consistency." In this luscious dish, he combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (a.k.a. borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit.
The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.
A bread crumb mixture tops this creamy vegetable casserole. This side-dish recipe can be made for a special occasion or for any weeknight meal.
Serve this tart with beer or hard cider to underscore the apples or with a semi-dry Chenin Blanc. Add a robust green salad tossed in a malt vinegar dressing to make a brewpub-style lunch. Be sure to sift the flours before measuring. Quantities for flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.
This recipe calls for sweet bell peppers, but it's also terrific with Gypsy peppers, a slender variety that comes in a range of flavors. "You play the pepper lottery," Sheamus Feeley says. "Some Gypsies are hot, some sweet, and every now and then, one lights you up, it's so fiery."
A delicious spring dish.
Ginger, marjoram, shallots, and leeks add rich flavor to this corn and potato soup. Serve it as a main dish with a hearty bread.
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