Leeks And Parsnips Sauteed Or Creamed Recipes

CREAMY LEEK AND PARSNIP SOUP

Steps:

• Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
• Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
• Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
• With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
• Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

LEEKS AND PARSNIPS: SAUTEED OR CREAMED

Steps:

• Clean the leeks and discard the dark green portions.
• Cut the leeks lengthwise then into one-inch pieces.
• Melt the butter in a medium skillet, med. heat.
• Add the garlic and fry 'til fragrant.
• Add leeks and fry until the leeks are tender, about 6-minutes.
• Meanwhile, peel and chunk the parsnips into one-inch pieces.
• Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
• Gently sautee together for 5-minutes.
• At this point you can serve it, OR continue on and cream it:.
• In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
• Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
• If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
• Serve warm.

PARSNIP LEEK POTATO MASH

Steps:

• Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
• Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
• While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

PARSNIP, LEAK GRATIN.

Steps:

• Heat oven to 180 degs, 350F, gas 4. Slice parsnips thinly and place in bowl of water for 10 mins. drain we'll and pat dry.
• Heat half butter in pan and fry leaks for 3 mins until tender. Set aside.
• Grease baking tin or dish. Heat cream and milk along with garlic until almost boiling and set aside.
• Layer parsnips and leeks and cheese in dish, seasoning between each layer. Pour over cream mixture and dot with butter.
• Cover with foil and bake for 45 mins. Remove foil and bake for another 30 mins.

LEEK AND PARSNIP PUREE

Steps:

• Steam or boil the leeks and parsnips together for about 15 minutes, until tender.
• Drain well, then place in a food processor or blender.
• Add the remaining ingredients to the processor or blender.
• Combine them all until really smooth, then check the seasoning.
• Transfer to a warmed bowl and garnish with a sprinkling of nutmeg.

ROASTED CAULIFLOWER, PARSNIP AND LEEK FILLING FOR CREPES

Steps:

• Place a roasting pan in oven and preheat to 425 degrees. Place cauliflower in a large bowl. In a separate bowl, mix 3 tablespoons butter, the olive oil, pepper and mustard. Drizzle about two-thirds of mixture over cauliflower; mix well. Sprinkle with 1 1/2 teaspoons salt.
• Spread cauliflower evenly in heated roasting pan and bake for 10 minutes. Meanwhile, halve leeks almost to root end, leaving root end in one piece. In a large bowl, combine leeks, parsnips, remaining 1 teaspoon salt and remaining butter-oil mixture. Mix well. Turn cauliflower over in pan, then add parsnips and leeks. Roast for 20 minutes, turning vegetables halfway through. Reduce heat to 325 degrees and roast until golden brown and tender, 20 to 30 minutes.
• Transfer vegetables to a cutting board and chop into 1/4- to 1/2-inch pieces. Set aside. In a medium bowl, combine egg yolks and cream or milk and set aside.
• In a small saucepan, bring broth to a simmer. In another small saucepan over medium-low heat, whisk remaining 3 tablespoons butter with flour. Continue whisking for about 3 minutes; mixture should bubble gently but not brown. Remove from heat and slowly add broth, whisking to incorporate. Continue until all broth is used and sauce is smooth and creamy. Return to low heat and cook until slightly thickened, 2 to 3 minutes. Whisk into bowl of egg yolks and cream. Return to pan over medium-low heat just until steaming, 2 to 3 minutes; do not boil. Reserve 1 cup sauce for garnishing filled crepes. Add chopped vegetables to remaining sauce.