Leeks Creole


I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just meant to be a filler for potato soup.

This recipe is in the Creole and Acadian recipe booklet from the Foods of the World series of Time Life. I actually remember the first time I made these leeks, as part of a full Creole meal.

Creole/Cajun/Acadian is an American regional favorite of mine, because of the spiciness, mostly.


The recipe is quite simple. It’s just a matter of first cleaning the leeks. Trim them and slice in half lengthwise. Then let running water rinse them off. If you need help with the cleaning technique, click here.

Place the cleaned leeks in a shallow pan, and cover with water. Bring to a soft boil, put a lid on the pan, and let the leeks cook for not more than 10 minutes. Using two spoons, carefully place the cooked leeks onto paper towels and let drain and cool off slightly. Alternatively, they could be steamed if you have a large enough steamer basket.

Meanwhile, prepare the spicy vinaigrette, recipe follows:

Creole Vinaigrette Sauce
Makes about 1/2 cup

2 tablespoons tarragon vinegar
1 teaspoon paprika
1/2 teaspoon Creole mustard
1/4 teaspoon ground cayenne
1/2 teaspoon salt
6-8 tablespoons olive oil

The way the recipe has you make it is like making a fairly thin aioli. I opted to just place all of the ingredients into a bowl and whisk them together.

And by the way, I didn’t have tarragon vinegar, so I used a combination of apple cider vinegar and fresh tarragon.

The recipe suggests that you serve the leeks cold. I notated on the recipe page that they’re good cold or hot, but I think the flavors really pop when at least the vinaigrette is warm. Alternatively, if your leeks are still warm, the room temperature vinaigrette will warm up on the leeks. The heat really enhances the spiciness.

Place the drained leeks on a serving plate. Then gently pour on the vinaigrette.

As you can tell, I also sprinkled the leeks with tarragon leaves.

The sweetness of the leeks really pairs beautifully with the spicy, warm vinaigrette.

You just have to try them!

49 thoughts on “Leeks Creole

  1. I will try them! The vinaigrette sounds easy (I make mine the way you do) – and I love leeks. They are an effective diuretic, as well as a delicious veggie. Great to eat when you have a few summer pounds to lop off (as I do at the moment :) )

  2. “..for potato soup.” Haha! Excellent dish. I’m pinning this, and despite the handicap of having neither Creole mustard nor tarragon vinaigrette I’m going to forge ahead. Ken

    • A dijon mustard would work the same. Creole mustard is just a bit more mustardy than most. It even smells more potent, but any good mustard would work. Sous vide leeks? Fascinating!

  3. This really looks like a wonderful way to enjoy leeks. Somehow I have been guilty of only using them as a component of soups, gratins and bread puddings. I adore tarragon so I know the vinaigrette would really taste grand. Great idea!

  4. Nice post – I love leeks and definitely agree they are worth much more than just being used for potato soup! Never tried in a salad though, so it will be new for me!

  5. I think that I will give these a try. Can you believe that I’ve never tasted a leek? No, not even in potato soup. I don’t know why but I guess it comes from cooking what is familiar and I can’t recall my mother ever making anything with them. That vinaigrette sounds wonderful.

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