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

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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

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A wonderful easy to make really delicious treat that looks so impressive and is so delicious. If you’re gluten free you can easily find gluten free puff pastry in most supermarkets in the frozen aisle.

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Takes 30 minutes minutes

Serves 2

Ingredients

 

MetricUS Customary

• 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

Calories: 1494kcalCarbohydrates: 111gProtein: 17gFat: 112gSaturated Fat: 22gPolyunsaturated Fat: 11gMonounsaturated Fat: 57gCholesterol: 5mgSodium: 913mgPotassium: 1053mgFiber: 14gSugar: 25gVitamin A: 6188IUVitamin C: 108mgCalcium: 252mgIron: 8mg

Video

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Turkish leek, rice and olive oil dish

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This is a Turkish dish that we first ate when we were over in Turkey when our brother Darragh’s mother in law, Fevziye, cooked it for us and we loved it! Like other vegetable and oil based dishes of the Mediterranean region, also called “zeytinyağlılar” (zay-TIN’ yah-LUH’-lar) in Turkish. We adapted this dish to make it quicker cooking while still ensuring it tastes elegant, delicious as well as wholesome.

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Takes 20 minutes minutes

Serves

Ingredients

 

MetricUS Customary

• 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

Calories: 966kcalCarbohydrates: 107gProtein: 10gFat: 59gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 42gSodium: 2083mgPotassium: 868mgFiber: 13gSugar: 17gVitamin A: 14247IUVitamin C: 82mgCalcium: 179mgIron: 6mg

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Charred leek open topped sandwich with Kimchi mayo

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This simple sandwich showcases the quick and delicious possibilities of fried leeks. While the idea of leek on a sandwich might seem unusual, the combination of creamy, spicy kimchi mayo and a dusting of dukkah works beautifully.

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Takes 15 minutes minutes

Serves 2

Ingredients

 

MetricUS Customary

• 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

 

• Prepare the Leeks:

  Trim and wash the leek, slicing it into 1.5 cm thick slices (medallions).

  Rinse thoroughly, ensuring the leeks hold their shape.
• Fry the Leeks:

  Heat a non-stick frying pan over high heat. Add 2 tbsp of oil to the pan.

  Once the oil is hot, add the sliced leeks and fry for 3 minutes on each side until golden and caramelised. The leeks should be soft in the centre and almost buttery.

  If the leeks are cooked on the outside but hard inside, reduce the heat and carefully add 2 tbsp of water to the pan. Cover with a lid and steam for 3-4 minutes.
• Make the Kimchi Mayo:

  While the leeks are cooking, mix the vegan mayo with the kimchi juice in a small bowl until well combined.
• Prepare the Bread and Tomatoes:

  Spread a generous dollop of kimchi mayo on each slice of sourdough bread.

  Chop the cherry tomatoes into quarters and arrange them alongside the kimchi mayo on the bread.
• Assemble the Sandwich:

  Carefully place the fried leeks on top of the kimchi mayo-covered bread.

  Sprinkle with dukkah (or your choice of za’atar or gomasio) for an added burst of flavour.
• Serve and Enjoy:

  Serve the sandwiches immediately while the leeks are warm. Enjoy this unique and flavourful dish!

Nutrition

Calories: 333kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 674mgPotassium: 235mgFiber: 2gSugar: 5gVitamin A: 867IUVitamin C: 11mgCalcium: 67mgIron: 9mg

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