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Baby leeks with tarragon recipe

Baby leeks with tarragon recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Leek side dishes

Here, young tender leeks are marinated in a piquant tarragon vinaigrette and then sprinkled with hard-boiled egg and crispy crumbs. For the best flavour, serve the salad at cool room temperature, not chilled.

4 people made this

IngredientsServes: 4

  • 15 g (½ oz) coarse Granary or white breadcrumbs
  • 2 eggs
  • 550 g (1¼ lb) baby leeks, halved lengthways
  • Tarragon vinaigrette
  • 3 tbsp groundnut oil
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh tarragon
  • salt and pepper

MethodPrep:25min ›Ready in:25min

  1. Preheat the grill to high. Spread out the breadcrumbs on a sheet of foil, then toast under the grill for about 4 minutes or until golden and crunchy.
  2. Bring a saucepan of water to the boil. Add the eggs and cook for 10 minutes. At the same time, steam the leeks for 5–8 minutes or until just tender. (The leeks can be steamed over the eggs.)
  3. Meanwhile, whisk together the ingredients for the tarragon vinaigrette and season with salt and pepper to taste.
  4. Drain the hard-boiled eggs and cool under cold running water, then shell and finely chop them.
  5. Arrange the leeks on a platter or individual serving plates and drizzle over the vinaigrette. Leave to cool, then scatter over the egg and breadcrumbs. Serve before the crumbs lose their texture in the dressing.

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Reviews in English (0)

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


1½ pounds small leeks, trimmed, rinsed and halved lengthwise

2½ tablespoons of extra-virgin olive oil

2 tablespoons white wine vinegar

½ teaspoon minced green garlic

1 teaspoon coarsely ground black pepper

1 tablespoon roughly chopped fresh tarragon


1. Preheat oven to 350°. Prepare an ice bath in a bowl. Bring a 2-quart pot of salted water to a simmer over medium-high heat. Add the leeks and cook, stirring occasionally, until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the leeks to the ice bath. Let chill completely, about 1 minute. Transfer the leeks to a paper towel-lined sheet pan to drain, about 3 minutes.

2. Drizzle the leeks with the olive oil and toss to coat. Roast the leeks until they become slightly golden brown, about 5 minutes.

3. Meanwhile, in a medium bowl, whisk together the vinegar, mustard, green garlic and lemon zest to make a vinaigrette.

4. Remove the leeks from the oven and transfer to a platter. Spoon the vinaigrette over the leeks and garnish with the black pepper and tarragon. Serve hot or at room temperature.

Peas with baby leeks, Parma ham and tarragon

Classic with a twist, this braised pea and leek dish is inspired by a classic French dish. If using baby onions, make it easier to remove the skins by pouring a kettle of water over them and leaving for 5 minutes. The crispy Parma ham looks good but also adds a lovely saltiness to the creamy green veg.

Published: March 25, 2015 at 3:05 pm


  • baby leeks 8, peeled
  • butter
  • chicken stock 200ml
  • frozen peas 500g
  • double cream 142ml pot
  • tarragon chopped to make 2 tbsp
  • parma ham 6 slices, grilled until crisp


Cook the leeks or onions in a large wide pan with a knob of butter and a little seasoning for about 5 minutes until just starting to colour. Add the stock, cover and simmer until leeks are tender and the stock has reduced. Add the peas, cream and tarragon and simmer uncovered until the peas are cooked. Serve scattered with the crisp Parma ham.

Deceptively easy desserts and globally-isnpired dinners that are wholesome, healthy, flavorful.

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up overseas in 7 different countries has definitely shaped her taste buds to be anything but ordinary as she creates recipes that are wholesome, healthy, and flavorful. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant based lifestyle and wants to share her creations with the world. Her goal is to show that vegans can have incredibly delicious and nutrient dense foods that both promote your good habits and satisfy your guilty pleasures!

Reviews ( 10 )

And portions are very generous.

I didn't have plain tarragon, so I added herbes de provence, instead, which has tarragon in it (and it's my favorite herb blend). The taste is okay, but too bland for my personal taste, though. I even added a can of cream of chicken because it was so bland (and I had accidentally added a touch more salt than it called for but you really couldn't taste it). I like things very spicy and bold in flavor, and this definitely wasn't it. I'll probably make it again if I have leeks to get rid of. It was easy enough, and I may just mix in some spice or sriracha to jazz it up.


  1. Melt the butter in a medium-sized saucepan and add the leeks. Sweat the leeks for 5 minutes or until soft. Add the vegetable or fish stock, bring to the boil and reduce by half. Add the cream and boil for 2 to 3 minutes, then season with salt and freshly ground black pepper. Finally add the tarragon leaves.
  2. When you're ready to cook the salmon, preheat a cast-iron, ridged grill pan. Brush the salmon with a little oil, then season with salt and freshly ground black pepper. Place the fillets on the grill pan, flesh-side down, and cook for 5 to 6 minutes. Turn over and cook for a further 2 to 3 minutes.
  3. Reheat the sauce, pour it on to a plate and top with the salmon fillets.

Leek, Potato, and Tarragon Soup

Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing. Stir in cream and yogurt. Season soup to taste with salt and pepper.

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  • 1.8kg Coles RSPCA Approved Australian Whole Chicken
  • 500g baby potatoes, thinly sliced
  • 2 garlic cloves, crushed
  • 2 leeks, pale section only, thickly sliced
  • 1 bunch spring onions, cut into 5cm lengths
  • 1 cup (250ml) white wine
  • 1 cup (250ml) chicken stock
  • 1 tbs Dijon mustard
  • 1/4 cup tarragon sprigs
  • Tarragon sprigs, extra to serve
  • Steamed green beans, to serve


Preheat oven to 150°C. Heat the oil in a large flameproof casserole pan over high heat. Add the chicken and cook for 3 mins each side or until golden brown. Transfer to a plate.


Add the potato, garlic and leek to the pan and cook, stirring, for 5 mins or until light golden. Add the spring onion and wine and bring to the boil. Remove from heat. Stir in the stock and mustard. Place the chicken over the vegetables in the pan. Sprinkle chicken mixture with tarragon. Season well.


Roast, basting chicken occasionally with pan juices, for 1 1/2 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and set aside for 10 mins to rest.


Sprinkle the chicken with extra tarragon and serve with green beans.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.


Preheat oven to 375 degrees F. Grease a 9" x 13" glass baking dish.

In butter, saute leeks until tender. Spread in bottom of baking dish. Mix cheese and spread all but 1/2 cup over the leeks.

Whisk together eggs, cream, tarragon and pepper. Pour into dish (At this point, dish can be refrigerated overnight).

Bake for 30 minutes until top is golden brown and center is set. Sprinkle with remaining 1/2 cup cheese and return to oven until cheese melts.

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