266 leekie recipes

A simple, yet tasty side dish made with quinoa, small leeks, currants and canned tomatoes.

A savory parsley and potato soup that is sure to warm you up during the cold winter days.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.

Fanchie-dofu, a Chinese tomato and tofu stir-fry with garlic, sake, leeks, and green peas in a light cornstarch sauce. Vegetarian and ready in 30 minutes.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

This savory dish can be served as a side dish or with crusty bread and crackers.