Best 5 Leeks A La Grecque Recipes

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Leeks a la grecque is a classic French dish that combines the mild flavor of leeks with the tangy brightness of a lemon-based sauce. This versatile side dish can be served warm or cold and pairs well with a variety of main courses, ranging from grilled fish to roasted chicken. The leeks are typically braised or steamed until tender before being tossed in a vinaigrette made with lemon juice, olive oil, and herbs. The resulting dish is both flavorful and refreshing, with a slightly sweet and sour balance. Whether you're looking for a simple yet elegant side dish or a flavorful addition to your next picnic, leeks a la grecque are a delicious and easy-to-make option.

Let's cook with our recipes!

LEEKS VERITABLEMENT A LA GRECQUE



Leeks Veritablement a la Grecque image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 12

1 pound leeks uniform size (each not more 1 1/4 inches in diameter)
2 cups water
1/4 cup olive oil
3 sprigs fresh marjoram, or 1 teaspoon dried
1 cinnamon stick
3 tablespoons red wine vinegar
3 sprigs fresh oregano, or 1/2 teaspoon dried
Salt to taste
1 cup tomatoes, diced
1/3 cup kalamata olives, pitted and halved
1/4 to 1/2 pound feta cheese, crumbled
Fresh marjoram and fresh oregano, minced, to taste

Steps:

  • Preheat the oven to 350 degrees. Prepare the leeks. Trim off the root end, and cut each leek so it is approximately 6 inches long. (Discard the dark green part of the leek.) If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters. Wash the leeks by making thin, lengthwise slits and placing the leeks under running water. Arrange the leeks in a gratin pan. In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste. Bring the liquid to a boil, and simmer for 10 minutes. Pour the liquid over the leeks to just cover. Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender. Transfer the leeks to a serving platter. Return the cooking liquid to the saucepan, and reduce to 1/2 cup. Strain it over the leeks. Chill, covered, for 2 hours or overnight. Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs.

LEEKS A LA GRECQUE



Leeks a la Grecque image

Provided by Food Network

Time 2h55m

Yield 4 servings

Number Of Ingredients 12

1 pound leeks, white and pale green parts only, cut into 7-inch lengths
2 cups water
1/4 cup olive oil
3 sprigs fresh marjoram, or 1 teaspoon dried
1 cinnamon stick
3 tablespoons red wine vinegar
3 sprigs fresh oregano, or 1/2 teaspoon dried
Salt to taste
1 cup diced tomatoes
1/3 cup Calamata olives, pitted and halved
1/4-1/2 pound Feta cheese, crumbled
Minced fresh marjoram and oregano to taste

Steps:

  • Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender. Transfer leeks to a serving plate. Reduce cooking liquid to 1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs.
  • Recommended Drink: Ouzo

VEGETABLES A LA GRECQUE



Vegetables a La Grecque image

Here's a recipe, borrowed from the Greeks, that offers a marvelous way to bring out the goodness and tang of fresh vegetables. They're simmered until just crisp-tender in an herb/wine/lemon juice marinade. The result is wonderfully savory, as well as healthful. Carrots, mushrooms, green beans, leeks and zucchini, artfully arranged on a platter, make a dish both pretty and tasty. Served hot, it will complement any meal. Served cold, it's a pleasant appetizer.

Provided by JackieOhNo

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb fresh green beans
3/4 lb fresh carrot (about 4 large carrots)
3 leeks
1/2 lb mushroom
1/2 lb zucchini (about 2 medium)
2 cups water
1/2 cup white wine
1/2 cup lemon juice
1/4 cup extra-virgin greek olive oil
2 green onions, chopped
3/4 teaspoon salt
6 whole black peppercorns
1/2 teaspoon dried thyme leaves
3 sprigs parsley
1/2 cup chopped fresh parsley

Steps:

  • Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
  • Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
  • Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
  • Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
  • Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
  • Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
  • Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.

LEEKS A LA GRECQUE RECIPE



Leeks a la Grecque Recipe image

Provided by akselden

Number Of Ingredients 9

4-6 leeks
2 bay leaves
1 tsp. black peppercorns.
3/4 cup chicken stock
6 tbs. white wine
3 tbs. olive oil
1 tbs. tomato paste
Pinch of salt, if needed
Paprika

Steps:

  • Trim 4-6 leeks, leaving some of the green. Slice lengthwise from top end to within 1/2" of root end. Wash thoroughly and blanch in boiling water for 4 minutes. Drain and finish cutting leeks in half and arrange in a large saute pan or skillet, cut side down, in one layer. Tuck 2 bay leaves under leeks and sprinkle with 1 tsp. black peppercorns. In a bowl combine 3/4 cup chicken stock, 6tbs. white wine, 3 tbs. olive oil, 1 tbs. tomato paste and pinch of salt, if needed. Mix well and pour over leeks. Place pan over very low heat and barely simmer, uncovered for 45 minutes, spooning sauce over leeks frequently. With a slotted spoon, transfer leeks to a serving plate. There should be about 1/2 cup liquid remaining. If there is not much reduce over high heat, then pour over leeks. Chill and serve sprinkled with paprika. Serves 4.

MUSHROOMS A LA GRECQUE



Mushrooms a La Grecque image

A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tomatoes, home-grown rather than supermarket variety
1/3 cup extra virgin olive oil
1/4 cup wine
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
500 g button mushrooms
2 teaspoons lemon juice
salt, to taste
fresh ground black pepper, to taste
1 pinch brown sugar, to taste
1 tablespoon fresh parsley, chopped
1 cup walnuts, finely chopped

Steps:

  • Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
  • Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
  • Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
  • Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
  • Pour the liquid over the mushrooms, and leave the mushrooms to cool.
  • Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
  • Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8

Tips:

  • Choose the right leeks: Select young, slender leeks with bright green leaves and no signs of wilting or yellowing. Trim the root ends and remove the tough outer layer before using.
  • Clean the leeks thoroughly: Leeks can trap dirt and grit between their layers, so it's important to clean them thoroughly before cooking. Rinse them under running water, paying special attention to the base where the leaves meet the root.
  • Use a variety of cooking methods: Leeks can be cooked in a variety of ways, including sautéing, roasting, grilling, and steaming. Each method produces a slightly different texture and flavor, so experiment to find your favorite way to cook them.
  • Don't overcook the leeks: Leeks should be cooked until they are tender but still retain a slight bite. Overcooking will make them mushy and bland.
  • Add leeks to your favorite dishes: Leeks can be added to a variety of dishes, including soups, stews, salads, and casseroles. They also make a great side dish when roasted or grilled.

Conclusion:

Leeks are a versatile and delicious vegetable that can be enjoyed in a variety of ways. With their mild oniony flavor and slightly sweet taste, they are a great addition to any dish. So next time you're looking for a new way to cook vegetables, give leeks a try. You won't be disappointed!

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