Ever heard of potato leek soup? I thought so! But how often do you cook leeks in other recipes? Have you tried them in pasta, stuffing, or risotto? Have you eaten them on their own? If I had my way, we’d all be eating leeks way more often. They’re incredibly versatile, adding unique, sweet, and mild onion flavor to a huge range of dishes.
To spread the leek love, I’m sharing my go-to methods for how to cut, clean, and cook leeks below, as well as my favorite leek recipes. If you have a leek in your fridge right now, I hope you’re excited. This veggie seems humble, but there’s so much that it can do!
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! I’ll share more of my favorite leek recipes in the post below, but generally, I use them as I do onions and shallots, to build flavor at the start of a recipe. However, because they’re milder than most other alliums, I also like to enjoy them on their own. Grilled or roasted, they make a surprising, delicious side dish. Heads up – if you choose to serve them this way, look for really fresh, peak-season leeks. They’re at their best in the fall and spring.
Leeks taste like a mild version of an onion, with the same base flavor but far less intensity. They are delicate and sweeter than other members of its cultivar group. Traditionally, the white part and light green middle are eaten, while the green tops are often discarded.
How to Cut Leeks
How you cut leeks will vary based on how you cook them. This method for how to cut leeks is the one I use most often. It works perfectly anytime you sauté leeks, as you would for a soup, pasta, or risotto. Here’s how it goes:
First, slice the leeks in half lengthwise.
Then, chop off the stringy roots and dark green leaves. You won’t use the tough tops in most leek recipes, but still, don’t toss them! They add delicious oniony flavor to homemade stock. Store them in an airtight bag in the freezer until you’re ready to make some.
Next, continue chopping the white and light green parts. Lay them cut-side-down on your cutting board, and cut them into thin half-moons.
Now, you might find that your leeks are pretty dirty inside. That’s totally normal! Leeks are often filled with dirt and sand, so cleaning them is an important part of the cutting process.
Once you’ve cut all the leeks into thin slices, add them to a colander. Rinse them under cool running water, tossing them to remove any dirt or debris. When the chopped leeks are clean, use a paper towel or kitchen towel to blot them dry before you start to cook.
How to Cook Leeks
Now you know how to cut leeks, but what about how to cook them? My favorite methods for how to cook leeks are roasting, grilling, and sautéing. As I mentioned above, you’ll cut them a little differently for each cooking method:
- To grill them, slice them in half lengthwise, rinse and dry them well, and grill both sides on medium-high until they’re well-charred and tender.
- If you’re roasting them, halve them lengthwise, chop them into 1-inch chunks, and wash them using the method described above. Then, toss them with olive oil, salt, and pepper and bake at 425° for about 20 minutes, or until they’re tender.
- To sauté them, follow the cutting method described above, and warm a glug of olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until they soften, about 5 minutes.
In each of these methods, you’ll only use the white and light green parts of the leeks, not the dark leaves. Still, don’t toss those tops! They add delectable flavor to homemade vegetable stock. Find my recipe on page 106 of Love & Lemons Every Day.
With these basic cooking methods in your back pocket, you’ll be able to enjoy leeks as a side dish or add them to any leek recipes you like! Need some ideas? Here are a few of my favorite ways to use them:
What are your favorite leek recipes? Let me know in the comments!
If you loved learning how to cook leeks, check out one of these vegetable guides next:
HOW TO Clean and Cut a Leek – Multiple Methods | Preparing Leeks For Cooking and Eating
FAQ
What do leeks taste like when cooked?
What does a leek taste similar to?
How do you know when leeks are cooked?
How do you eat cooked leeks?
What does Leek taste like?
Leek is a member of the onion family and has an onion-like mild and sweet flavor with a hint of garlic. Its texture is tender but crisp, a result of its slicing or chopping. Depending on how it’s cooked, leek can be crunchy like potatoes or creamy like a soup.
Do leeks taste like onions?
Leeks are part of the onion family so they do have an onion-like flavor, but it is quite mild. When cooked they become surprisingly buttery and creamy, adding just a hint of onion flavor to a dish along with a pleasing aroma and texture.
What happens when leeks are cooked?
When leeks are cooked, the flavor and texture changes turn this onion relative into a creamy, buttery vegetable that adds hints of mild onion flavor and a delicate aroma to anything they’re cooked with. You can also roast or braise leeks, which adds a crisp texture, and the leaves almost melt in your mouth.
Can you eat raw leeks?
Yes, you can eat leeks raw. Raw leeks have a crisp texture and a slightly sweet flavor, similar to onion but milder. They can be sliced thin and added to salads or diced and used as a topping for soups or baked potatoes. What do cooked leeks taste like? Cooked leeks have a sweet and mellow flavor, making them a great addition to many dishes.