Originally from the Middle East, the leek has crossed the centuries to become today one of the vegetables most consumed by the French.
It must be said that it is a little the perfect ingredient: a close cousin of garlic and onion, it can be cooked as well as steamed, braised or blanched in water.
We also eat "white" and "green", to take advantage of all its properties: leeks are rich in pro-vitamin A, vitamins C and E, fibers and minerals.
It prevents the appearance of certain cancers and regulates intestinal functioning.
It is ultimately the perfect vegetable to have full health in autumn as in winter.
Here are our best leek recipes to feast on all season long.
Leek recipes
Sea bream in leek dress
Too easy to combine fish and leek with this recipe for sea bream in leek dress.
The little extra?
A shot glass of Noilly Prat and a little mint.
See the recipe for sea bream in leek dress.
Stock Photo
Leek and potato soup with cumin
We try this original winter soup that makes our mouth water at a glance.
It combines leeks, potatoes, cumin seeds and crème fraîche.
See the leek and potato soup with cumin.
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Berhnard Winkelmann
Leek makis
These makis are ideal for an aperitif with friends!
Accompanied by a lentil salad, they will delight fans of Japanese cuisine.
See the leek maki recipe.
DP Seek Midi
Leek quiches
Accompanied by a salad, these quiches with leeks, spinach leaves and ricotta are easy to prepare and especially even better with a homemade dough!
See the recipe for leek quiches.
Bernhard Winkelmann
Leek empanaditas
Scallops with citrus coulis on leek fondue
Camembert croque, braised ham and leek
Country gratin with leek and gourmet cereals
Leek gratin with Brie de Meaux
Cream Of Leek
Dietetic leek tartiflette
Chicken strips with leek cream
Wheat pancakes with carrots and leeks
Leek gratin with bacon
Leeks with cream and chives
Puff pastry bites with leek, fourme pear
Fondant leek pie
Leeks with Café Pinson vinaigrette
Leek and green cabbage detox soup
See the slideshow
19 photos
Very low in calories, leeks go well with meats and fish, and are the ideal companion for pies and sauces.
So why not cook it with chicken aiguillettes, as a quiche, in a dietetic tartiflette, a wheat pancake with carrots or even in a maki recipe where the leek would replace the seaweed leaf?
A multiple choice of leek-based recipes is available to us and it does not displease us.
* This article originally published on September 26, 2017 has been updated.
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