Braised Baby Leeks Recipes

BRAISED LEEKS

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.

SIMPLE BRAISED LEEKS

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

BRAISED BABY LEEKS

Steps:

• Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.
• Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender. Serve with a sprinkling of thyme leaves.

BUTTER-BRAISED CARROTS AND LEEKS

Steps:

• Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
• Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
• Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

BRAISED LEEKS WITH SEL DE MER

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.

TENDER BRAISED LEEKS

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.

EASY BRAISED LEEKS

Steps:

• Preheat the oven to 425°F.
• Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
• Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.

BRAISED LEEKS WITH LEMON

Steps:

• In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE

Steps:

• Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes - this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
• Place a 12" non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
• To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
• Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.

BRAISED LEEKS

Steps:

• Trim and rinse the leeks, discarding the roots and all but an inch or two of the green. Place the leeks in a skillet or casserole dish and add the stock, wine, butter, salt and pepper to taste. If necessary, add a little water so that the liquid comes about halfway up the leeks.
• Place on top of the stove and bring to a boil. Lower to a simmer and cook, uncovered, 15 minutes. Turn the leeks and continue to simmer until they are tender and most of the liquid has evaporated, about 10 minutes more. (Add a little more water if they become dry.) Serve immediately.

BRAISED LEEKS WITH PARMESAN

Steps:

• Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
• Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
• Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

EASY BRAISED LEEKS

Steps:

• Halve leeks lengthwise (white and light-green parts only); separate layers and rinse well. In a large skillet, melt butter over medium. Add leeks and water; season with coarse salt and ground pepper. Cover and cook at a medium simmer until leeks are very tender (adding more water if necessary), 14 to 16 minutes.