Poireaux Braises Braised Leeks Recipes

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Steps:

• Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.
• Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.

Steps:

• Melt butter in a large wide saucepan over medium-low heat. Cook leeks, partially covered and stirring occasionally, until tender but not browned, 5-7 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper, then pour in wine. Increase heat to medium-high and continue to cook, stirring occasionally, until wine is reduced by half, 1-2 minutes. Add lettuce, peas, and 1 cup water. Partially cover pan and bring liquid to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until lettuce and peas are tender, about 5 minutes.
• Remove from heat, then stir in chives, mint, and lemon zest; season with salt and pepper. Transfer to a platter. Top with pistachios.

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.

Steps:

• Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
• Rinse under cold water; drain.
• Melt margarine in a heavy skillet; add leeks.
• Cook until lightly browned, stirring gently, approx 15 minutes.
• Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.

Steps:

• Preheat the oven to 375 degrees F.
• Place the leeks into a baking dish and pour the wine over them. Dot the leeks with butter and sprinkle with sel de mer. Place uncovered in the oven for 30 to 40 minutes, until they are fork tender. Remove from the braising liquid and serve immediately.

Steps:

• Trim away the bottom and the large green leaves of the leeks. Use the white and lightest green parts of the leek. Cut them down the center lengthwise and then chop into 1/4 inch thick slices. Rinse.
• Heat oil in large skillet and add the leeks and half of the white wine. Cook, covered, for 8-10 minutes until the leeks have softened.
• Add the mushrooms, bell peppers, and the remaining wine. Cook, covered for 6-8 minutes until the mushrooms are wilted and the peppers are tender-crisp. Season to taste with salt & pepper, Enjoy!

Steps:

• Bring a pot of salted water to boil.
• Take the leeks and cut off the dark green part - keep the white and light green portion. Also cut off the root part.
• Preheat oven on broil.
• Once water is boiling, add leeks and boil for about10-15 minute until soft.
• Meanwhile - start Sauce (see below).
• Take out leeks and let cool on a plate.
• Once slightly cool, remove 1 outer layer, and then slice in half lengthwise.
• Arrange in a baking dish, pour sauce overtop and broil until leeks are nicely browned - around 10 minute.
• Sauce:.
• Heat up frozen OJ in a small saucepan until melted.
• Whisk in Olive oil and balsamic vinegar.
• Let cool.

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-onehalf-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg. Cook, stirring, about one minute. Add the cream and bring to the simmer. Cover and cook 15 minutes.
• Preheat broiler.
• Spoon the hot leeks into a baking and serving dish and smooth over the top. Sprinkle the top with cheese and place under the broiler until nicely glazed. Serve hot. If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.