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Leeks

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

Jean-Georges's Boneless Lamb with Mushroom Crust and Leek Puree

Ingredients
  • 1 tablespoon salt
  • 2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped
  • 1 tablespoon unsalted butter
  • Freshly ground pepper
  • 2 ounces dried black-trumpet mushrooms, or other dried mushrooms
  • 1 large egg
  • All-purpose flour, for dredging
  • 2 racks of lamb, boned
  • 4 tablespoons extra-virgin olive oil
  • 4 ounces shiitake mushrooms, or other mushrooms, trimmed and cut into chunks
  • 2 cloves garlic, lightly smashed
  • 2 sprigs fresh thyme
  • Coarse salt
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Seared Scallops with Cabbage and Leeks

Ingredients
  • 3 tablespoons olive oil
  • 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well
  • 1 pound green cabbage (about 1/2 medium head), halved lengthwise, cored, and thinly sliced crosswise
  • 1/3 cup homemade or low-sodium store-bought chicken stock
  • Coarse salt and freshly ground pepper
  • 12 large sea scallops (about 1 pound), tough side muscles removed
  • Lemon slices, for garnish
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Lentil Soup with Winter Vegetables

Ingredients
  • 8 ounces lentils du Puy
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup carrots, finely chopped
  • 1 cup onion, finely chopped
  • 2/3 cup celeriac, finely chopped
  • 2/3 cup leeks, finely chopped
  • 2/3 cup celery, finely chopped
  • 2 sprigs fresh thyme
  • 4 cloves garlic
  • 10 black peppercorns
  • 5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed
  • Coarse salt and freshly ground pepper
  • 20 baby spinach leaves
  • Extra-virgin olive oil, for drizzling
  • 4 large eggs
  • 1/3 cup white vinegar
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Leek and Corn Quiche

Ingredients
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough) Pate Brisee
  • 2 tablespoons olive oil
  • 1 medium leek, well washed and cut into 1/2-inch pieces
  • Kernels from 2 ears corn
  • Leaves from 2 sprigs fresh thyme
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 large egg yolk
  • Pinch freshly grated nutmeg
  • 6 ounces Gruyere cheese, grated (1 1/2 cups)
  • Coarse salt and freshly ground pepper
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Leek Gratin

Time:1 hour 15 mins
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Cock-a-Leekie

Ingredients
  • 1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)
  • 1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)
  • Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
  • 2 cups white wine or water
  • 2 large celery ribs, halved crosswise
  • 1 large carrot, peeled
  • 2 large garlic cloves, peeled
  • 6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
  • 12 pitted prunes, quartered (2/3 cup packed)
  • 1/2 cup barley
  • 1/2 cup finely chopped fresh flat-leaf parsley
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Crab-Stuffed Shells with Peas and Leeks

Ingredients
  • 9 tablespoons unsalted butter
  • 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained
  • 1 cup fresh or frozen peas
  • Coarse salt and freshly ground pepper
  • 8 ounces lump crabmeat, picked over and rinsed
  • 6 tablespoons all-purpose flour
  • 1 cups milk
  • 1 cup heavy cream
  • Juice of 1 lemon
  • 1 pound jumbo pasta shells
  • 1/2 cup breadcrumbs, preferably homemade
  • 6 garlic cloves, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
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Chicken and Leeks with Creme Fraiche

Ingredients
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (each breast half cut in half crosswise), rinsed well and patted dry
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons olive oil
  • 4 small leeks (about 1 pound), white and pale-green parts only, cut crosswise into 3-inch pieces, rinsed well
  • 1 cup good-quality hard apple cider
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1/2 cup Creme Fraiche
  • 1 tablespoon finely chopped fresh flat-leaf parsley
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Glazed Oysters with Leeks and Salsify

Other Ideas:
Appetizers, Oysters
Ingredients
  • 2 salsify, (8 inches in length), cut on the diagonal into 1/2-inch pieces
  • 5 tablespoons heavy cream
  • 30 oysters
  • 1 large leek, white and light green parts only, cut into 1/8-inch pieces
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup fish fumet
  • 1 shallot, finely chopped
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 tablespoons unsalted butter, chilled
  • Chives, thinly sliced on the diagonal, for garnish
  • Chervil sprigs, for garnish
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Bay Scallops en Papillote

Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
  • 1/4 teaspoon fresh thyme leaves
  • Coarse salt, (to taste)
  • Freshly ground pepper (to taste)
  • 1/2 pound Yukon gold potatoes
  • 1/4 cup clarified butter
  • 2 large leeks (white and pale green parts only), halved and thinly sliced
  • 1 tablespoon zest of orange, thinly sliced
  • 1/4 teaspoon ground coriander
  • 1/4 cup mirin (Japanese cooking wine)
  • 2 pounds bay scallops
  • 4 tablespoons prepared truffle butter
  • Apricot Mignonette
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