Braised Leeks With Lemon Recipes

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LAZY OVEN BRAISED LEEKS WITH LEMON



Lazy Oven Braised Leeks with Lemon image

Most braising recipes call for stovetop cooking for color before oven baking to finish. This recipe cuts out the need for dirtying up the first stovetop pan completely. Simple and fresh, these leeks go especially well with pork.

Provided by Rachael Bryant / Meatified

Time 40m

Number Of Ingredients 5

3 tbl lard, bacon fat or fat of choice
6 leeks
Salt to taste
Zest and juice of 1/2 lemon
1/4 cup vegetable or chicken broth

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!

EASY LEMON BRAISED LEEKS RECIPE



Easy Lemon Braised Leeks Recipe image

Instead of using lots of fat or high heat to cook the leeks, we use stock to stew them slowly in a pot covered by a lid. This makes the leeks tender and creates the most delicious broth on the bottom of the pot.

Provided by Adam and Joanne Gallagher

Time 25m

Yield Makes 4 servings

Number Of Ingredients 5

4 large leeks, white and light green parts, cleaned of all sand
1 tablespoon extra-virgin olive oil
1/3 cup chicken or vegetable stock, see our chicken stock recipe
1 teaspoon lemon zest
Salt and fresh ground black pepper

Steps:

  • In a pot with lid, heat the olive oil over medium heat. Add the leeks and cook until beginning to brown, about 5 minutes.
  • Add the stock, lemon zest, a 1/4 teaspoon of salt and a few grinds of black pepper. Bring to a simmer then turn heat down and cook, covered, at a low simmer, until tender, about 10 minutes.

BRAISED LEEKS WITH PARMESAN



Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

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.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

BRAISED LEEKS



Braised Leeks image

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

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.

BRAISED LEEKS WITH LEMONS



Braised Leeks With Lemons image

Provided by Barbara Kafka

Categories     side dish

Time 1h

Yield 8 servings as a side dish

Number Of Ingredients 5

5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
5 cups chicken or vegetable broth
2 lemons, sliced very thin and seeded
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams

BRAISED LEEKS WITH LEMON



Braised Leeks with Lemon image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Leek     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 4

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

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



Leeks Braised in Cream With Garlic and Lemon image

This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.

Provided by Ms B.

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium leeks (between 3/4 inch and 1 1/4 inches in diameter)
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup heavy cream
1/4 cup chicken broth
1/2 teaspoon grated lemon, zest of
1 tablespoon minced fresh parsley
salt
ground black pepper

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.

Nutrition Facts : Calories 161.6, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.6, Sodium 72.7, Carbohydrate 13.7, Fiber 1.7, Sugar 3.6, Protein 2.1

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