Buttery Leeks with Breadcrumbs

Leeks. So French.

I have to admit that I never knowingly ate a leek until I was in college. I know. How have I lived? Leeks now top my list of favorite veggies and we have some growing in our garden box in case the cravings every hit…and they sure do!


Leeks and Chives

From L to R: chives, cleaned and trimmed leeks, freshly harvested leeks from our garden


As the French know, leeks (as with most everything) is better with butter. Even just a little butter (or buttery spread) imparts that taste associated with “yum”. The preparation can be simple, and in fact, enhances the taste of the star ingredient when there isn’t too much going on. It also helps that simple means easy and quick in my book.

I’m trying to make up for all those years without leeks. This recipe is my favorite way to do it. It can easily be doubled, tripled, or what have you for fellow leek adorers. French butter obviously reigns above all others, but I have been known to use a vegan substitute. Both work. Whatever it takes to get more of this creamy fructan-containing microbiome-supporting prebiotic super hero from the ground to your belly!


Buttery Leeks with Breadcrumbs

Serves 1 (or 2 if you’re feeling generous)

Leek Side




2 Leeks, trimmed and cleaned

2 tsp Butter or vegan buttery spread or extra virgin olive oil

1/4 cup Water

1/2 tsp Vegan “Chicken-Style” Bouillon Powder or about 1/2 bouillon cube (i.e. McKays “Vegan Special”, Massell, or make your own)


Breadcrumb Topping:

1 tsp Butter or vegan buttery spread or extra virgin olive oil

1/4 cup Breadcrumbs, whole wheat original or panko

1/4 tsp Salt


Chives, optional for garnish



Cut leeks in half lengthwise and chop into small half-moons.

Make sure to rinse thoroughly under water to get any dirt out of the layers

Make sure to rinse thoroughly under water to get any dirt out of the layers

This is a good thickness

This is a good thickness


Heat a large pan over medium-high heat and add butter (or cooking fat of choice). When melted, add the leeks and sauté for about 3-4 minutes. Add the water along with the bouillon powder or cube and cover the pan. Reduce the heat to low and simmer for 7-10 minutes, stirring occasionally. Leeks are ready when they are tender but definitely not mushy.


While the leeks are cooking, heat a small pan over medium heat. Add the butter, breadcrumbs, and salt, and stir. Allow to toast and brown. This will depend on the size of your breadcrumbs and may take several minutes. I used panko and it took about 3 minutes. To this mixture you can add herbs of your choice if desired.



Remove the leeks from the heat and top with breadcrumb mixture and chives right before serving. Repeat daily.

Leek Aerial

Buttery Leeks with Breadcrumbs

Edible French: My Interview with Clotilde Dusoulier

Buttery Leeks with Breadcrumbs


Newer post

Post a comment