LEEKS IN WHITE WINE SAUCE
We try to use as much of the leek as possible, so instead of discarding the tougher green part of the leek, we fry it in butter and oil, low-and-slow style, to soften it. There is lots of lovely flavour in there. The sauce is simply white wine, chicken stock, a dash of lemon juice and seasoning. Together with the butter and oil, the ingredients emulsify together to make an unctuous sauce.
Provided by Christmasphere.com
Categories Sides
Time 1h5m
Number Of Ingredients 9
Steps:
- Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
- Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
- Toss the white leeks into the pan and coat with the garlicky, leeky butter. Season with salt and pepper.
- Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
- Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.
LEEK GRATIN
Leeks baked in white sauce with crispy breadcrumbs and optional cheese. Makes a gorgeous side dish or even the star of the show. It's easy to make a vegan version too.
Provided by Choclette @ Tin and Thyme
Categories Main Course Side Dish Supper
Time 40m
Number Of Ingredients 11
Steps:
- Place the milk in a small pan with the clove and bayleaf. Heat the milk until almost boiling, then turn off the heat and leave it to infuse for twenty minutes.
- Meanwhile, trim the ends off the leeks and wash them thoroughly. Cut into 8-10 cm (3-4") lengths. Cut any particularly thick pieces in half lengthways.
- Turn the oven on to 200℃ (400℉, Gas 6).
- Place the leeks in a lidded pan with a pinch of salt and add just enough water to cover. Bring to the boil with the lid on and simmer for about 7 minutes or until tender. You should be able to slide a sharp knife in easily, but the leeks should still hold together.
- Drain the leeks but reserve the water. Place them into a small greased gratin or ovenproof dish.
- Melt the butter in a pan over a low heat. Stir in the flour until well mixed and leave it to cook for a minute or two. Keep it on a low heat as you don't want the flour to brown.
- Measure 100 ml of the reserved leek water and slowly add it to the flour mixture whisking as you go. Make sure you add the liquid bit by bit and keep whisking to ensure there are no lumps in between each addition. Remove the clove and bay leaf from the milk and whisk that in too. You should have a thickish, but beautifully smooth sauce. Stir in the cream.
- Bring the sauce to a gentle simmer, stirring as you go. Cook for 2-3 minutes, then grate in a little nutmeg. Add salt and pepper to taste.
- Pour the white sauce over the leeks, then scatter the breadcrumbs over the top.
- Bake on the top shelf for 20 minutes or until the sauce is bubbling and the breadcrumbs have browned.
- Allow to cool for a few minutes and serve.
Nutrition Facts : Calories 218 kcal, Carbohydrate 25 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 165 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
LEEKS IN WHITE WINE
When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.
Provided by Martha Rose Shulman
Categories easy
Time 1h10m
Yield Serves four to six
Number Of Ingredients 7
Steps:
- Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
- Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
- Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
- Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 3 grams
LEEKS IN MUSTARD SAUCE
Leeks have a delicious oniony flavor and they are so wonderful in this side dish. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut leeks into 1-1/2-in. slices, then julienne. In a large cast-iron or other heavy skillet, saute leeks, onions and garlic in oil until tender. , Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper. , Transfer leek mixture to a serving bowl; top with mustard sauce.
Nutrition Facts : Calories 185 calories, Fat 13g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 160mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
LEEKS IN CHEESE SAUCE
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
Provided by FlemishMinx
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200°C.
- Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
- Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
- As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
- Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
- Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
- Remove the bayleaf, then pour the cheese sauce over the leeks.
- Top with remaining cheddar, and bake 20-30 minutes, until golden.
- If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
Nutrition Facts : Calories 304.1, Fat 18.6, SaturatedFat 11.6, Cholesterol 57.7, Sodium 315.9, Carbohydrate 23, Fiber 1.8, Sugar 3.7, Protein 12.5
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
FILLET OF FISH WITH LEEK SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle fish on all sides with salt and pepper.
- Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
- Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
- Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
- Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
- Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
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