Leeks, including the monstrous Carentan leek, are a staple ingredient in French cuisine, particularly in traditional recipes from Normandy and other regions. They can be used in many ways thanks to their mild, slightly sweet flavor.
- 1. Leek soup (or leek and potato soup)
This is one of the most classic leek recipes. Here's a simple version:
Ingredients :
3 large leeks
3 potatoes
1 onion
1 liter of vegetable or chicken broth
20 cl of crème fraîche (optional)
Butter or olive oil
Salt, pepper
Preparation :
Carefully clean the leeks, cutting off the hard green part and keeping the white and tender green parts. Cut them into rounds.
Peel and cut the potatoes into pieces.
Brown the chopped onions in a large saucepan with a little butter or olive oil.
Add the leeks and let them soften gently for 5-10 minutes.
Add the potatoes, broth, salt and pepper.
Simmer for 20-25 minutes until the potatoes are tender.
Blend the soup until smooth and, if desired, add crème fraîche before serving.
- 2. Leek Flamiche
Flamiche is a traditional tart from northern France, often made with leeks. It's a kind of light quiche.
Ingredients :
500 g of leeks
1 shortcrust pastry
3 eggs
20 cl of fresh cream
10 cl of milk
30 g of butter
Salt, pepper, nutmeg
Preparation :
Preheat the oven to 180°C.
Wash and slice the leeks. Gently fry them in a pan with butter until tender.
In a bowl, beat the eggs with the cream and milk. Season with salt, pepper, and nutmeg.
Spread the shortcrust pastry in a pie dish.
Spread the leeks over the dough and pour the egg-cream mixture over the top.
Bake for about 30 to 35 minutes, until the flamiche is golden brown.
Serve hot or warm with a salad.
- 3. Leek fondue
Leek fondue is a simple but delicious preparation, often used as an accompaniment to fish or white meats.
Ingredients :
4 leeks
20 g of butter
20 cl of fresh cream
Salt, pepper
Preparation :
Cut the leeks in half lengthwise, clean them under water to remove the soil, then slice them finely.
Melt the butter in a frying pan over low heat and add the leeks.
Cover and cook gently for about 20 minutes, stirring regularly to prevent burning.
Once the leeks are melted and tender, add the crème fraîche, salt and pepper, and cook for a few more minutes.
Serve hot, often with fish dishes like salmon or white meats like chicken.
- 4. Leek vinaigrette
This is a simple but very popular recipe in traditional French cuisine. It is often served as a cold starter.
Ingredients :
4 leeks
4 tablespoons of wine vinegar
8 tablespoons of olive oil
1 teaspoon of Dijon mustard
Salt, pepper
Preparation :
Cut and clean the leeks, leaving the white parts whole.
Cook the leeks in boiling salted water for 10 to 15 minutes, until tender.
Drain them well and let them cool.
Meanwhile, prepare the vinaigrette by mixing the vinegar, oil, mustard, salt and pepper.
Serve the leeks cold, topped with vinaigrette.
- 5. Leeks baked with cheese
Another delicious way to cook leeks is to bake them in the oven with cheese.
Ingredients :
4 leeks
100 g of grated cheese (Gruyère, Comté or other)
20 cl of fresh cream
30 g of butter
Salt, pepper, nutmeg
Preparation :
Preheat the oven to 200°C.
Cut the leeks into pieces and steam or boil them for 10 minutes.
Drain them well.
Place them in a baking dish. Add the crème fraîche, salt, pepper, and a pinch of nutmeg.
Sprinkle generously with grated cheese and add a few knobs of butter.
Bake for about 20 minutes, until the top is golden brown and gratinated.
Conclusion
Leeks, especially the Carentan monster variety, are a versatile vegetable, popular in many traditional French recipes. They are used in soups, gratins, tarts, or simply prepared with a vinaigrette. These dishes are often simple to make, but highlight the leek's sweetness and unique texture.
