Honey Glazed Leeks Recipes

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HONEY-GLAZED LEEKS



Honey-Glazed Leeks image

Make and share this Honey-Glazed Leeks recipe from Food.com.

Provided by JenSmith

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

6 medium leeks
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup honey, plus
2 tablespoons honey
3 tablespoons lemon juice

Steps:

  • Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Place in a large skillet. Cook leeks, covered, in a small amount of boiling water for 8 minutes, or until barely tender; drain.
  • Combine butter, honey, and lemon juice in skillet; add leeks to mixture, and simmer 6--8 minutes, or unitl leeks are glazed and thoroughly heated.

Nutrition Facts : Calories 188.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 73.2, Carbohydrate 30.7, Fiber 1.7, Sugar 21, Protein 1.5

SMASHED ROOT VEGETABLES AND CARAMELIZED LEEKS



Smashed Root Vegetables and Caramelized Leeks image

Three root cellar staples -- potatoes, turnips, and parsnips -- are mixed with leeks to make the mash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon Gold potatoes (about 4), peeled and cut into chunks
3/4 pound turnips (2 small), peeled and cut into chunks
1/2 pound parsnips (about 4), peeled and cut into chunks
Coarse salt and freshly ground pepper
1/2 stick unsalted butter
1 pound leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
3/4 cup whole milk
1/4 cup heavy cream

Steps:

  • Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
  • Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

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