The sky has been leaky lately, so it felt appropriate to highlight a vegetable whose rhyming name has caused comical panic—the leek!
Leeks have been gracing kitchens for thousands of years, dating back to ancient Egypt and Rome. Even the Welsh have claimed them as a national symbol, with legends saying they were worn into battle for good luck. These mild-mannered cousins of onions and garlic bring a delicate, sweet flavor to soups, pasta, and roasts without overpowering other ingredients.
Beyond their great taste, leeks are a powerhouse of nutrition! They’re packed with vitamins A, C, and K, fiber, and antioxidants supporting heart health and digestion. Bonus: they’re in season right now, making them a fresh and flavorful addition to your winter meals.
Next time you’re at the market, grab a few leeks and let their subtle flavor elevate your cooking. Have a favorite leek recipe? Click the link at the bottom of the newsletter and share it with us!
Classic Potato Leek Soup
Ingredients:
- 3 leeks (white and light green parts), sliced
- 3 large potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- Melt butter in a pot and sauté leeks until soft.
- Add potatoes and broth; simmer until potatoes are tender.
- Blend until smooth, then stir in cream. Season to taste.
Leek and Mushroom Tart
Ingredients:
- 1 sheet puff pastry
- 2 leeks, sliced
- 1 cup mushrooms, sliced
- 1/2 cup goat cheese
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Sauté leeks and mushrooms in olive oil until soft.
- Roll out puff pastry and spread the leek mixture on top.
- Crumble goat cheese over the top and sprinkle with thyme.
- Bake at 375°F for 20-25 minutes until golden.
Braised Leeks with Lemon and Parmesan
Ingredients:
- 4 leeks, halved lengthwise
- 2 tbsp butter
- 1 cup vegetable broth
- Juice of 1 lemon
- 1/4 cup grated Parmesan
Instructions:
- Melt butter in a pan, add leeks cut-side down, and cook until slightly browned.
- Add broth and cover; simmer until leeks are tender.
- Drizzle with lemon juice, top with Parmesan, and serve warm.