Leeks may seem like a boring ingredient, but you can consume them in countless ways: grilled, roasted, boiled, and even raw. Not to mention its various benefits, such as anti-inflammatory action and help in the functioning of the digestive system. For you to enjoy all this ingredient has to offer, the Guide has separated 6 varied and delicious leek recipes!
These options are perfectly suited for lunch or dinner and are great alternatives for those who want to vary the menu a bit. Be sure to check out the various and very tasty leek recipes!
Assorted leek recipes for lunch or dinner
Meat bait with leek
Time: 25 minutes
Performance: 4 servings
Difficulty: Easy
ingredients
- 600 g of sirloin, cut into strips
- 1 sachet of powdered beef broth
- Salt and black pepper to taste
- 4 tablespoons of olive oil
- 1 chopped onion
- 2 leek stalks, sliced
Method of preparation
Season the meat with the meat broth, salt and pepper. In a large non-stick pan, heat the oil over high heat and sauté the meat until the water has dried. Add the onion, leek and sauté for 5 minutes or until soft. Season with salt and pepper if necessary and serve.
roasted leek
Time: 20min (+ 2h in the fridge)
Performance: 6 servings
Difficulty: easy
ingredients
- 6 large leeks
- 1 teaspoon of salt
- 4 tablespoons of olive oil
- 2 tablespoons of vinegar
- 1 1/2 teaspoons finely chopped fresh oregano
- 1 teaspoon of dried tarragon
- 1/2 teaspoon of sugar
- 1/2 teaspoon of black pepper
Method of preparation
Cut and discard the roots and top of the garlic. Cut in half, lengthwise, up to 5 cm from the end of the roots. Gently separate the leaves from each and rinse with cold water. In a pan, over high heat, put 5 cm of water and bring to a boil. Add the garlic, cover and cook over low heat for 10 minutes or until the garlic is soft. Drain the garlic well to remove excess water. In a deep dish, mix the rest of the ingredients and dip the garlic to marinate. Cover the pan with cling film and refrigerate for 2 hours, turning the garlic from time to time. In a large skillet over high heat, spread the garlic. Brush with the marinade, fry for 10 minutes or until the garlic is lightly golden. Transfer the garlic to a serving dish and pour the remaining sauce over it. Serve hot.
Risotto De Poró Garlic
Time: 40 min
Performance: 2 servings
Difficulty: easy
ingredients
- 4 cups (tea) of water
- 2 cubes of vegetable broth
- 1 grated onion
- 5 tablespoons of butter
- 1 cup leek (chopped)
- 1 cup of raw carnaroli rice
- 1/2 glass of dry white wine
- Salt to taste
- 1/2 cup (s) of grated Parmesan cheese
- 6 tablespoons of cream without whey
Method of preparation
Over medium heat, heat the water and vegetable stock until boiling. Turn off and book. In another thick-bottomed pan, heat 3 tablespoons of butter over medium heat and sauté the onion and leek until soft and translucent. Add the rice and sauté for 2 minutes. Add the wine and wait for it to evaporate. Add 1 ladle of water with the broth, lower the heat and wait for it to dry. Stir, adding the broth, a little at a time, until the rice is soft. Season with salt. Turn off and mix with the remaining butter, Parmesan and sour cream. Then serve the risotto.
Quiche with leeks and cheese au gratin
Time: 1 hour
Performance: 6 servings
Difficulty: easy
ingredients
- 2 cups of flour (wheat)
- 1/2 cup (tea) of butter
- 1 egg
- 1/3 cup of cold water (approx.)
- grated parmesan to taste
Filling
- 2 tablespoons of butter
- 200 g of diced bacon
- 2 chopped leek stalks
- Salt, chopped parsley and grated nutmeg to taste
- 1/2 cup (tea) of cream
- 1 cup (tea) of milk
- 1 tablespoon of cornstarch
- 4 eggs
- 1/2 cup grated mozzarella
- 1/2 cup (s) of grated Parmesan cheese
Method of preparation
For the filling, in a pan over medium heat, heat the butter and sauté the bacon until golden brown. Add the leek, season with salt, parsley, nutmeg and sauté for 3 minutes. Turn off the heat, add the cream, milk, cornstarch, eggs, mozzarella and parmesan. Mix and reserve. For the dough, mix the flour, butter, egg and water until you get a smooth dough. If necessary, add more water a little at a time. Roll out the dough with the help of a rolling pin and line the bottom and sides of a pan with a removable edge of 22 cm in diameter, pressing with your fingers. Pour the filling over the dough, sprinkle with the Parmesan cheese and bake in a medium preheated oven (180ºC) for 30 minutes or until golden brown. Remove from the oven, let cool, unmold and serve.
Creamy leek soup
Time: 1 hour
Performance: 4 servings
Difficulty: easy
ingredients
- 50 g of minced bacon
- 2 cups leek (sliced)
- 1 chopped onion
- 1 tablespoon of oil
- 1 chicken stock cube
- 1 cup (tea) of boiling water
- 1 teaspoon of salt
- 1 can of sour cream
- 1/2 grated nutmeg
- 2 leek stems for garnish
Method of preparation
In a pan, fry the bacon, onion and leek in olive oil.
Add the chicken broth already dissolved in the boiling water.
Add the salt and cook for another 5 minutes.
Add the cream and nutmeg, cooking for 15 minutes over low heat.
Garnish with the leek stems and serve.
Chicken with ricotta and leeks
Time: 30 minutes
Performance: 5 servings
Difficulty: easy
ingredients
- 8 tablespoons of olive oil
- 1 kg of chicken breast fillet
- 1 pack of poultry seasoning powder
- Salt and black pepper to taste
- 2 leek stalks, sliced
- 1 jar of cream cheese (200 g)
- 1/2 cup (tea) of cream
Method of preparation
Heat a skillet with half the oil over high heat and fry the seasoned chicken with the seasoning powder, salt and pepper until golden brown.
Remove from the oven, leave to cool, cut into strips and arrange them on a serving dish. Heat a pan with the remaining oil and fry the leek until wilted.
Add the curd, cream and the chicken kept aside, season with salt and cook for 3 minutes.
Turn off, spread on the chicken strips and serve.
Source: Terra
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