Braised Leeks And Fresh Peas Recipes

BRAISED LEEKS & PEAS

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.

BRAISED LEEKS AND FRESH PEAS

Steps:

• Heat the oil in a skillet over medium-low heat. Add the leeks along with a large pinch of salt; stir then cover and cook over low heat for about 5 minutes (you want them to soften and give up some of their leek juices); add the chicken stock, cover and cook for another 5 to 10 minutes, or until the leeks are really soft and tender. Raise the heat to medium and add the peas; cover and cook for 5 minutes, or until the peas are tender and most of the liquid has evaporated. Stir in the butter, taste, and season with salt and pepper. Serve.

BRAISED LEEKS WITH PEAS

Steps:

• Heat the oil in a skillet over medium low heat; add the leeks along with a good pinch of salt; stir; cover and allow to cook over low heat for about 5 minutes (you want them to soften and give up some of their liquid).
• Add the chicken stock; cover and cook another 5 to 10 minutes, or until the leeks are very tender.
• Raise the heat to medium, add the peas; cover and cook for 5 minutes more, shaking the pan occasionally, or until the peas are tender and most of the liquid has been absorbed.
• Taste and correct seasonings with salt and pepper.
• Cook the pasta in a large pot of salted, boiling water, according to the package instructions.
• Drain the pasta and add it to the leeks and peas in the skillet. Toss to coat the pasta with the vegetables.
• Serve with grated Parmegiano Reggiano cheese.

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 LEEKS, PEAS, AND LETTUCE

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.