Main Course Leek Recipes – Sautéed Leeks with Parmesan is an easy side dish that’s perfect for Thanksgiving, the holidays, and any big family meal. Made with just a handful of ingredients, this simple leek is a great addition to any meal.
This year for Thanksgiving and Christmas I wanted to mix up my dishes a bit, carrots and potatoes are a must but I wanted to add something new and these salted leeks really hit the spot!
Main Course Leek Recipes
Leeks are, unsurprisingly, grown in soil, and that soil can easily get in between the layers of the leeks, so it’s really important that you wash them well or they’ll taste grainy. Cut off the dark green tops and cut in half. Place the leek halves in cold water for 10 minutes and then run each one under the tap to remove some of the dirt.
One Pot Greek Style Mushrooms And Leeks
The discarded dark green parts of the leeks can be saved and used to make vegetable stock if you wish.
These leeks make a great side dish that will easily pair with most mains. They have a mild onion like flavor and will be at home on a holiday menu or as a side dish for an easy weeknight meal. Try them with:
Leeks are a great vegetable to include in your diet. They are low in calories but high in nutrients such as vitamins A, C and K and magnesium. Leeks are from the same family as onions, garlic and shallots and contain anti-inflammatories.
One serving of these sautéed leeks is about 130 calories. They are cooked in white wine, which really adds to their flavor, but if you prefer, you can replace this with white grape juice or more chicken.
Vegan Potato Leek Soup
Sauteed Leeks with Parmesan is an easy side dish that’s perfect for Thanksgiving, the holidays, and any big family meal. Made with just a handful of ingredients, this simple leek is a great addition to any meal.
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Calories: 131.47 kcal (7%) Carbohydrates: 13.03 g (4%) Protein: 2.4 g (5%) Fat: 7.52 g (12%) Saturated Fat: 2.3 g (14%) ) Cholesterol: 6.72 mg (2%) Sodium: 60.95 mg (3%) Potassium: 173.75 mg (5%) Fiber: 1.6 g (7%) Sugar: 3.6 g (4%) ) Vitamin A: 1561.47 IU (31%) Vitamin C: 10.68 mg (13%) Calcium : 82.11 mg (8%) Iron: 1.87 mg (10%)
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Creamed Leeks Recipe
Becky woke up on her 30th birthday and realized she didn’t know how to cook, anything! She started The Cookie Newbie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Newbie is a place to find easy recipes that anyone can make, and everyone will love!
Claim your free ebook! Subscribe to get posts straight to your inbox!! PLUS get our FREE ebook! Sign Me Up Spring time is a perfect time to indulge in leeks with Dijon Shallot Vinaigrette, known in French as “Poireaux vinaigrette”. This cold starter of tender poached leeks served with a tangy vinaigrette dressing is a timeless French classic. And for good reason – it’s a delicious, affordable and uncomplicated starter to make at home. It also gives these seasonal vegetables often considered a supporting player, a well-deserved moment to shine.
Leek season runs from September to May, but spring leeks are smaller and softer, which makes them perfect for a “Poireaux Vinaigrette” recipe. Poaching the leeks is an easy cooking method that helps bring out their sweetness, giving them a smooth, almost buttery texture.
After being tossed with vinaigrette, the leeks only get better as they sit and absorb the zippy dressing. You can make this dish a few hours in advance and let it rest at room temperature before serving—perfect for spring entertaining!
Buttered Cabbage And Leeks With Mustard Seeds
I hope you enjoy these Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette) as much as I do! Any questions, don’t hesitate to leave a comment.
Leeks with Dijon Shallot Vinaigrette (Poireaux Vinaigrette) is traditionally a first course. But you can also serve it as a side, to accompany roast chicken, fish or even a slice of quiche.
Step 1 – Cut off and discard the root tips and dark green tips of the leeks. Keep most of the light green parts, so you get a nice white-to-green gradient for the final dish. Discard any outer leaves that are too hard and/or stained.
Cut each leek into thirds, so you have 9 or 12 equal-sized pieces in total, and then cut each piece in half lengthwise. Use butcher’s twine to tie all the pieces into three small bundles.
Easy Braised Leeks In White Wine
Bring a large pot of water to a boil. Add salt and place the bunches of leeks in the water so that they are completely submerged. Return to a boil, cover with a lid, lower the heat to medium-high, and simmer for 20 minutes, until the leeks are fork-tender.
Step 2 – Meanwhile, prepare the vinaigrette. Combine the vinegar and salt in a bowl, and beat with a fork for about 1 minute until the salt dissolves. Add the shallot, mustard, parsley and pepper. Then, slowly pour in the oil in a steady stream while whisking constantly. Continue whisking until the dressing thickens to your desired texture.
Remove the leek packets from the water with a slotted spoon and let them cool and drain on a kitchen towel. If necessary, squeeze out some of the excess water.
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag
Perfect Roasted Leeks (with Parmesan!)
Hi, I’m Audrey. I am a French Home Cook, Photographer and Creator of Pardon your French. For more recipes, buy my cookbook: Rustic French Cooking Made Easy.
Leeks are part of the Allium vegetable family, and are similar to other types of onions, shallots, and garlic. They have a milder, sweeter flavor than an onion, making them great for adding flavor without being overpowering. What’s not so sweet? Cleaning them. Without the papery outer skin of their vegetable cousins, leeks are much more susceptible to dirt trapped within their layers. Fear not, though, we promise they’re worth the effort! Here’s our best method to make sure none of that dirt ends up in your final dish: Place your sliced leeks in a large bowl of water (“water bath”) and shake them to separate the layers. Let them sit for about 5-10 minutes, and then scoop out the leeks with a slotted spoon or strainer, being careful not to pull any of the dirt that sank in with them.
They’re also relatively large, meaning they’re a bit more of a commitment than your average onion. Fortunately, you can use them anywhere you would use an onion or shallot. They add a nice flavor to a wide variety of soups, of course, like our cauliflower leek soup or green chili kulcha, but also make a nice addition to weeknight pasta dinners and healthy dinner salads. Try them roasted in our “anything goes” grain salad, or our chicken and broccoli cheese casserole. They are even great at pizza! Once you know how to prepare them, try swapping them into any of your favorite onion apps—you never know, they might become your new favorite secret ingredient.
Leeks With Dijon Shallot Vinaigrette (poireaux Vinaigrette)
For more spring vegetable inspiration, check out our lists of our favorite spring asparagus dishes as well as spring salads.
While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice them really thin and fry them until they’re crispy and golden. Sprinkled with a little salt, fried leek greens transform an otherwise good bowl of soup into
This delicate, savory pasta is the epitome of spring, showcasing some of the deliciously sweet and delicate produce available from March through June. Thought to have been dreamed up in America sometime in the 70s, we’ve given this retro recipe some modern tweaks, and, TBH, we can’t get enough of it.
This farro and white bean salad has roasted vegetables along with crunchy vegetables like bell pepper and radicchio. It’s all tossed in a bright lemon dressing and finished with a little goat cheese to add a creamy spiciness.
Leeks In Vinaigrette With Walnuts And Tarragon Recipe
This rich custard spinach quiche is just the thing to whip up for special occasion breakfasts and brunches. This quiche is delicious served warm or at room temperature. A simple arugula salad and some crispy pan-fried potatoes round out the meal nicely, along with a mimosa if you don’t have room.
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