Buckwheat & Leeks with Creamy Shallot Sauce

I have a confession to make, I’ve never been a leek lover, but this buckwheat and leeks recipe changed my mind. And that’s saying something! It might be obvious that I’m a leek skeptic, based on the lack of leeks on my blog (I have nothing to link to, RIP) but that’s only because I feel like I have been sorely leek uneducated. I used to think that leeks were all about the mild flavor you get from the white part at the bottom, but when you add the green part into the recipe that you are cooking, really they turn into so much more!

This creamy, earthy buckwheat recipe is what I turn to in the winter when I know I need veggies, but I really don’t want to get too deep into salads. This tastes more like a cozy grain bowl than anything else, and it leaves you with just wholesome grains, healthy fats, winter vegetables and lemon juice. A lot a lot of lemon juice adds brightness to an otherwise very hearty dish, and it truly is one of my winter weeknight favorites. Add your protein of choice and you have a healthy, comforting meal!

What part of a leek is edible?

The best answer to this is, both! A lot of people believe that only the thick, white ends of leeks are valuable, because they tend to be more flavorful, more delicate, and easier to cook with. You’ll find the white ends of leeks in soups, stews, mashed potatoes, or really anything that requires them to be tender.

It is commonly believed that the green ends of the leeks are inedible, but that simply is not true. The green ends do tend to be more fibrous, and nearly impossible to fully cook down into a soup or smooth recipe, but that doesn’t make them any less delicious when cooked properly! I like to roast or sauté leek greens on high heat, simultaneously taking out any sharpness in their flavor, and making them crispy, crunchy, salty and delicious.

Try using the whole leek in your recipes next time, it’ll really change the game!

Ingredients for the buckwheat and leeks recipe

This recipe has a few steps, but all the ingredients are simple and old faithful. Here is what this recipe needs:

• 1 large leek
• 1 lb brussels sprouts
• 1 cup buckwheat
• 5 small shallots
• 3 garlic cloves
• 1/2 tsp red pepper flakes
• 1 tbsp mustard
• 1 tbsp honey
• 2 tbsp tahini
• 1/4 cup water
• 2 lemons, for juicing
• Kosher salt, pepper and olive oil as needed

The key to getting flavor in this buckwheat and leeks recipe

The key to getting the best flavors in this recipe, despite the small amount of ingredients, is that each ingredient is prepared differently. That’s how it comes together into a symphony of really delicious textures and notes.

• We are cooking the leek bottoms within aluminum foil, giving them the opportunity to caramelize and get soft and jammy.
• The leek tops are cooked with the brussels sprouts, exposed to the oven’s high heat so that they can get crispy and cooked through
• The shallots are slowly caramelized, making a rich, easy sauce that we can build off of with the other few ingredients.

How to being this buckwheat leek recipe

First, start with the cleaning of the vegetables, and their roasting. Once they are in the oven, you’ll have time to do everything else for these buckwheat and leeks. Here is how to begin:

• Preheat the oven to 400°F.
• Separate the green top of the leek from the bottom. Cut the bottom into thick circles, about 1 cm thick per piece. Fold and thinly slice the green top, turning it into slivers. Set both in a large bowl.
• Thinly slice the brussels sprouts using a knife or mandolin. The thinner the better. Set into the same bowl.
• Cover the leeks and sprouts with water and give a few good mixes with your hands to get any dirt off. Drain the water and repeat as needed. Dry in a salad spinner.
• Line one sheet pan with foil and the other with parchment paper. Spread the leek greens and brussels sprouts on the parchment paper side. Spread the leek circles on the foil. Drizzle both with olive oil and season with salt. Fold the aluminum foil over the top of the leek circles to encase them, and then stack the baking sheet with the greens on top. This is to get the leeks on the bottom pan rich and jammy, and the greens on top nice and crispy. Roast for 20-25 minutes at 400°F.

How to make the creamy shallot sauce

I can’t in all earnest say that this is a caramelized shallot sauce (although I really wish I could!), but to be fair, we just don’t put in the time to get these shallots fully caramelized. You an add the extra 30-40 minutes to do so if you want, but I’d rather have a lighter sauce that finished at the same time as the rest of the buckwheat and leeks recipe. It’s just preference! But since this is only a “light” caramelization, here is how you make the creamy shallot sauce:

• Thinly slice the shallots & grate the garlic. Add a generous glug of olive oil to a sauté pan and put it on medium heat. Add the shallots and cook for a good 15-16 minutes, or until they start to char and darken. Add in the garlic and red pepper flakes and cook another 1-2 minutes.
• While the shallots are cooking, bring 2 & 1/2 cups of water to a boil. Season with salt and add in the buckwheat. Cook for 12-15 minutes or until most, if not all of the water is absorbed.
• Whisk together the honey, mustard, tahini, 1/4 cup water and juice from one lemon. Pour this into the shallots, cook for 1-2 minutes before turning off the heat. Stir until the sauce is thick and glossy. Season as needed.

How to finish this buckwheat and leeks recipe

Now that everything is set, simply finish the recipe by combining the buckwheat in with the sauce, stirring until smooth, and then adding in the roasted vegetables.

Finish with a squeeze of lemon (this is integral! It really needs the extra hit of acid) and serve warm with your favorite protein.

Looking for similar recipes?

Here are a few grains and bowls that I love!

And that’s everything for this plant-forward buckwheat bowl!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3