CREAMED LEEKS
Categories Dairy Vegetable Side Bake Christmas Thanksgiving Leek Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.
- Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.
- Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.
- Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.
- Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.
CREAMED LEEKS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
- Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.
CREAMY BAKED LEEKS WITH CITRUS CRUMBS
This comforting dish is perfect served with steamed white fish
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Steam the leeks for 10 mins or until just tender, then drain and pat dry. Arrange in an ovenproof dish and spoon over the cheese sauce.
- Mix the breadcrumbs, cheese, lemon zest and thyme together. Scatter over the leeks and bake for 15-20 mins, until the leeks are cooked and the crumbs have turned golden and crisped up.
Nutrition Facts : Calories 209 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium
CREAMED LEEKS
Leeks are cooked in an aromatic cream sauce and topped with Parmesan cheese-a delicious side for any main course.
Provided by lutzflcat
Time 25m
Number Of Ingredients 8
Steps:
- Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
- Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
- Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
- Sprinkle with nutmeg and Parmesan cheese; serve immediately
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 58 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, Sodium 104 mg, Fat 18 g, UnsaturatedFat 0 g
CREAMED LEEKS
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.
- Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.
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BAKED PASTA AND LEEKS WITH ANCHOVY CREAM RECIPE
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4.3/5 (109)Author Chris MoroccoServings 4-6
- Preheat oven to 400°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain and set aside.
- Meanwhile, heat oil in a large Dutch oven or large high-sided skillet over medium. Add leeks; season with a couple pinches of salt. Cover and cook, stirring occasionally, until tender and golden around the edges, 6–8 minutes. Uncover and add anchovies, garlic, red pepper flakes, and several grinds of black pepper. Cook, stirring occasionally, until anchovies are disintegrated and garlic is tender, about 5 minutes.
- Add cream and 3 oz. Parmesan. Bring to a simmer; season with salt and black pepper (it should taste a bit salty because the pasta will absorb some seasoning as it bakes). Add peas and reserved pasta and toss gently to coat; top with more Parmesan. Transfer pasta to oven; bake until top is crisp and cream is bubbling around the edges, 25–30 minutes. Let cool slightly before serving.
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