Leeks Braised In Cream With Garlic And Lemon Recipes

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LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON



Leeks Braised in Cream With Garlic and Lemon image

This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.

Provided by Ms B.

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium leeks (between 3/4 inch and 1 1/4 inches in diameter)
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup heavy cream
1/4 cup chicken broth
1/2 teaspoon grated lemon, zest of
1 tablespoon minced fresh parsley
salt
ground black pepper

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.

Nutrition Facts : Calories 161.6, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.6, Sodium 72.7, Carbohydrate 13.7, Fiber 1.7, Sugar 3.6, Protein 2.1

BRAISED LEEKS WITH GARLIC



Braised Leeks with Garlic image

Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious

Provided by Sarah

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 leeks, washed well and sliced thinly
6 cloves garlic, peeled and sliced paper thin
2 carrots, peeled and sliced thinly
2 tablespoons olive oil, more if needed

Steps:

  • Heat oil in a skillet.
  • Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
  • Add leeks and carrots, tossing gently to coat with oil and garlic.
  • Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
  • Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
  • Serve hot as an interesting side dish.

Nutrition Facts : Calories 133.2, Fat 7.1, SaturatedFat 1, Sodium 39.7, Carbohydrate 17, Fiber 2.5, Sugar 4.9, Protein 1.9

BRAISED LEEKS WITH LEMON



Braised Leeks with Lemon image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Leek     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 4

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

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.

BRAISED LEEKS WITH LEMONS



Braised Leeks With Lemons image

Provided by Barbara Kafka

Categories     side dish

Time 1h

Yield 8 servings as a side dish

Number Of Ingredients 5

5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
5 cups chicken or vegetable broth
2 lemons, sliced very thin and seeded
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams

CONFIT LEEKS WITH LENTILS, LEMON AND CREAM



Confit Leeks With Lentils, Lemon and Cream image

Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 12

5 medium leeks (about 2 1/2 pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
10 garlic cloves, peeled
10 fresh thyme sprigs
Kosher salt and black pepper
3/4 cup plus 2 tablespoons/200 milliliters extra-virgin olive oil
3/4 cup/150 grams dried French (Le Puy) lentils, washed
1/3 cup plus 1 tablespoon/100 milliliters heavy cream (double cream)
2 1/4 teaspoons Dijon mustard
5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
3 tablespoons roughly chopped parsley leaves
3 tablespoons roughly chopped fresh dill leaves
3 tablespoons roughly chopped fresh tarragon leaves

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.

BRAISED CHICKEN BREASTS ON CREAMY LEEKS



Braised Chicken Breasts on Creamy Leeks image

Categories     Chicken     Poultry     Braise     Leek     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

2 pounds medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon vegetable oil
2 1/2 tablespoons unsalted butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Steps:

  • Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
  • Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
  • Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
  • Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
  • Serve chicken on top of leeks.

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