Why Leeks are Awesome (+ a Gratinéed Leeks Recipe) (2024)

Home » Blog » Recipes » » Why Leeks are Awesome (+ a Gratinéed Leeks Recipe)

Updated: | 12 Comments | This post may contain affiliate links. Click here for our full disclosure.

This is a perfect way to first try this delicious vegetable. Braising makes the leeks super-tender; following that with a quick broil makes the tops golden and crispy. And cheese makes everything wonderful. Mmmm.

Jump to Recipe Print Recipe

Why Leeks are Awesome (+ a Gratinéed Leeks Recipe) (1)

Why Leeks are Awesome (+ a Gratinéed Leeks Recipe) (2)

Post by Contributor, Kathleen Quiring

Four years ago, I’m not sure I could have even told you what a leek was. Today, they are one of my absolute favourite fall crops, alongside their better-known counterparts, pumpkins and winter squash.

I started to really appreciate leeks when I began to strive towards more local (and thus seasonal) eating. Thanks to Barbara Kingsolver, I have become convinced that eating locally is a key element in creating a healthier planet and food system.

Seasonal eating also makes food more fun and exciting (and not to mention delicious), in my opinion. Fresh strawberries are more magical because I can only indulge in them a few weeks out of the year. Same with asparagus.

Part of what makes leeks so special is that they’re only available locally after everything else is pretty much done. Aside from a few carrots and cabbages, the rest of the garden is more or less barren by late October. Ah, but leeks. They’re finally just reaching their peak, and can remain standing in their neat little rows until mid-December, waiting to be pulled and enjoyed in a warm soup.

Leeks have an unusually long growing season, meaning you can’t grow them in succession crops the way you can with, say, beets or green beans. They need the whole spring, summer and fall to mature. This is a once-a-year deal.

They also don’t store well long-term. There’s no great way to preserve them (except to chop, sauté, and freeze them in little baggies). Once they’re out of the ground, you only have a few days (or weeks at best) to use them.

So they’re a special treat. And lucky for you, if you’re in the northern part of the Northern Hemisphere, NOW is the time to enjoy them! (We just pulled some of the last ones out of the ground last night. Especially if you’re further south, you might have a little more time). If you try buying (imported) leeks any other time of year, they cost up to $3 a bundle here in Ontario. Jeepers!

Why Leeks are Awesome (+ a Gratinéed Leeks Recipe) (3)

Not only are leeks special because they’re elusive, but they’re downright delectable. Below I’m going to share the first recipe that totally won me over (with another to follow tomorrow).

They’re in the same family as onions, but they have a milder, subtler flavor, and an extraordinary texture. They’re also packed with nutrients. Heaps of vitamins (K, A, C, B, folate – you name it), plus manganese, and many of the same health benefits as their allium cousins, onions and garlic. (Check out the details here.)

Have I got you convinced to give them a try? Allow me to share two of my favourite leek recipes that are guaranteed to convert the leek skeptic — one today, and a second one tomorrow.

First: gratineed leeks, which I discovered a few years ago thanks to Donielle. It’s a perfect way to first try this delicious vegetable. Braising makes the leeks super-tender; following that with a quick broil makes the tops golden and crispy. And cheese makes everything wonderful. Mmmm.

(Recipe adapted from Natural Fertility and Wellness)

Why Leeks are Awesome (+ a Gratinéed Leeks Recipe) (4)

Gratineed Leeks

This is a perfect way to first try this delicious vegetable. Braising makes the leeks super-tender; following that with a quick broil makes the tops golden and crispy. And cheese makes everything wonderful. Mmmm.

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 223kcal

Author: Beth Ricci

Ingredients

  • 6 large leeks
  • ½ cup chicken stock or lightly salted water
  • salt and pepper to taste
  • ½ cup aged cheddar shredded
  • ¼ cup parmesan shredded
  • 2 tablespoons cold butter cut into little cubes

Instructions

  • Preheat oven to 350.

  • Wash leeks carefully to remove any sand. Slice in half lengthwise, and lay them cut-side-up in a large glass dish.

  • Pour stock over them, and sprinkle with salt and pepper. Cover with foil or a cookie sheet.

  • Bake at 350 for about 30 minutes, or until leeks are softened. Remove dish from oven and turn on the broiler.

  • Sprinkle cheeses over top of the leeks, followed by butter. Place under the hot broiler until the top is golden and bubbly.

