Cooking With Leeks Recipes
BUTTERED LEEKS
A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 35m
Number Of Ingredients 3
Steps:
- The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
- To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
BRAISED LEEKS
Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.
Provided by jenpalombi
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
- In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
- Sprinkle with thyme and cook one minute more.
- Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
SIMMERED LEEKS
This is my favorite way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner. (The companion recipe to this one is recipe #100417 - or you can add cabbage to this recipe to combine them!)
Provided by Julesong
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in quarters, then into about 1-inch squares.
- Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
- Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
- Raise heat to medium, uncover and let juices reduce to about half.
- Be careful not to let burn.
- Taste and adjust seasoning, serve hot.
- Makes about 2-4 servings, depending on what you're using them for.
Nutrition Facts : Calories 467.9, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 832.3, Carbohydrate 81.9, Fiber 10.3, Sugar 22.3, Protein 11.1
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Method. Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends …
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- Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size.
- Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching.
- Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic.
HOW TO CLEAN LEEKS: A STEP-BY-STEP GUIDE : RECIPES AND ...
From foodnetwork.com
Author Food Network KitchenPublished 2021-08-31Estimated Reading Time 2 mins
- Trim the Roots. Leeks are a lot like onions or scallions, but they have their own unique flavor. Trim the root end and remove the dark tops.
- Slice Off the Dark Green Tops. Slice off the dark green tops of the leeks. Typically, you should use the light part of the leek for cooking, but you can toss the dark green tops into stocks instead of onions.
- Rinse. Fill a baking dish or bowl with water and add the leeks. A baking dish works well because it's flat. The leeks will float and the dirt will fall to the bottom.
- Or Clean After You Cut Them. You can also clean the leeks after you cut them. Simply slice and rinse by adding them to a bowl of water and lifting them out with a slotted spoon.
- Cook with the Leeks. Now they're ready to add their subtle flavor to your braise, saute or roast. Related Links: Soul-Warming Chicken Soup Recipes.
EASY OVEN BAKED LEEKS RECIPE - SIMPLE. TASTY. GOOD.
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- Remove the roots and outer layer of the leeks. Place them neatly next to each other on a chopping board. Cut off the green(er) and tougher leaves and discard or put them aside for another recipe. Chop the light green and white leek stalks into 4 even pieces. Then wash the leeks thoroughly (sand between your teeth while eating is most unpleasant and unappetizing). Drain them for a few minutes.
- Transfer the leek stalks back onto the chopping board and cut them all lengthwise. Make sure the layers of leek stay into place.
- Heat a bit of olive oil in a non-stick pan (one you can put in the oven) over medium heat. Season lightly with pepper and salt. Add the leeks cut side down and then turn the heat up high. Push the leeks back into place using a spatula if they start to move because of the heat. Brown the leeks for 3 minutes.
- In the meantime warm the vegetable stock over medium heat and add the chopped garlic. After 3 minutes turn the leeks using 2 forks. They should be browned a little. Remove the pan from the heat and pour in the warm vegetable stock and garlic. Then season with a little bit of pepper.
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- Chop off the stringy roots and dark green leaves. You won't use the tough tops in most leek recipes, but I love to save them for vegetable stock.
- To sauté: follow the cutting method described above, and warm a glug of olive oil in a large skillet over medium heat. Add the leeks, a few pinches of salt and pepper, and cook, stirring occasionally, until they soften, about 5 minutes.
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From easy-french-food.com
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