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
CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE
A delicious way to cook leeks with a flavorful wine and thyme butter sauce.
Provided by Marilena Leavitt
Categories Side dish
Time 35m
Yield 3-4
Number Of Ingredients 12
Steps:
- Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes - this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
- Place a 12" non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
- To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
- Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.
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 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
CREAMED LEEKS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
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.
CREAMY DIJON LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Cook in a steamer basket until tender, 10 to 12 minutes. Cook 1 minced shallot in a saucepan with 1 tablespoon olive oil, 2 minutes; season with salt. Add 1 tablespoon flour and cook 1 minute. Whisk in 1 cup chicken broth and cook until thickened, 4 minutes. Whisk in 1 1/2 tablespoons dijon mustard and 3 tablespoons minced parsley. Spoon over the leeks.
LEEKS, CREAMY MILK SAUCE
Provided by Metro
Time 55m
Yield 4
Number Of Ingredients 2
Steps:
- Carefully wash leeks and cook until tender.White sauce.Melt butter and add whole wheat flour.Cook, stirring until frothy.Pour in cold skim milk mixed powdered milk.Stir until thickened. Set a side.Brush an oven dish with butter or margarine.Spread cooked leeks in the oven dish.Mix the sauce with the seasoning and pour over the leeks.Top with parmesan cheese.Bake 30 minutes at 375°F / 190°C.Serve as a side dish.
LEEKS WITH CHARDONNAY AND CREME FRAICHE
An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.
Provided by jennifer
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
- Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g
LEEKS BAKED IN CREAM
Provided by Robert Farrar Capon
Categories side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 411 milligrams, Sugar 6 grams, TransFat 0 grams
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