This one-pan, sautéed leeks and potatoes is an easy dish that is packed with flavor. Made with just 11 ingredients, this dish is vegan and vegetarian-friendly. If you love leeks and potatoes and ...

Instead of being simply used for the base of a dish or as a garnish, leeks can often be the main star. Their mild, subtly sweet, and lightly earthy flavor can be dressed up in countless ways. Whether ...

While the squash roasts, sauté the leeks until they too are tender. Toss together the cooked vegetables with a savory custard, bread, and prosciutto. Finally, bake the casserole for a luxurious f ...

Heat the oil in a large skillet over medium heat. Add the leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened, about 6-7 minutes. Sitr in the minced garlic and saute ...

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

Sautéed leeks, tangy goat cheese and cream cheese get stirred together and topped with garlicky chives—we love to eat this cheesy dip with crusty bread and raw vegetables. Whether you're ...

Remove from the oven. To cook the leeks, add the oil and chopped leeks to a frying pan and fry gently for 10 minutes until soft and caramelised. Set aside half for the purée. Put the cubed ...

Flip over and cook for a minute to seal. Remove chicken and set aside. Add the butter to the pan with the leeks and onion. Cook for a couple of minutes then add the wine. Cook out for 30 seconds ...