3 Healthy Leek Recipes

by DoItYourself Staff

There are many leek recipes that are healthy and easy to make. Leeks are a vegetable that is very versatile to use. It goes very well on its own, as well as a side dish for all of your favorites. What follows are several healthy leek recipes.

Easy Braised Leeks

This leek recipe is very easy to make with only a few ingredients, and it will go well with any meat as a side dish or a topper.

Ingredients:

6 leeks
Salt and pepper
1 tablespoon olive oil
1 cup of vegetable broth

Method:

Turn your oven on to 425-degrees Fahrenheit. Trim the leeks by removing the dark green stalk and the root. Cut the leeks in half. The leeks should be cut lengthwise. Soak the leeks in cold water for 10 minutes with the cut side down. Rinse the leeks off to remove any grit that is still remaining. Wipe the leeks down with a paper towel to dry them. Use nonstick cooking spray on a 9 by 13 baking pan. Place the leeks in the pan with the cut sides facing up. Brush the leeks with the olive oil. Place in the oven and roast for 20 minutes before tossing them. Add the vegetable broth and let them roast another 10 minutes. Season with salt and pepper.

Potato-Leek Cream Soup

This is one vegan leek recipe that will surely keep you warm on a cold night. This creamy soup doesn't use any dairy, keeping it truly vegan in nature and completely healthy.

Ingredients:

1 tablespoon olive oil
2 leeks with the root and dark green trimmed off; slice to 1/4-inch pieces
2 cups diced onion
1/2 teaspoon kosher salt
3 cloves of minced garlic
2 potatoes, peeled and diced into 1/2-inch pieces
4 cups vegetable stock
Fresh rosemary

Method:

Over medium heat, begin heating a medium-sized soup pot. When it's hot you can add the oil. Just before the oil begins to smoke, add the leeks, salt and onion. Saute for 5 minutes until you notice the onion becoming translucent. Add the garlic and stir it all together. Cook for another minute, then add the stock and potatoes. Cover the pot and bring the contents to a boil. Reduce the heat to simmer and allow to cook for 20 minutes. Remove from the heat and use a submersion blender to puree the potatoes and leeks.

Couscous Salad with Onion and Leek

This is a great light salad that will accompany a steak or fish dinner. The flavors are solid with a small bite and a lot of crunch.

Ingredients:

Scant cup of couscous
Juice from 2 lemons
3 tablespoons olive oil
Red onion, sliced
2 handfuls of fresh parsley, chopped
1 handful of mint, chopped
Salt and pepper to taste
1 leek, trimmed, washed and sliced thick
1/3 cup feta cheese

Method:

Place couscous in a bowl with the lemon juice and olive oil. Add boiling water to cover and place plastic wrap on top. Let sit for 10 minutes. Cook the leek in salted boiling water until soft, then drain and stir in the couscous with onion, mint and parsley. Season with salt and pepper and stir in the feta.