Discover the rich world of leeks – a vegetable with an impressive history and numerous health benefits. Leeks have a long history of consumption and have been used by various cultures for thousands of years. Ancient civilizations such as the Romans and the Egyptians valued leeks as an important food source.

As a member of the onion family, leeks have a unique growth pattern. They grow in long cylindrical stems with white, edible parts at the base and green leaves at the top. Leeks can be grown from seeds or by planting leek seedlings.

In addition to its delicious taste, leeks offer a wealth of nutrients. They are rich in vitamin K, vitamin C, folate, iron, manganese, and antioxidants. These nutrients support a healthy immune system, promote healthy skin, and can help reduce inflammation in the body.

Add leeks to soups, stews, salads, or use them as a flavorful addition to various dishes. With its rich history and health benefits, leek is a valuable vegetable that should not be missing in your kitchen and on your plate. 

Some Delicious Recipes

Veggie White Sausages with Creamy Leeks and Fried Baby Potatoes

Ingredients for 4 people:

  • 4 vegetarian white sausages
  • 5 leeks
  • 3 apples
  • 2 cloves of garlic
  • 500g pre-cooked potato slices
  • 198ml light sour cream
  • 6 tbsp olive oil
  • Black pepper & salt


  1. Slice the leeks into thin rings. Peel the apples, remove the core, and cut into equal slices. Finely chop the garlic.
  2. Heat 1/3 of the olive oil in a saucepan and sauté the garlic, leeks, and apples for 5 minutes. Stir in the sour cream and season with pepper and salt. Let it simmer for another 5 minutes.
  3. Meanwhile, heat 1/3 of the olive oil in a pan and fry the potato slices for 10 minutes until golden brown on all sides. Season with pepper and salt.
  4. Heat 1/3 of the olive oil in a pan and fry the veggie white sausages for 2 to 3 minutes on all sides. Serve with the potato slices and creamy leeks.

Recipe from Colruyt:

Linguine with Leeks and Minced Meat

Ingredients for 4 people:

  • 500g linguine
  • 3 leek stalks
  • 250ml heavy cream
  • 300g mixed minced meat
  • 5 sprigs of fresh thyme
  • Grated Parmesan
  • Butter
  • Olive oil
  • Pepper & salt


  1. Rinse the leek stalks, cut them in half lengthwise, and then into half rings.
  2. Brown the minced meat in a knob of butter. Add the leek strips and let simmer for 15 minutes over low heat.
  3. Cook the pasta in salted water according to the instructions on the package.
  4. Add the cream to the leek-meat mixture, increase the heat, and let it simmer for a few minutes. Rinse the thyme, chop finely, and add to the sauce. Season with pepper.
  5. Drain the pasta and stir in some olive oil. Mix with the sauce and serve with Parmesan cheese.


Recipe from Libelle: