Braised Leeks With Lemon Recipes

LAZY OVEN BRAISED LEEKS WITH LEMON

Steps:

• Preheat oven to 400F. Add the fat to an ovenproof dish large enough to fit the leeks when cut in half. Put dish in the oven for a few minutes while you prep the leeks.
• Cut the tough green leaf ends from the leeks and discard (or save for stock). Slice the leeks in half lengthwise, leaving the root end intact.
• Rinse the leeks under running water, separating out the first few layers to wash out any trapped dirt or grit.
• Lay the washed leeks out on some paper towel and pat dry. Remove the root end and slice once again lengthwise so that the leeks are in quarters.
• Remove the baking dish from the oven and arrange the leeks, cut side down, in the butter or ghee. If it has browned a little, so much the better! Season with salt and pepper to taste, then return the dish and leeks to the oven for 15 - 20 minutes, until the bottoms begin to caramelize.
• Add chicken stock, cover and bake for 10 more minutes, or until tender.
• Squeeze the lemon juice over the top of the leeks while still in the baking dish, tossing them through the lemon & braising liquid. Sprinkle with lemon zest before serving & make sure to drizzle the braising liquid over the leeks, too!

BRAISED LEEKS WITH LEMONS

Steps:

• Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

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 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.

LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON

Steps:

• Trim leeks about 2 inches beyond the point where the leaves start to darken.
• Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
• Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
• Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
• Melt the butter in a 12-inch skillet over medium-high heat.
• Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
• Add the cream, broth and zest.
• Cover and simmer until the leeks are tender, about 5 minutes.
• Remove the lid and cook until the braising liquid thickens, about 2 minutes.
• Sprinkle with parsley, season with salt and pepper to taste.
• Serve immediately.