At a glance
Halve leeks lengthwise, rinse out any grit and brush them with melted butter. Smoke them cut side up at 250°F for 1 to 1 1/4 hours, until completely tender, then char the cut sides over high heat. Spoon over a mustard vinaigrette and finish with herbs.
Smoked leeks are a quietly impressive side dish. Slow smoking turns them silky, sweet and tender, with a gentle smokiness that pairs beautifully with a sharp mustard vinaigrette. It is a modern take on the French bistro classic of leeks vinaigrette, and it goes well with almost any roast or grilled meat.
Cleaning leeks
Leeks grow in sandy soil, and grit collects between their layers. Trim the dark green tops and the roots, leaving the root end on so the halves hold together. Cut them in half lengthwise and rinse under running water, fanning the layers apart with your fingers. Pat them dry before seasoning.
Low and slow, then char
A gentle smoke makes leeks soft and sweet all the way through. A quick sear at the end adds color and a slightly bitter char that balances their sweetness. If you are already running a hot grill, do the char there. For more smoked vegetables, try our smoked carrots and asparagus.
Recipe
Smoked Leeks
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 30 min
- Makes
- 4 servings as a side
- Smoker 250°F (121°C)
- About 1 to 1 1/4 hours
- Optional char over high heat
Ingredients
Leeks
- 4 medium leeks
- 3 tbsp butter, melted, or olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Mustard vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp red wine or sherry vinegar
- 3 tbsp extra virgin olive oil
- 1 small shallot, finely chopped
- Pinch of salt
To finish
- Chopped parsley or chives
- 1 hard boiled egg, grated (optional)
Equipment
- Smoker
- Sheet pan or wire rack
Method
- Trim the dark green tops and the roots of the leeks, leaving the root end intact so they hold together.
- Halve them lengthwise and rinse between the layers under running water to remove any grit. Pat dry.
- Brush all over with melted butter and season with salt and pepper.
- Heat the smoker to 250°F (121°C) with oak, apple or cherry.
- Smoke the leeks cut side up for 1 to 1 1/4 hours, basting once, until completely tender when pierced.
- For charred edges, place them cut side down over high heat for 1 to 2 minutes.
- Whisk the vinaigrette, spoon it over the warm leeks and finish with herbs and grated egg.
Notes
- Grit hides between the layers of leeks. Wash them carefully after halving.
- Leftover smoked leeks are excellent chopped into soups, omelets and potato salad.
Serving ideas
- With mustard vinaigrette and grated egg as a starter.
- Alongside roast chicken, steak or smoked fish.
- Chopped into potato soup or a cheesy gratin.
Frequently asked questions
How long do you smoke leeks?
About 1 to 1 1/4 hours at 250°F, until completely tender.
Can I eat the green part of leeks?
The dark green tops are tough, but they are excellent for making stock.
Can I smoke whole leeks?
Yes. Smoke them whole for about 1 1/2 hours, then peel off the outer layer before serving.