mezzomediLeek
Mild and silky when cooked, delicate and sweet onion flavor.
White and tender vegetable with a mild, slightly sweet taste. Delicate texture once cooked, its white part is particularly prized. In Mediterranean cuisine, braised or roasted leek often accompanies fish dishes and stews.
Best pairings
Olive oil Classic88%An essential base of Mediterranean cuisine: leek braised in olive oil is a great classic of Provençal cooking.
Garlic Classic88%A fundamental aromatic duo: garlic enhances the sweetness of leek in Mediterranean soffrittos and soups.
Tomato Classic88%Leek braised with tomato, a dish from the Levant and Provence, blending leek's sweetness with tomato's acidity.
Extra virgin olive oil Classic86%Leeks confit in olive oil, melting sweetness.
Lovage Classic86%Classic Nordic vegetable soup alliance adapted to the Mediterranean; leek softened by the power of lovage.
Potato Classic84%Leek and potato, the classic duo for soup and velouté.
Onion Classic84%An alliance of mild flavors: onion and leek form the aromatic base of Mediterranean soups and stews.
Butter Classic84%Leeks braised in butter, a silky base for tarts and soups.
White bean Classic82%Leek and white bean create nourishing soups typical of Provence, Italy, and Greece.
Egg Aroma bridge80%Leeks and egg in tarts and flamiche.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with leek?
Leek pairs especially well with olive oil, garlic, tomato, extra virgin olive oil and lovage. An essential base of Mediterranean cuisine: leek braised in olive oil is a great classic of Provençal cooking.
When is leek in season?
Best season: winter.
What can I substitute for leek?
If you don't have it, try: onion, shallot, fennel.