Leeks Baked In Cream Recipes

CREAMED LEEKS

Steps:

• Cut the whole leeks into 1cm (½ inch) slices.
• Melt the butter in a frying pan and add the oil.
• When the butter starts sizzling, add the leeks and continue cooking, stirring frequently, until the leeks have softened.
• Add the cream and let it bubble for 1 minute.
• Season to taste and serve immediately.

CREAMED LEEKS

Steps:

• Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
• Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

LEEKS BAKED IN CREAM

Steps:

• Trim the leeks, discarding the roots and reserving the green parts for another use.
• Cut the white parts in half lengthwise and rinse carefully to remove sand.
• Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
• Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.

ROASTED LEEKS

Steps:

• Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

EGG BAKED IN CREAM

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
• Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

CREAMED LEEKS

Steps:

• Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.
• Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.
• Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.

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.

EASY PASTA BAKE WITH LEEK AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
• Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
• Bake in the preheated oven until lightly browned, about 10 minutes.

CREAMED LEEKS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.
• Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.
• Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.
• Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.
• Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

CREAMED LEEKS

Steps:

• Heat the oil and cook the leek and onion over a low heat for about 5 minutes
• Add the cream and cheese and simmer for 3-4 minutes

CREAMY BAKED LEEKS WITH CITRUS CRUMBS

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.

LEEKS AU GRATIN

Steps:

• Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
• In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
• In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
• Bake uncovered about 25 minutes or until golden brown.

CREAMY PARMESAN LEEKS

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.