How to Eat Leeks 14 Delicious Ways—From Dips and Gratins to Focaccia

Leeks rarely seem to be the center of attention, and that's a shame. They often come in second or third place, used when other alliums such as onions, shallots, and scallions are unavailable. One of the few times they do get to shine is as half of the delicious two-man show that is potato leek soup—and even then, they are pureed and hidden. Leeks deserve more attention; once you appreciate their subtle flavor and melting texture and find out how versatile they are for cooking, you'll be a fan. To help you better appreciate leeks, we're sharing how to eat leeks in lots of delicious ways.

What Leeks Taste Like

While leeks belong to the allium family, they differ from their cousins most obviously in their flavor. Leeks have a rather subtle flavor—they are quite mellow and bring a delicate sweetness to all kinds of dishes. Think of them as a milder combination of onions, garlic, and shallots. While they are a delicious ingredient in their own right, you can substitute them most places you would use onions or shallots.

Cleaning leeks is a crucial step when preparing this ingredient. Leeks are made up of many layers that pop up from the root, and since they grow in the ground, they are particularly susceptible to catching sandy grit and dirt. Luckily, they’re pretty easy to clean. 

How to Eat Leeks

Like many alliums, leeks are best enjoyed cooked—their flavor is very strong raw. They can be cooked just about any way you’d cook an onion.

Sautéed

• Leeks make a great base for just about any soup, stock, or sauce. Most of the time these start with mirepoix, a combination of onions, carrots, and celery. Instead of onions, use leeks. 
• Many times, we’ll start a pot of risotto by sautéeing a sweet shallot or onion, but thinly sliced leeks make a great addition to the classic rice dish. 
• Sauté sliced or diced leeks can be used in many egg dishes, from something as simple as scrambled eggs or a French omelet to a brunch-worthy quiche or frittata. 
• Give leeks a shot in your next holiday stuffing. They’ll add a pleasant sweetness, especially to ones that are made with meaty sausage or earthy mushrooms. 
• Lastly, try caramelizing sliced leeks instead of onions and use them to make onion dip on game day.

Braised

When leeks are slowly braised, their subtle sweetness becomes condensed, and they develop an unmatched flavor. Braising is so simple and can be done on the stovetop or in the oven.

• Cut the leeks in half and braise them with simple flavors like butter and white wine.
• Add them to other braised dishes like brisket or short ribs.
• Braise them in tomato sauce like in this white fish dish.

Roasted

One of the simplest way to cook leeks is to roast them just like you would any other vegetable.

• Pair them with other subtly sweet root vegetables like carrots, parsnips, and beets. 
• Use those roasted leeks to add a unique flavor to homemade pesto sauce. 
• Leeks can also be cooked in a cream sauce to make a gratin—either starring leeks alone or try this gratin with leeks, potatoes and morels.

In Baked Goods

• Slice the leeks into thick rounds and make them the star of a cheesy baked tart. 
• Pair long slices of leeks with fresh rosemary sprigs and other alliums (caramelized onions and whole scallions) to make a stunning loaf of focaccia.

Fried

Think of fried leeks as the mini version of onion rings. They are the perfect crunchy topping for soups and salads. Use them instead of the canned fried onions in green bean casserole during the holidays.