Champagne Leek And Lemon Cream Recipes
CHAMPAGNE LEEK AND LEMON CREAM
I found this recipe on another site and decided to post it here because it's just so simple and tasty! We like to use this with a nice Australian Barramundi, but it's good with most white fish. It's the only fish dish that makes my husband lick his plate. Measurements are in American cups.
Provided by AmandaInOz
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium-high heat.
- Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
- Add champagne and reduce until 2-3 tablespoons remain.
- Add lemon juice and cook until liquid evaporates.
- Add cream and simmer until slightly reduced.
- Season with salt and pepper.
- Garnish with fresh dill.
Nutrition Facts : Calories 315.1, Fat 27.9, SaturatedFat 17.4, Cholesterol 96.8, Sodium 74.6, Carbohydrate 10.9, Fiber 0.9, Sugar 2.5, Protein 2.1
CREAMED LEEKS
Leeks are cooked in an aromatic cream sauce and topped with Parmesan cheese-a delicious side for any main course.
Provided by lutzflcat
Time 25m
Number Of Ingredients 8
Steps:
- Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
- Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
- Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
- Sprinkle with nutmeg and Parmesan cheese; serve immediately
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 58 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, Sodium 104 mg, Fat 18 g, UnsaturatedFat 0 g
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
LEMON CREAM
Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain.
Provided by Dreamer in Ontario
Categories Sauces
Time 35m
Yield 1 1/4 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring well.
- Cover and refrigerate for 30 minutes or up to 3 days.
Nutrition Facts : Calories 27.8, Sodium 0.2, Carbohydrate 7.3, Fiber 0.2, Sugar 6.8, Protein 0.1
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