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Feb 21, 2009 03:10 PM


Picked up some leeks today because they looked so beautiful. Any suggestions on a great dish highlighting them? Thank you!

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  1. Steam them and serve with chopped apples, smoked fish and mustard vinaigrette.

    1. Saute in butter and add to an omelette.

      1 Reply
      1. re: JonParker

        I just made the omelette with the sauteed leeks and goat cheese. It was sooo good. Thank you.

      2. - a tart or quiche with herbs (leeks pair well with thyme), crème fraîche or cheese (i'm thinking Gruyère), maybe even some prosciutto
        - leek gratin
        - potato & leek soup

        if you go with JonParker's omelet suggestion, it would be fantastic topped with smoked salmon.

        7 Replies
        1. re: goodhealthgourmet

          could you tell me how you make the leek gratin? I have enough left over for tomorrow night and I'd love to try it. Thank you.

          1. re: DaisyM

            i love this NY Times recipe...


            but it also calls for cheese & potatoes so hopefully you have those ingredients on hand as well!

            a couple of notes:
            - you can sub Swiss, Emmentaler, or a combo of Fontina & Parm for the Gruyère
            - if you don't like cumin, substitute a teaspoon of minced fresh thyme or rosemary and some freshly grated nutmeg.

            1. re: goodhealthgourmet

              Thank you! That sounds seriously delicious. I'm going to try it tomorrow night. Thanks again.

              1. re: DaisyM

                my pleasure...let me know how it turns out!

                1. re: goodhealthgourmet

                  That was just terrific! It was so satisfying and delicious. I loved that it was made with low fat milk. We didn't miss the cream or butter at all. It was the perfect side dish for steak. Thank you again...this one goes into my recipe file.

                  1. re: DaisyM

                    yay :)

                    i'm so glad you enjoyed it! thanks for reporting back.

              2. re: goodhealthgourmet

                I've a similar recipe except that that it's baked in a filo with tons of twisted filo on top. Very decadent.

          2. Braise them whole (partially split so you can wash out all that grime that loves to live in there) in chicken stock until they're tender, then serve them in a mustardy vinaigrette with some capers.

            5 Replies
            1. re: Caitlin McGrath

              Love this too but I don't use stock, just water. Or cook, drain, top with a little butter and grated parmesan or gruyere, run under broiler.

              1. re: Caitlin McGrath

                When you say "whole" do you actually mean the white part only? Are there uses for the greens?

                1. re: DaisyM

                  Right, just the white and light green part. I meant, don't slice them up. Cut part way through, vertically, so you can clean them but they don't fall apart. If they're fat, you can cut them into a more manageable size before dressing and serving them. You can save the greens to use in stock, or to enhance the flavor of already made stock or broth.

                  1. re: DaisyM

                    You can use the white part, and the light gree. Avoid using the very tough darker green leaves.

                    1. re: Fleur

                      The light green is good and flavorful.

                2. The braise that Suzanne Goin does with the Devil Chicken is devine.