Brazilian Leeks Recipes

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BRAZILIAN LEEKS



Brazilian Leeks image

Categories     Side     Leek

Yield makes 4 to 6 servings

Number Of Ingredients 5

4 leeks (white and light green parts only)
4 to 6 tablespoons olive oil
1/2 tablespoon unsalted butter
Kosher salt and ground black pepper to taste
Sweet Balsamic Reduction (page 165, optional)

Steps:

  • Trim the leeks and cut them in half lengthwise. Run them under cold running water, using your fingers to gently pull open the layers to rinse away the sand. Shake the excess water from the leeks and use a sharp knife to thinly slice the leeks lengthwise into long, thin strips.
  • In a large skillet, heat the oil and butter over low heat. When the butter is melted, add the leeks. If you cannot add all the leeks at once, add them in batches and use tongs to gently turn them as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume to make more room.
  • Once all of the leeks have been added to the pan, cook gently, stirring occasionally, until they are soft enough to be twirled on a fork like spaghetti, 18 to 20 minutes. Add a little more butter or oil if necessary.
  • Serve, drizzling a little reduced balsamic vinegar over each portion, if desired.

BRAZILIAN LEEKS



Brazilian Leeks image

Leeks as a side dish. Who knew? These leeks benefit from the slow cooking to bring out their natural sugars. Don't cook them too fast or over heat them so they'll burn. Slow, gentle heat will produce soft and sweet leeks that you can twirl on your fork like spaghetti! The recipe calls for a sweet balsamic reduction. I've included the directions for that. Recipe courtesy of Eva Longoria.

Provided by LifeIsGood

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 leeks (white and light green parts only)
4 -6 tablespoons olive oil
1/2 tablespoon unsalted butter
kosher salt & freshly ground black pepper, to taste
1/2 cup balsamic vinegar, good quality
5 teaspoons sugar

Steps:

  • Sweet Balsamic Reduction:.
  • Put the balsamic vinegar and sugar into a small saucepan. Heat over medium-low heat and stir until the sugar dissolves. Bring to a simmer and simmer until the vinegar is reduced to 3 or 4 tablespoons. It should be the consistency of warmed honey and will have a caramelized sweet-tart flavor. This takes approximately 10 minutes. (You can refrigerate and store this reduction for up to 2 weeks.).
  • Leeks:.
  • Trim the leeks and cut them in half lengthwise. Under running water, use your fingers to gently pull open the layers of the leeks to rinse away the sand. Shake the excess water off. Thinly slice the leeks lengthwise into long, thin strips.
  • Heat the oil and butter in a large skiller over low heat. When the butter has melted, add the leeks. If you can't add all the leeks at one time, add them in batches and use tongs to turn them gently as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume -- this will make more room.
  • Once all of the leeks have been added, cook gently, stirring occasionally until they are soft enough to be twirled on a fork like spaghetti! This should take approximately 18 to 10 minutes. Add a little more butter or oil if needed.
  • Serve, drizzling a little of the reduced balsamic vinegar over each portion.

Nutrition Facts : Calories 234.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 3.8, Sodium 25.6, Carbohydrate 23.3, Fiber 1.6, Sugar 13.5, Protein 1.5

TENDER BRAISED LEEKS



Tender braised leeks image

These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Provided by Barney Desmazery

Categories     Side dish, Supper

Time 40m

Number Of Ingredients 10

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme sprigs
2 bay leaves
125ml white wine
1 garlic clove with the skin on, bashed
pinch caster sugar
85g green olive , very roughly chopped (optional)
large handful chopped flat-leaf parsley , to serve (optional)

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.

Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE



Caramelized Leeks Braised in a Wine and Thyme Butter Sauce image

A delicious way to cook leeks with a flavorful wine and thyme butter sauce.

Provided by Marilena Leavitt

Categories     Side dish

Time 35m

Yield 3-4

Number Of Ingredients 12

3 large leeks
3 TBSP. butter
½ tsp. sugar
¼ tsp. salt
--- pinch of pepper
¼ cup white wine
¼ cup chicken or vegetable broth
3 sprigs of fresh thyme
--- salt & freshly ground pepper
1 TBSP. lemon juice
--- salt & pepper
--- Pomegranate seeds (optional)

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 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

SICILIAN STEAMED LEEKS



Sicilian Steamed Leeks image

I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

6 medium leeks (white portion only), halved lengthwise, cleaned
1 large tomato, chopped
1 small navel orange, peeled, sectioned and chopped
2 tablespoons minced fresh parsley
2 tablespoons sliced Greek olives
1 teaspoon capers, drained
1 teaspoon red wine vinegar
1 teaspoon olive oil
1/2 teaspoon grated orange zest
1/2 teaspoon pepper
Crumbled feta cheese

Steps:

  • In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

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.

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