Simmeredleeks Recipes

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.

Steps:

• Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
• Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
• Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
• Reduce heat to medium.
• Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
• Serve and enjoy.

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.

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.

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 1/2-inch squares.
• Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
• Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables 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 4-6 servings, depending on what you're using them for.