Leeks a La Grecque
Leeks à la Grecque is a light and elegant dish that celebrates the delicate, sweet flavor of tender leeks infused with Mediterranean-inspired aromatics. Simmered gently in a fragrant broth of olive oil, dry white wine, lemon juice, and aromatic herbs like thyme, bay leaf, and coriander seeds, the leeks absorb a tangy, herbaceous essence that is both refreshing and satisfying. This classic French recipe, served chilled, makes for an effortless appetizer or side dish that’s perfect for warm-weather dining. With its vibrant flavors, make-ahead convenience, and simple yet sophisticated presentation, Leeks à la Grecque is a versatile addition to your repertoire of vegetarian and gluten-free recipes. Garnish with fresh parsley for a pop of color and serve alongside crusty bread or grilled fish for a true Mediterranean feast.
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Recipe Information
Ingredients
- 4 large leeks
- 60 ml olive oil
- 120 ml dry white wine
- 250 ml water
- 30 ml lemon juice
- 1 small, finely sliced onion
- 2 cloves, minced garlic
- 1 bay leaf
- 1 tsp coriander seeds
- 0.5 tsp, dried thyme
- 1 tsp salt
- 0.5 tsp, freshly ground black pepper
- 2 tbsp, chopped (optional for garnish) parsley
Instructions
Trim the dark green tops and roots from the leeks, leaving only the white and light green parts. Slice each leek in half lengthwise and wash thoroughly under running water to remove grit. Pat dry with a kitchen towel.
In a large, shallow pan, heat the olive oil over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened but not browned. Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the dry white wine, water, and lemon juice to the pan. Stir to combine.
Place the leeks cut-side down in the pan in a single layer. Add the bay leaf, coriander seeds, thyme, salt, and black pepper to the liquid.
Bring the liquid to a gentle simmer over medium heat. Cover the pan with a lid and cook for 20–25 minutes, or until the leeks are tender when pierced with a knife.
Remove the pan from the heat and allow the leeks to cool in their cooking liquid. Once cooled to room temperature, transfer the leeks and liquid to a shallow dish and refrigerate for at least 2 hours to chill and marinate.
To serve, arrange the leeks on a platter and spoon some of the marinating liquid over them. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 30.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
