Photograph: James Moffatt
The allium family is packed with vegetable heavy-hitters. Such is the star power of onion, garlic, shallots and even chives that the humble leek sometimes gets left out of the conversation. In our collection of leek recipes, we’ve gone above and beyond a classic potato leek soup or fresh side dish recipe and transformed the simple vegetable into a star.
We have recipes for leeks caramelised and tossed through linguine with goat’s cheese; quick blue cheese and leek tarts sweetened with roasted grapes; mushroom leek risotto; a sumptuous recipe for potato, leek and silverbeet gratin, and how to make a chicken, leek and black garlic Pithivier. In short, we have leeks recipes galore – from reliable vegetarian soups to seafood and meat recipes where leek shines through – so you’ll no doubt find your favourite leek dish below.
Here are our best recipes with leeks.
Saffron, leek and mushroom tart
Farfalle with zucchini, leek and Sicilian olives
Leek and miso orecchiette
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Potato, leek and silverbeet gratin
Fennel and leek soup with four spice
Leek and cheese flamiches
Leek and parsley soup
Chicken, leek and black garlic Pithivier
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Leek, mushroom and thyme risotto
Leek and goat’s cheese tortellini with fennel sauce
Greek fennel and leek pie (marathopita)
Leek, chorizo, cauliflower and chicken bake
Cauliflower, leek and cheddar soup
Parmesan, brown butter, fennel and leek frittata
Trumpeter with curry butter and leek
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Burnt leeks with sesame seed sauce
The Argyle Inn’s roast chicken with leek and corn
Linguine with goat’s cheese and caramelised leek
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Blue cheese and leek tarts with roasted grapes
Buttery potato and leek soup with croûtons
Enrico Tomelleri’s braised leek in saor and stracciatella
Bitter greens, leek and Comté tart
While the first thing that might come to mind when considering what to do with leeks is to blitz it into a classic potato and leek soup, we promise there’s so much more to the humble vegetable than meets the eye. Caramelise it to bring out its sweet tenderness before pairing with a creamy element like a blue cheese, goat’s cheese or stracciatella,and tossing it in a pasta, pie or tart shell. Our leek and cheese flamiches are a guaranteed crowd pleaser and you can’t go wrong with our leek and miso orecchiette.
Although edible, the dark green part of a leek can be tougher and more bitter than the lighter green and white parts of the vegetable. Eating them (or omitting them) is purely a matter of personal preference.
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