Different Ways to Cook Leeks


Leeks may be familiar to a lot of people, but a good number of them do not know how to use this delicious herb.

Like most herbs and vegetables, leeks can be cooked in many different ways.  Traditionally, leeks are often used in soups where they add subtle flavors of mild onions, garlic and chives.


Surprisingly, leeks can be baked.  Doing this is simple.  Just preheat the oven to 350 degrees Fahrenheit and grease a medium-sized pan using extra virgin olive oil.  Sprinkle salt, pepper, nuts and cheese on the halved leeks and bake for about 25 minutes.


Leeks can be sautéed, too, just like other vegetables.  You can simply stir-fry it in butter along with other vegetables or use any sauce of your choice.

You can also slice leeks, layer it in a potato gratin, or add together with your favorite pie.  It can also be sautéed with fennel with a bit of lemon juice and thyme as its garnish.


Braised, leeks are quite tasty and delicious.  Slice leeks in half and cook in butter, thyme and chicken broth for about 15 minutes or until it is reduced in a glaze.  You can then dust the dish with fennel or mustard seeds for extra flavor.

Braised leeks are a great side dish for steaks and grilled meat.


Grilling leeks is similar with the way asparagus are grilled.  After cleaning and preparing the leeks for cooking, coat it with olive oil and sprinkle with salt and pepper for flavor.

In a medium-hot grill, lay the leeks sideways or put them in a skewer before placing them on the grill.  How long they get cooked and ready for eating depends on how thick the slices are, but usually, it should be ready in about five minutes or so.

You would know they are cooked when the leeks turn brown.  Make sure to turn them every now and then while you are grilling them so they will be evenly cooked.


With its mild and sweet onion-like flavor, leeks can be added in salads, too.  Just cut leeks in fine slices, mix it with other vegetables and add vinaigrette.

Leeks can also be added in omelettes, frittatas, risottos, soups and casseroles.