Sugar Candied Leeks

  • Active Time 5m
  • Total Time 45m

Serves 3

The humble leek, present in all European cuisines since well before the Middle Ages, was never destined to be used as a mere flavoring for broths and old "herbal" dishes. Le Menagier de Paris, written around 1390, gives a recipe for poree blanche, an ordinary soup without spices and not thick, where the white part of the leek is the main ingredient. The creators of contemporary cuisine continue to find new and delicious ways of preparing leeks.


  • 2 tablespoons butter
  • 2 teaspoons superfine sugar
  • Salt
  • 13 ounces blanched lower white parts of leeks


Preheat the oven to 400 degrees F. In an 8 1/2-inch baking dish, combine the butter, sugar, salt and 2 tablespoons of water. Place the dish in the oven and let the butter melt. Remove from the oven and add the leeks. Turn to coat with the butter-sugar mixture. Cover the dish with foil. Cook for 40 to 45 minutes, until no water remains and the leeks are caramelized.

Serve hot in the same dish.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2688

nutrition information per serving

153 calories; 8g total fat; 21mg cholesterol; 26mg sodium; 20g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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