Braised Leeks With Parmesan 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.

BRAISED LEEKS WITH PARMESAN

Steps:

• Place 1 tablespoon oil and 1 teaspoon butter in a large, high-sided skillet over medium-high; cook until butter foams. Add half of leeks, cut side down; cook 5 minutes, pressing leeks occasionally, until cut sides are deeply browned. Remove leeks from pan. Repeat procedure with remaining oil, butter, and leeks.
• Return all leeks to pan; add wine. Reduce heat to medium-low; cover and simmer 20 minutes or until leeks are tender when pierced with a fork. Stir in salt and pepper. Transfer mixture to a platter; top with Parmesan cheese.

BRAISED LEEKS WITH PARMESAN

Steps:

• Heat a broiler-proof skillet over medium-low heat.
• Trim the leeks, cut them in half lengthwise and quarter them.
• Melt butter in skillet. Add leek quarters, thyme and enough stock to almost cover the leeks. Add a pinch of salt.
• Simmer briskly. You want to ultimately boil away all the liquid, leaving only the butter behind. Pay attention. You don't want the butter to brown at the end. This takes 15-20 minutes.
• Sprinkle the cheese over the leeks. Broil briefly to brown and melt the cheese.

BRAISED LEEKS WITH PARMESAN

Steps:

• Preheat the oven to 200 ° C top and bottom heat Preheat.
• Rinse leeks, pat dry and cut in half crosswise. Peel and finely chop garlic. Arrange leek in a baking dish and sprinkle with garlic and parsley, add wine to the dish and drizzle with a little olive oil. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Turn over once and baste with cooking juices. Sprinkle with freshly grated Parmesan and serve.

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:

• 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.

LEEKS BRAISED WITH PARMESAN CHEESE

Steps:

• Preheat oven to 350°F.
• Combine leeks, oil and water in baking dish.
• Sprinkle with pepper if desired.
• Cover with foil and bake until tender, about 25 minutes; drain.
• Sprinkle with cheese; bake, uncovered, until cheese is melted, about 5 minutes longer.

BUTTERY LEEKS WITH PARMESAN AND THYME

Steps:

• Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.
• In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.
• Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
• Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.