Leeks add sweet, oniony flavor to soups, stews, pastas, and more! Read on to learn how to cut and cook them, and find some of my favorite leek recipes.
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How to Cut Leeks
How you cut leeks will vary based on how you cook them. This method for how to cut leeks is the one I use most often. It works perfectly anytime you sauté leeks, as you would for a soup, pasta, or risotto. Here’s how it goes:
First, slice the leeks in half lengthwise.
Then, chop off the stringy roots and dark green leaves. You won’t use the tough tops in most leek recipes, but still, don’t toss them! They add delicious oniony flavor to homemade stock. Store them in an airtight bag in the freezer until you’re ready to make some.
Now, you might find that your leeks are pretty dirty inside. That’s totally normal! Leeks are often filled with dirt and sand, so cleaning them is an important part of the cutting process.
Once you’ve cut all the leeks into thin slices, add them to a colander. Rinse them under cool running water, tossing them to remove any dirt or debris. When the chopped leeks are clean, use a paper towel or kitchen towel to blot them dry before you start to cook.
How to Cook Leeks
Now you know how to cut leeks, but what about how to cook them? My favorite methods for how to cook leeks are roasting, grilling, and sautéing. As I mentioned above, you’ll cut them a little differently for each cooking method:
- To grill them, slice them in half lengthwise, rinse and dry them well, and grill both sides on medium-high until they’re well-charred and tender.
- If you’re roasting them, halve them lengthwise, chop them into 1-inch chunks, and wash them using the method described above. Then, toss them with olive oil, salt, and pepper and bake at 425° for about 20 minutes, or until they’re tender.
- To sauté them, follow the cutting method described above, and warm a glug of olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until they soften, about 5 minutes.
In each of these methods, you’ll only use the white and light green parts of the leeks, not the dark leaves. Still, don’t toss those tops! They add delectable flavor to homemade vegetable stock. Find my recipe on page 106 of Love & Lemons Every Day.
Favorite Leek Recipes
With these basic cooking methods in your back pocket, you’ll be able to enjoy leeks as a side dish or add them to any leek recipes you like! Need some ideas? Here are a few of my favorite ways to use them:
- On their own! Grill or roast them and enjoy them as a side dish. Serve them with romesco sauce, basil pesto, or the Mint Pesto on page 179 of The Love & Lemons Cookbook.
- In soups. Leeks are famous for their ability to add depth to soups, stews, and stock. You’ll find them in this Oyster Mushroom Soup, this Cream of Mushroom Soup, the Spring Leek Soup on page 163 of The Love and Lemons Cookbook, and the Vegan Potato, Leek & Artichoke Chowder on page 91 of Love & Lemons Every Day.
- In pasta. Use leeks to deepen the flavor in my One-Pot Pasta or Vegetarian Lasagna. Alternatively, showcase them in the Spring Leek & Lemon Pasta on page 185 of The Love & Lemons Cookbook.
- In risotto. These tender alliums are a classic risotto ingredient. You’ll find them in the Lemon Risotto on page 201 of Love & Lemons Every Day.
- With eggs. Fold sautéed leeks into an omelet or scrambled eggs, or add them to a veggie frittata. They’re also wonderful in the Leek & Radish Green Tart on page 181 of Love & Lemons Every Day.
- In stuffing. There’s something about leeks’ sweet, oniony flavor that I just adore in Thanksgiving stuffing. Add them to this Butternut Squash Stuffing or my classic stuffing recipe.
- On pizza. Add sautéed leeks to any homemade pizza or the Pizza with Apples, Leeks & Lemon Zest Labneh on page 183 of Love & Lemons Every Day.
What are your favorite leek recipes? Let me know in the comments!
More Vegetable Basics
If you loved learning how to cook leeks, check out one of these vegetable guides next:
- What is Fennel? (And How to Cook It)
- How to Cook Spaghetti Squash
- Roasted Garlic
- How to Cook Asparagus
- Roasted Brussels Sprouts
- How to Cook Corn on the Cob
- Roasted Broccoli
- Sautéed Kale