Leek recipes
Here are 3 easy to make leek recipes that are easy to make and showcase how underestimated the humble leek can be. We make an beautiful turkish leek dish from our Brothers mother in law, a baked leek pastry with pesto and Charred leek open topped sandwich with Kimchi mayo
Prep time : 10 mins | Cook time : 35 mins | Total time 45 mins Makes: 10 Servings | Difficulty: Medium
Leek is such an under-appreciated vegetable. When most people think of leek they think of leek and potato soup or some stringy undercooked green vegetable. However underneath this misunderstanding is one of the most succulent and elegant vegetables. Its really versatile in that it bakes really well, steams wonderfully and chars and fries beautiful to release those caramelised notes. Steaming tends to really highlight how juicy and soft and melt in your mouth a leek can be. Roasting or baking if not too baked tends to showcase a slight crispy or caramelised exterior with a soft buttery sweet interior and frying then to be a lovely blend of both these.
Often in the UK and Ireland we just use the white of the leek and in northern Spain only the green of the leek is used as it is more nutritious. We recommend that you use all of the leek, the white part is softer and more delicate whereas the green leafier part is more fibrous and takes a little longer to break down but beneath that tough exterior lies sweet buttery leek magicness! In terms of digestion the green of the leek is low FODMAP which means its low in fermentable carbohydrate so its easier to digest for anyone struggling with IBS or bloating, in contrast the white part is high FODMAP and like most vegetables in the allium family can irritate people with sensitive digestion.
Leeks tend to be the perfect funnel for catching dirt as they grow so always give them a good wash of often sediment hides in the middle.
In these recipes we cook 3 dishes to showcase the adaptability and elegance of one of our favourite vegetables.
Other Leek recipes that you will love
- Here is a simple version of the stereotypical leek and potato soup that is really good.
- This Prebiotic superfood stew is great for you digestion and tastes fabulous and so nourishing
- The festive leek and tahini dip by our friend Bettina is magnificent and is so worth making
Some serving suggestions for these Leek recipes
- Here is a beautiful High protein salad recipe to complement these dishes wonderfully
- These easy to make flatbreads are perfect for the Baba Ganoush and also for the curry and aubergine bacon
- This Tabbouleh Chickpea salad makes a vibrant accompaniment to these aubergine recipes
- This chocolate biscuit cake is a great beginner cake that is always one of our favourites
Baked leek open topped pastry with pesto
Takes 30 minutes
Serves 2
Ingredients
- 2 leeks
- 1/2 sheet puff pastry 160g
- 4 tbsp pesto of choice
- 1/2 red pepper
- 1/2 avocado
- Fresh thyme
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt
Instructions
- Preheat the oven to 200 degrees C
- Cut the pastry into 4 even sized rectangles or squares. Using the baking parchment that the pastry came in, line half a baking tray and put the 4 pastry pieces on to this baking parchment ensuring they are space out so they don’t touch. Spread a generous covering of the pesto onto each of the pastry pieces, leaving 1cm as a perimeter around the pastry. Slice the red pepper and add 4 slices on top of the pesto on each piece of pastry. Slice the leeks lengthwise in half and then slice into 6cm batons, you want 8 pieces of leek. Carefully wash them to ensure they hold their shape. In a bowl add the leeks along with a generous pinch of sea salt, the olive oil and the maple syrup and carefully mix ensuring the leeks hold their shape. Add the leeks sliced side down onto the uncovered part of the baking tray. Ensure everything has enough space.
- Add to the oven and bake for 20-25 mins until the pastry is golden and the leeks are tender.
- Remove from the oven. Remove the stone from the avocado and using a spoon scoop it out of the skin onto a chopping board, slice into 8 slices and add 2 slices to each pastry piece.
- Using a spatula carefully add the leeks on top of each of the pastry pieces open side facing up. Sprinkle with a light dusting of chilli powder and enjoy!
Nutrition
Video
Turkish leek, rice and olive oil dish
Takes 20 minutes
Serves
Ingredients
- 2 Leeks 500g
- 1 carrot
- 1 lemon
- 250 g precooked brown rice
- 1 tin of butter beans 250g cooked
- Salt
- 4 tbsp Olive oil
- 500 ml veg stock
Nutrition
Charred leek open topped sandwich with Kimchi mayo
Takes 15 minutes
Serves 2
Ingredients
- 1 large leek
- 2 slices of sourdough bread
- 2 tbsp vegan mayo
- 3 tbsp Kim chi
- 1 tbsp of kimchi juice the juice in the kimchi jar
- 3 Cherry tomatoes
- 1 tbsp dukka or za’atar or gomasio
Instructions
- Put a non-stick frying pan on high heat. Slice the leeks into 1.5cm thick slices or medallions. Give these a good wash being careful that they hold their shape. Add 2 tbsp of oil to the pan and add the leeks and fry them for 3 mins on each side until they go golden and really caramelised, they should be soft in the centre and almost buttery – if they are cooked on the outside and hard inside turn down the heat and carefully as a little water to the pan (2 tbsp) and put a lid on the pan and leave to steam for 3-4 mins).
- While the leeks are cooking mix the mayo with 1 tbsp of kimchi juice or the liquid in the kimchi and mix well. Add a generous dollop of kimchi mayo to each slice of bread. Chop the cherry tomatoes into quarters and add to alongside the kimchi.
- Carefully add the fried leeks on top and sprinkle with some dukka for a lovely open sandwich!
Nutrition
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