Puree De Poireaux Leeks Puree Recipes

PUREE DE POIREAUX (LEEKS PUREE)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
• Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.

PEPPERED PORK LOIN WITH BEET AND LEEK PURéE

Steps:

• In a saucepan bring salted water to a boil for leeks.
• Trim and coarsely chop leeks. Wash leeks and drain in a colander. In saucepan of salted boiling water cook leeks until tender, about 4 minutes, and transfer with a slotted spoon to a blender, reserving cooking liquid.
• Trim beet stems to 1 inch if necessary and scrub beets. In a saucepan cover beets with salted water by 1 inch and simmer, covered, 35 to 45 minutes, or until tender. Reserve 1 1/2 cups cooking liquid. Drain beets in colander and cool just until they can be handled. Slip off beet skins and cut each beet into quarters.
• Add beets and reserved beet cooking liquid to leeks and purée with salt and pepper to taste. In cleaned pan heat purée, lemon juice, and vinegar over low heat, stirring and adding water if necessary to reach desired consistency, until hot. Keep sauce warm, covered.
• Preheat oven to 450° F. and lightly coat a non-stick skillet and a shallow baking pan with cooking spray.
• Pat pork dry and sprinkle 1 side with pepper and salt to taste. In skillet brown pork, seasoned side down first, over moderately high heat. Transfer pork, seasoned side up, to baking pan and roast in middle of oven 20 minutes, or until a meat thermometer registers 155° F.
• While pork is roasting, boil potatoes in reserved leek cooking liquid until tender, about 7 minutes, and drain.
• Let pork stand, covered with foil, 10 minutes and cut into 1/4-inch-thick slices.
• Quarter potatoes and serve with pork. Drizzle some sauce around pork and serve remainder on side.

POIREAUX BRAISES (BRAISED LEEKS)

Steps:

• Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
• Rinse under cold water; drain.
• Melt margarine in a heavy skillet; add leeks.
• Cook until lightly browned, stirring gently, approx 15 minutes.
• Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.

POTATO AND LEEK PURéE

Steps:

• 1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.
• 2. Transfer the leeks to a food processor fitted with a steel blade and purée.
• 3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.
• 4. Serve immediately. Freeze leftover purée that won't be eaten the next day.

POIREAUX VINAIGRETTE (LEEKS VINAIGRETTE)

Steps:

• Trim off root ends of the leeks, but leave the bases solid and intact. Trim off green tops crosswise, leaving a base about five or seven inches long. Use the green parts of the leeks for soups and seasoning in other dishes. The trimmed weight is about 1 1/4 pounds.
• Using a sharp knife, split the leeks in half lengthwise, starting about two inches from the stem end and cutting through the leaves. Rinse the leeks well under cold running water to remove the dirt between the leaves. You may tie the leeks with string. Put the leeks in a casserole and add cold water to cover with salt to taste. Bring to the boil and simmer 10 to 15 minutes or until tender. The cooking time of the leeks will vary, depending on the size and age of the leeks. Take care never to overcook leeks or they will be mushy.
• Drain the leeks thoroughly and let stand until cool enough to handle, then press them between the hands to extract excess liquid.
• Split the leeks in half lengthwise and then in half crosswise. Arrange them neatly on a serving dish.
• Put the mustard, vinegar, salt and pepper to taste in a small bowl. Beat vigorously with a wire whisk. Gradually add the oil, beating constantly.
• Spoon the sauce over the leeks and sprinkle with finely chopped parsley.

CAULIFLOWER-LEEK PURéE

Steps:

• Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, covered, in microwave before serving.)

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.

POIREAUX AU GRATIN (LEEKS AU GRATIN)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-onehalf-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a heavy skillet and add the butter, salt and pepper to taste and the nutmeg. Cook, stirring, about one minute. Add the cream and bring to the simmer. Cover and cook 15 minutes.
• Preheat broiler.
• Spoon the hot leeks into a baking and serving dish and smooth over the top. Sprinkle the top with cheese and place under the broiler until nicely glazed. Serve hot. If the dish is to be reheated, place it for 20 minutes in an oven that has been preheated to 350 degrees.