CREAMY BAKED LEEKS WITH GARLIC THYME PARMIGIANO
Steps:
- Preheat oven to 350o F. Rub the bottom of a shallow 10 x 15 dish (or similar) baking dish with butter. Sprinkle salt to lightly cover the bottom of the pan. Cut the dark green portion and all but 1" of the light green off the top of the leeks. Peel away any tough or damaged outer leaves. Trim the ends by cutting the roots very close to the edge. Cut each leek in half lengthwise. Gently wash each half under running water and rinse as thoroughly as possible. Pat the leeks very dry (you don't want extra liquid) and arrange them cut side down in the baking dish. They should all fit snugly but if they are crowded, turn a few on their sides. Sprinkle thyme and a little more salt over the leeks. Heat the cream and garlic in a small saucepan over high heat. As soon as the cream comes to a rolling boil (watch carefully and don't let it boil over the pan), remove the pan from the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks. Cover the leeks with a piece of parchment cut to fit inside the pan. Bake the leeks until the thickest ends are tender all the way through when pierced with a paring knife and the cream is almost entirely reduced, about 35-45 minutes. Sprinkle the leeks with cheese and salt to taste. Bake just until cheese melts, 1-2 minutes. Transfer the leeks to a warm serving platter.
CREAMY GARLIC, PARMESAN, LEEKS AND RICE
a mixture and modification of several recipes I've found (#468912 & #468912). Sort of a risotto, but simpler to make, good as a side. I added a leek from an extra I had after making soup. You could easily make this vegetarian by using vegetable broth.
Provided by mich_l728
Categories Long Grain Rice
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- lightly saute garlic and onions in butter in a saucepan until translucent.
- add leeks to pot.
- add rice to pot and stir for 1 minute.
- Stir in 2 cups broth and 1/2 cup milk; bring to a boil.
- Cover, reduce heat to low, and simmer 30 minutes.
- remove from heat and stir in grated parmesan cheese and pepper to taste.
Nutrition Facts : Calories 735.1, Fat 26.6, SaturatedFat 15.8, Cholesterol 72.1, Sodium 1462.8, Carbohydrate 92.5, Fiber 2.7, Sugar 4, Protein 29.1
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
CREAMY BAKED LEEKS WITH CITRUS CRUMBS
This comforting dish is perfect served with steamed white fish
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Steam the leeks for 10 mins or until just tender, then drain and pat dry. Arrange in an ovenproof dish and spoon over the cheese sauce.
- Mix the breadcrumbs, cheese, lemon zest and thyme together. Scatter over the leeks and bake for 15-20 mins, until the leeks are cooked and the crumbs have turned golden and crisped up.
Nutrition Facts : Calories 209 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium
BUTTERY LEEKS WITH PARMESAN AND THYME
Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of cubed butter. An hour or so later, you shower them with nutty-salty Parmesan and slide them under the broiler for one last burnishing blast.
Provided by Greg Lofts
Categories Holiday Planning & Ideas Easter Easter Recipes
Time 1h30m
Number Of Ingredients 7
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.
CREAMED LEEKS WITH BACON & THYME
Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 4 (as a side)
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.
Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
CREAMY PARMESAN LEEKS
I had never eaten leeks until I met my husband, so this is his recipe. It's nice and quick and easy.
Provided by JustJanS
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the leeks, water and butter in a saucepan with a tightly fitting lid.
- Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
- Stir in the cream and heat, then fold in the parmesan cheese and serve.
Nutrition Facts : Calories 166.8, Fat 14, SaturatedFat 8.7, Cholesterol 46.3, Sodium 140.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 3.8
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