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Leeks

Explore 147 recipes, 2 articles, 7 galleries, 58 videos, and more

Leek and Gruyere Bread Pudding

Ingredients
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
  • 2 garlic cloves, crushed
  • 1/3 cup dry white wine
  • 3 cups heavy cream
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 5 large eggs plus 2 large egg yolks, lightly beaten
  • 1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
  • 2 cups grated Gruyere cheese
  • 1 cup grated Parmesan cheese
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Sauteed Green Apples and Leeks

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Salmon and Leeks Baked in Parchment

Other Ideas:
Main course, Salmon fillets
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Scallops with Leeks in Champagne Sauce

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Rich Spinach and Leek Lasagna

Time:1 hour 15 mins
Ingredients
  • 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
  • 1/4 teaspoon red-pepper flakes
  • 1/3 cup chopped fresh parsley
  • 1 1/2 teaspoons fresh lemon juice
  • 1 recipe Basic Bechamel Sauce
  • 8 no-boil lasagna noodles
  • 1 3/4 cups grated Parmesan (3 1/4 ounces)
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Light Spinach and Leek Lasagna

Time:1 hour 15 mins
Ingredients
  • 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
  • 1/4 teaspoon red-pepper flakes
  • 1/3 cup chopped fresh parsley
  • 1 1/2 teaspoons fresh lemon juice
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 3/4 cups grated Parmesan (3 1/4 ounces)
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Spring Greens Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 4 cups (about 1 pound) finely chopped shallots
  • 4 cups (about 1 1/2 pounds) chopped leeks, white and light-green parts only
  • 4 cups (about 1 3/4 pounds) chopped sweet onions
  • 4 cups (10 ounces) chopped scallions, white and light-green parts only
  • 12 cups Homemade Chicken Stock Homemade Chicken Stock
  • 10 cups (about 2 pounds) chopped Boston or other soft lettuce, plus 1 leaf, julienned, for garnish
  • 6 tablespoons snipped chives
  • 1/2 cup packed fresh dill sprigs, plus more for garnish
  • 1 1/2 cups (about 2 1/2 bunches) packed fresh tarragon leaves, plus more for garnish
  • 1 cup (about 1 bunch) packed fresh flat-leaf parsley leaves
  • Coarse salt and freshly ground pepper
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Leeks with Mustard Vinaigrette

Ingredients
  • 6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh basil
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
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Seared Salmon with Creamy Leek Sauce

Other Ideas:
Main course, Salmon fillets
Ingredients
  • 3 tablespoons unsalted butter
  • 3 medium leeks, white and light-green parts only, washed well and sliced into 1/2-inch rounds (about 1 1/2 cups)
  • 1/3 cup dry white wine
  • 1/3 cup heavy cream
  • 3 tablespoons finely chopped fresh chives
  • Coarse salt and freshly ground pepper
  • 1/4 cup Homemade Chicken Stock Homemade Chicken Stock
  • 1 tablespoon extra-virgin olive oil
  • 4 six-ounce salmon fillets
  • Arugula, washed well and dried, for garnish
  • Lemon wedges, for garnish
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Savory Bread Pudding

Ingredients
  • 3/4 pound day-old sourdough bread, crusts removed, cut into 1-inch cubes
  • 5 tablespoons unsalted butter, melted
  • 10 sprigs winter savory or thyme, leaves only, finely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 pound Fresh Pork Sausage
  • 2 leeks, white parts only, halved lengthwise, washed, and sliced into 1/4-inch half-moons
  • 1 pound small fresh chanterelle mushrooms, cleaned and dried
  • Coarse salt and freshly ground black pepper
  • 1 large green apple, peeled, cored, and thinly sliced
  • 2 cups heavy cream
  • 5 large eggs
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups grated Parmesan cheese
  • 3 tablespoons Persillade
  • Black truffle, thinly sliced, for garnish (optional)
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