Leeks can get a bad rap, seeming like a complicated and intimidating vegetable. Maybe you’ve overlooked them in the grocery store or said “hard pass” to any recipe that calls for the use of leeks. If this is you, never fear, they are much easier to work with than you might think and the flavor they add to recipes is unbeatable!
I absolutely love leeks; they add such a depth of flavor with their mild sweetness and less pungent and intense onion flavor than other traditional onions.
I hope this guide helps give you the confidence to get out there and start cooking with them, and yes, in more than just potato leek soup! Some of my favorite leek recipes are below, too!
A leek is a vegetable that is part of the allium family which is the same family that onion, garlic, shallot, and the sorts are part of. This means it’s also a root vegetable that grows in the loose soil and sand and why it’s so important to clean it well – more on that in a minute!
Leeks have a long cylindrical shape with its root at the end and an array of green colors from white to light green to a dark green top. They are layered inside, similar to an onion.
The amount that a leek will yield depends on its size. A small leek may only yield about ½ cup chopped, whereas a medium to large leek yields closer to 1 cup chopped. Remember, you typically only cut the white and light green part of a leek, so the dark green top and leaves do not count towards its size.
How to Cook Leeks
Leeks are often used as part of a recipe, but you can also boil, braise, roast, or saute them and enjoy them as a side or as a mix with other vegetables (add them to these green beans and mushrooms – so good!).
- To Saute (as a side or garnish or to add to a salad): heat olive oil or butter in a skillet, then add the sliced leeks (light and white parts) with a generous pinch of salt and pepper and continue cooking until tender, about 4-5 minutes.
- To Grill: keep the leek intact after cutting in half lengthwise, and dry well after cleaning. Brush with olive oil and place on cleaned grill grates, cooking until grill marks appear and they are tender; usually about 5-7 minutes over medium-high heat. Serve as a veggie side. You can also cook them in a foil packet on the grill like these onions!
- To Roast: similar to roasting root vegetables, cut them into larger 2-inch chunk pieces, toss in olive oil, salt, and pepper, then roast for about 20-25 minutes at 450F until tender, or keep cut in half lengthwise and roast for the full 40 minutes with the rest of the veggies.
Method 2: Cut, then Dunk
The next method starts the same: cut the stringy roots off of the leek, and if the outer layer seems quite bruised, you can remove it, and slice off the dark green parts if you’re not using them. Always reserve them for homemade stock (you can freeze the tops until ready to make the stock).
Cut the cylinder in half lengthwise, then place the cut side down on your cutting board. Slice the leek in approximately 1/4 to 1/2 inch slices. Place the slices in a bowl of cold water and swoosh them around to loosen any dirt or sand that is stuck in the leeks.
If the leeks aren’t too dirty, you can simply remove them from the water with your hands. However, I often dump them in a strainer and rinse them off to be extra sure there is no dirt left. If the water is super dirty, go ahead and repeat the process.
Alternatively, rinse the sliced leek in a colander and skip the soak altogether if they’re not too dirty to start with.
The How & Why of Leeks w/ Leanne Timpone RD
FAQ
What is 3 leeks?
How much is a cup of leeks?
How much does 2 medium leeks weigh?
How much is a medium leek?
How many leeks are in a pound?
2 large or 3 medium leeks = 1 pound = 450g = 2 cups sliced or chopped raw = 1 cup chopped, cooked = 150 g (5 oz) chopped, cooked leeks Store in a loose plastic bag in fridge for up to a week Leeks are native to the Mediterranean. They were grown in Ancient Egypt. Romans spread them across Europe, including into Britain.
How many leeks in a serving?
If you are serving leeks as a side dish, 1/2 cup of leeks equal a serving. Check the package to see what the equivalent of raw leeks is for the product. Some can be used 1 to 4 while others may be 1 to 6. Leeks have a milder taste than onions or scallions.
What do leeks look like?
Leeks are relatives of onions, scallions, shallots, and wild ramps and look like a very large green onion. Learn how to measure leeks so you know how many you will need, cups and equivalents when chopped, and what you can substitute for leeks in a recipe.
What is the equivalent of raw leeks?
Check the package to see what the equivalent of raw leeks is for the product. Some can be used 1 to 4 while others may be 1 to 6. Leeks have a milder taste than onions or scallions. When the recipe does not use leeks as the primary ingredient, mild sweet onions or green onions may be substituted.