The leek vegetable is very similar to an onion when it comes to cooking. Be sure to chop off the end, and wash to remove any dirt. They can be cooked in any type of fat, whether you prefer olive oil or butter. Cut into thin slices before roasting in the oven or sautéing in a frying pan.
These veggies work well when cooked slowly and gently on a low heat. They pair especially well with mushroom, potatoes, walnuts and cheese.
If you want to learn how to make leek and potato soup, this is a great place to start. Gently sauté the veg, then combine it with new potatoes, vegetable stock, water and milk. Blend half of the soup until smooth, retaining the other half for extra texture. Top it with homemade croutons or serve with fresh bread.
Want to take the classic potato and leek soup up a notch? Cumin seeds, ginger and chilli add a spicy, fragrant twist to the traditional soup. It’s easy to make, too, taking around 20 minutes to cook before it’s blended to create a smooth consistency. Top it with a swirl of crème fraîche or yoghurt, extra toasted cumin seeds and fresh coriander leaves.
When you want a hearty but healthy soup, this leek and potato soup without cream is ideal. The fiery soup will certainly warm you up on those chilly nights, too! The recipe requires minimal ingredients, letting all of the flavours speak for themselves. But the addition of fresh red chilli adds a lovely kick.
It’s made by simply sautéing the veg and chilli, adding potato and vegetable stock, and letting everything simmer. Season to your taste, blend it up and serve! This soup is also ideal for freezing so it’s ready to reheat on days when you’re short on time.
If you’re missing the classic chicken and leek pie, you don’t have to anymore! This vegan pie is the ultimate comfort food. The hearty leek and mushroom sauce is encased in a crispy, golden pie crust. The filling is so satisfying that even non-vegans will love it.
The filling is made by simply sautéing the veggies with garlic and herbs, then making a roux. Combine it all together, place in your pie dish and top with the puff pastry. After 25 minutes in the oven, you can break into that golden-brown pastry to reveal the delicious filling!
If you love leek and mushroom pasta, then give this dish a try. The creamed leeks recipe has heaps of flavour thanks to the addition of lemon, fresh thyme and Dijon mustard. Walnuts add a lovely texture, too, for a hearty dish that can be enjoyed any day of the week.
This cheesy leeks recipe takes macaroni and cheese to the next level. Buttered leeks are sautéed until soft. They then form the base for a cheesy sauce that’s cooked until thick. Add cooked pasta, sprinkle over breadcrumbs and extra cheese and bake. Serve it with a salad or wilted greens.
Roasted leeks add a wonderful flavour to this dish. The key to this tart is to cook the veg long and slow, so that they become caramelised. The simple filling uses fresh thyme and vegetarian Parmesan cheese for flavour. Use your imagination by adding extra toppings of your choice to use up any leftover seasonal veggies.
Spelt makes a great alternative to Arborio rice in this risotto recipe. Simply sauté the veg, add the spelt and white wine, then gradually add in stock a little at a time. Finish it off with chopped hazelnuts and a swirl of garlic and herb soft cheese.
A pithivier is a round, enclosed pie made from puff pastry. This vegetarian pithivier is filled with leeks in cheese sauce. The addition of vegetarian Cheddar-style cheese and chives adds to the comforting feel. This recipe is ideal for picnics or as a vegetarian-friendly centrepiece for a dinner party.
This comforting leek and potato bake should be added to your list of vegetarian leek recipes. The side dish serves 10 people so is great for a dinner party or family meals. The sliced potatoes are layered with the leeks in white sauce and vegetarian Gruyère-style cheese. The addition of a Gruyère, breadcrumb and walnut topping really elevates the dish.
A boulangère is essentially a dish that sees sliced potato cooked with onions and baked. In this recipe, you simply layer potatoes with sautéed veg, pour over vegetable stock, season and bake for 35 minutes. This dish serves four people and is so easy to make that it’s ideal for a family dinner.
Perfect for picnics, this loaf is a bit bonkers but totally delicious. It’s a great alternative to traditional sandwiches, too. First you hollow out the bread, then rub with garlic and mustard. The filling consists of layers of goat’s cheese, roasted veggies and a custard mixture. It will take about 45 minutes to cook, and another 45 minutes to cool down, so be sure to plan ahead.
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