Tried this recipe? Tag me on Instagram!Mention @redandhoney and use #redandhoney

Nutrition

Calories: 223kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 307mg | Potassium: 285mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2590IU | Vitamin C: 16mg | Calcium: 255mg | Iron: 3mg

Come back tomorrow for another to-die-for recipe: Classic Leek and Potato Soup.

Have you ever used leeks in your kitchen?

And if you’re really dying for more delicious leek ideas, check out my Mushroom and Leek Pot Pie.

About Beth

Beth is the creator here at . Mom of four, wife of one, and proud redhead. Sushi and tex-mex lover, fan of adventure, books, natural health talk, and pyjamas. INFP and Type 4 enneagram. Allergic to small talk. And, if you haven't figured it out already, #nerd. Read more posts by Beth.

YOU MIGHT ALSO ENJOY THESE POSTS

3 Practical Tips to Help Kids Eat Healthy Foods Without Drama10+ Ways to Sneak More Fruits and Veggies Into Your Day4 Reasons Why You Should Eat Seasonally (+ Harvest Roasted Vegetables Recipe)Coconut Banana-Berry Breakfast Power BowlBlueberry Spinach Muffin Recipe8 Reasons Our Family Goes To The Farmer’s Market Every WeekStrawberry Coconut Chia Popsicles with Cashew Butter DrizzleWarm Acorn Squash Breakfast Porridge

Reader Interactions

12 Comments

  1. Jenny

    I have only used the green stems chopped up and cooked in my potato soup. It gives great flavor!! I will have to try more recipes!

    to Jenny" aria-label='reply to this comment to Jenny'>reply to this comment

  2. Mike

    These are even better without the cheese.

    to Mike" aria-label='reply to this comment to Mike'>reply to this comment

  3. Vikki

    The leeks I bought this week had a hard stalk through the middle instead of layers – does this mean they were over-ripe?

    to Vikki" aria-label='reply to this comment to Vikki'>reply to this comment

    • Kathleen Quiring

      Hi VIkki! I’ve had that before, too, and I do believe it’s a sign that they’ve over-matured. That might not be a problem, though, depending on how old it is — I’ve often just taken that hard middle part out and used the rest. I would especially think it would be fine if you use it in the soup recipe I shared (link in the post above). I might be a little more hesitant to use it in gratineed leeks, in case it’s too tough.

      to Kathleen Quiring" aria-label='reply to this comment to Kathleen Quiring'>reply to this comment

  4. Krissa

    Those gratineed leeks sound delicious. Thanks!

    to Krissa" aria-label='reply to this comment to Krissa'>reply to this comment

  5. Jenny

    Yes! I’m a huge leek fan. Still trying to get them to grow in my garden though.

    to Jenny" aria-label='reply to this comment to Jenny'>reply to this comment

  6. Marissa

    We love leeks and have been enjoying them all fall. Never tried them this way though so will have to next season! Our favorite dish this fall with them was a squash leek soup with bacon. It started out as a random tossing what I already had in a pot but it turned out so delicious!
    Do you grow them? Are they an easy grower? I’ve never tried but I just may have to for next year!

    to Marissa" aria-label='reply to this comment to Marissa'>reply to this comment

    • Kathleen Quiring

      Ooh, that dish sounds amazing, too! I always find pork pairs well with fall vegetables for some reason.

      Yes, we grow them at my parents’ house. They’re quite easy to grow, they just take forever. You start the seedlings in late winter/early spring and don’t harvest them until fall! But it’s so worth it.

      to Kathleen Quiring" aria-label='reply to this comment to Kathleen Quiring'>reply to this comment

  7. Alyssa

    I cooked with leeks for the first time this Fall – it was a recipe for leek and cauliflower soup. It was okay, but nothing I’d crave, and I was amazed at all the dirt I had to wash out from all the layers of leek! I’ll give them another shot though if I see them in the grocery store 🙂 I do love me any excuse to eat chicken stock and cheese!

    to Alyssa" aria-label='reply to this comment to Alyssa'>reply to this comment

    • Kathleen Quiring

      Some years we get a lot of dirt in our leeks, other years we don’t. Not sure why that is. I agree that chicken stock and cheese are always winners!

      to Kathleen Quiring" aria-label='reply to this comment to Kathleen Quiring'>reply to this comment

  8. Katie

    I loooooove leeks. Though, interestingly, in Oklahoma they popped up around August at the farmer’s markets and are all gone now–perhaps they just ought to plant more leeks? 😉 You do sometimes also see them in the spring, depending on what kind of winter we had. Either way–deliciousness. I’ll have to try them gratineed like this.

