Poireauxbraisesbraisedleeks Recipes
BRAISED LEEKS, PEAS, AND LETTUCE
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Provided by Tara O'Brady
Categories Braise Leek Wine Lettuce Pea Chive Mint Lemon Pistachio Easter Breakfast Brunch Entertaining Spring Lunch
Yield 4 side servings
Number Of Ingredients 12
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.
POIREAUX BRAISES (BRAISED LEEKS)
Make and share this Poireaux Braises (Braised Leeks) recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
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.
POIREAUX VINAIGRETTE (LEEKS VINAIGRETTE)
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim off root ends of the leeks, but leave the bases solid and intact. Trim off green tops crosswise, leaving a base about five or seven inches long. Use the green parts of the leeks for soups and seasoning in other dishes. The trimmed weight is about 1 1/4 pounds.
- Using a sharp knife, split the leeks in half lengthwise, starting about two inches from the stem end and cutting through the leaves. Rinse the leeks well under cold running water to remove the dirt between the leaves. You may tie the leeks with string. Put the leeks in a casserole and add cold water to cover with salt to taste. Bring to the boil and simmer 10 to 15 minutes or until tender. The cooking time of the leeks will vary, depending on the size and age of the leeks. Take care never to overcook leeks or they will be mushy.
- Drain the leeks thoroughly and let stand until cool enough to handle, then press them between the hands to extract excess liquid.
- Split the leeks in half lengthwise and then in half crosswise. Arrange them neatly on a serving dish.
- Put the mustard, vinegar, salt and pepper to taste in a small bowl. Beat vigorously with a wire whisk. Gradually add the oil, beating constantly.
- Spoon the sauce over the leeks and sprinkle with finely chopped parsley.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 34 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 331 milligrams, Sugar 4 grams, TransFat 0 grams
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