Lazy Oven Braised Leeks With Lemon Recipes

EASY LEMON BRAISED LEEKS RECIPE

Steps:

• In a pot with lid, heat the olive oil over medium heat. Add the leeks and cook until beginning to brown, about 5 minutes.
• Add the stock, lemon zest, a 1/4 teaspoon of salt and a few grinds of black pepper. Bring to a simmer then turn heat down and cook, covered, at a low simmer, until tender, about 10 minutes.

BRAISED LEEKS WITH LEMONS

Steps:

• Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

CONFIT LEEKS WITH LENTILS, LEMON AND CREAM

Steps:

• Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
• If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
• Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
• Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
• As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
• When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
• While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
• When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

TENDER BRAISED LEEKS

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.

LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON

Steps:

• Trim leeks about 2 inches beyond the point where the leaves start to darken.
• Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
• Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
• Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
• Melt the butter in a 12-inch skillet over medium-high heat.
• Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
• Add the cream, broth and zest.
• Cover and simmer until the leeks are tender, about 5 minutes.
• Remove the lid and cook until the braising liquid thickens, about 2 minutes.
• Sprinkle with parsley, season with salt and pepper to taste.
• Serve immediately.

BRAISED LEEKS WITH LEMON

Steps:

• In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

TURKISH-STYLE BRAISED LEEKS

Steps:

• Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
• In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.
• Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
• Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.