    to Katie" aria-label='reply to this comment to Katie'>reply to this comment

    • Kathleen Quiring

      Really? August?! I didn’t realize our climates were THAT different, or that it made that big a difference! Interesting. Yes, do try them. If you’re already a fan of leeks, you’ll adore this way of serving them.

      to Kathleen Quiring" aria-label='reply to this comment to Kathleen Quiring'>reply to this comment

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Why Leeks are Awesome (+ a Gratinéed Leeks Recipe) (2024)

FAQs

What do leeks do for your body? ›

Leeks are also a good source of folate, a B-vitamin that's essential for cell growth and development. In addition to vitamins and minerals, leeks are also high in fibre. This can help to keep your digestive system healthy and may reduce the risk of constipation, heart disease, and certain types of cancer.

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

What is the best way to eat leeks? ›

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

How do the French eat leeks? ›

While the French use them all over the place, from the “French Women Don't Get Fat” soup to potato-leek soup to leek-and-whatever quiche and leek-and-whatever omelettes and leeks with vinaigrette and leeks gratin, I had them once in a restaurant here in France without any fuss, really just leeks, and they were awesome.

When should you not eat leeks? ›

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

What are the side effects of eating leeks? ›

Risks of Eating Leeks

People who are sensitive to FODMAPs may experience digestive symptoms, such as bloating, diarrhea, and gas after consuming high-FODMAP foods. People with certain digestive conditions, like Irritable bowel syndrome (IBS), are more likely to be intolerant to FODMAPs.

Why do leeks taste so good? ›

Leeks are alliums, so they're related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

Why don't you eat the green part of leeks? ›

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

Why use leeks instead of onions? ›

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.

Why do you soak leeks in water? ›

To be properly cleaned before cooking, leeks must be topped and tailed (roots discarded, dark-green parts removed), and the white and light-green parts sliced thin and left to swim in a water bath so as to encourage the removal of any clinging dirt.

Can I freeze leeks? ›

To freeze: Leeks can be frozen! Simply slice and freeze them on a tray, before popping into a sealed container. To defrost: When you take food or drink out of the freezer, it's important to defrost it safely. Don't defrost at room temperature.

How long do leeks last in the fridge? ›

Leeks will last up to two weeks in the refrigerator if they are purchased fresh. Once cooked, leeks can be kept in the refrigerator and used within two days.

What are the health benefits of eating leeks? ›

Leeks and wild ramps boast a variety of nutrients and beneficial compounds that may improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer. In addition, they may lower blood sugar levels, protect your brain, and fight infections.

Why do Welsh eat leeks? ›

The leek is also associated with the Welsh Saint David. During the Middle Ages when Saint David was alive the leek was seen as a healthy and virtuous plant. Extraordinary qualities were claimed for it. It was the original health food, high in fibre, good for purging the blood, keeping colds at bay and healing wounds.

What culture eats leeks? ›

Allium ampeloprasum, Porrum Group

More subtle than onions, leeks are widely adored in France and the British Isles. In Wales, leeks are part of that country's national emblem. Bits of them are worn by Welshmen in their buttonholes on St.

Are leeks good for your gut? ›

Raw leeks, along with raw garlic and onions, are a source of prebiotics. Prebiotics, a type of fiber, are good for our beneficial gut bacteria. They assist in balancing the bacteria which aids in a healthy digestive system. Leeks are an excellent source of vitamin K and a good source of vitamin A and manganese.

What is the healthiest part of the leek? ›

Leeks: that underrated green part

This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces, soups or casseroles. Or simply seasoned with oil and spices for a side dish.

What does drinking leek water do? ›

Magical Leek Soup is a broth made from boiling leeks in water. It is a mild diuretic and a secret diet food for French women for generations. The practice, as written by Mireille Guiliano in her book, "French women don't get fat" is to sip the broth throughout the day and eat the boiled leeks as the meal.

Do leeks have a laxative effect? ›

Packed with dietary fibre and prebiotics, leeks play a vital role in supporting a healthy digestive system. The fibre content in leeks promotes regular bowel movements, aiding in the smooth passage of waste and preventing constipation.

References

Top Articles
Latest Posts
Article information

Author: Duncan Muller

Last Updated:

Views: 6523

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Duncan Muller

Birthday: 1997-01-13

Address: Apt. 505 914 Phillip Crossroad, O'Konborough, NV 62411

Phone: +8555305800947

Job: Construction Agent

Hobby: Shopping, Table tennis, Snowboarding, Rafting, Motor sports, Homebrewing, Taxidermy

Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.