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How to cook leeks as a side dish

Updated February 21, 2017

Leeks are root vegetables which are similar to spring onions, only much larger, and they can be prepared in a variety of ways. They have a mild flavour that is reminiscent of onions but slightly sweeter. You can cook leeks as a side dish by pan frying, baking, braising, roasting or even sauteing the vegetables.

Pan-fry leeks by heating a small amount of olive oil or butter in a skillet over medium heat. Add sliced leeks and cook gently for 5 to 10 minutes. Season with salt and pepper, if desired, for an easy, tasty leek side dish.

Bake leeks by placing them in a glass casserole dish, sprinkling with grated cheese of choice, and baking for 30 minutes at 190 degrees C (375F). Add salt, pepper and any other spices your family enjoys for a little more flavour, if desired.

Braise leeks by pouring enough chicken or vegetable stock into a heated skillet to cover them. Add sliced leeks, cover and cook for 5 to 10 minutes on a medium heat or until tender. Dust the leeks with dried fennel, if desired. Braised leeks prepared this way make a great side dish served with chicken, fish or steak.

Roast leeks by pouring enough olive oil into a roasting pan to coat the leeks. Add sliced leeks and sprinkle with sea salt. Roast for 30 to 35 minutes in an oven heated to 205 degrees C (400F). Preparing leeks as a side dish in this way will bring out their natural flavour and makes a great accompaniment to beef dishes.

Saute leeks by placing in a non-stick skillet heated over medium heat with a few pinches of dried fennel. Saute the leeks for 5 to 10 minutes or until they are tender but crisp. Add fresh lemon juice to garnish, if desired. This is a healthy, fat-free way to cook leeks as a side dish.

Tip

Leeks can also be added to other side dishes or main dishes such as stir-fry, salads, soups and casseroles. They work especially well in potato dishes. Experiment with different dishes to see which ones your family likes best.

Things You'll Need

  • Fresh leeks
  • Olive oil or butter
  • Skillet
  • Salt
  • Pepper
  • Spices
  • Glass casserole dish
  • Grated cheese
  • Chicken or vegetable stock
  • Dried fennel
  • Roasting pan
  • Sea salt
  • Non-stick pan
  • Fresh lemon juice
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About the Author

Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including Gardenguides.com.