Did you know the Romans considered the leek a superior vegetable? Emperor Nero ate so many he gained the nickname Porophagus (leek eater). He reportedly thought that eating leek dishes would improve his singing voice!
When Are Leeks In Season?
Leeks are typically in season in the UK from late summer through early spring, with the peak season from October to March. They are a hardy vegetable that can tolerate frost, making them a great option for planting in late summer and early fall.
Farmers usually plant the crop in the autumn. This way, farmers can harvest them in winter and early spring. During this time, many other vegetables are not in growing season.
They are a versatile vegetable that can be char grilled, roasted, braised, pan-fried or cooked in a wok. With leek recipes you can always whip up a hearty dish bursting with flavour.
How to Prepare Leeks
Many people are unsure how to chop leeks, but they’re surprisingly simple once you know how. Start by cutting off the dark green tops (they’re quite tough but can be saved for making stock). Slice off the root end as well, then slice it down the middle.
Grit can often hide between their layers. To clean, gently pull apart the layers and rinse them under cold water. Once cleaned slice them into thin rings or half-moons.
Are Leeks Good For You?
Leeks are not only delicious but also packed with nutrients that make them a smart choice for your diet. They’re a great source of vitamins A, C, and K, which support immune health, vision, and bone strength.
Leeks are full of dietary fibre that supports digestion and helps maintain healthy cholesterol levels. They contain flavonoids, such as kaempferol, which may help protect your cells from damage and reduce inflammation. Despite their rich flavour, leeks are low in calories making them a perfect addition to soups, stews, and side dishes without adding extra bulk.
Creamy Leek, Potato & Cauliflower Pie Recipe
Serves 4–6
Prep time: 20 minutes
Cook time: 50 minutes
Ingredients
2 large leeks, trimmed, washed, and sliced
2 medium potatoes, peeled and diced
½ head cauliflower, cut into small florets
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp plain flour
200ml milk
150ml double cream
1 tsp Dijon mustard
Salt and black pepper, to taste
1 sheet ready-rolled puff pastry
1 egg, beaten
Instructions
- Bring a pot of salted water to a boil. Add the potatoes and cauliflower florets and simmer for about 8–10 minutes until just tender. Drain and set aside.
- In a large frying pan, melt the butter with the olive oil. Add the sliced leeks and cook gently for 10 minutes until soft and fragrant. Stir in the garlic and cook for another minute.
- Sprinkle the flour over the leeks and stir well to coat. Gradually pour in the milk, stirring constantly until the mixture thickens. Add the cream, mustard, and cheese. Stir until melted and smooth.
- Season with salt and pepper to taste.
- Add the cooked potatoes and cauliflower to the leek mixture and stir gently until everything is coated in the creamy sauce.
- Spoon the filling into a medium pie dish. Scatter some cheese on top if you like it extra cheesy.
- Lay the puff pastry over the top, pressing the edges to seal. Trim any excess and crimp the edges. Cut a few small slits in the top to let steam escape. Brush with beaten egg for a golden finish.
- Place the pie in a pre-heated oven at 200°C (180°C fan) / 400°F and bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Let it cool for a few minutes before serving.
