Sauted Leeks Recipes

SAUTEED LEEKS, MUSHROOMS & ONIONS

Sauteed Leeks, Mushrooms & Onions image

This is a quick, easy, tasty combination. Serve as a side dish with sausages, a roast, with eggs or even BBQ. I like my veggies still crisp but if you want them soft cook leeks longer

Provided by Bergy

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup onion, chopped
1 1/2 cups mushrooms, cleaned and sliced
2 cups leeks, cleaned,1/4 inch slice,white part and the start of the green only
1 teaspoon dry oregano
salt and pepper
vegetable oil cooking spray

Steps:

Spray a non stick skillet with oil.
Saute the onions until tender and starting to brown.
Add Mushrooms and continue cooking for apprx 3 minutes.
Add leeks, salt, pepper& oregano.
Saute a further 8 minutes (if you like your veggies very soft cook longer).

Nutrition Facts : Calories 50.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 11.2, Fiber 1.9, Sugar 4, Protein 2

SAUTéED LEEKS

Sautéed Leeks image

It's hard to believe that such a quick recipe could produce such a delicious result, but it does!

Categories Quick and Easy recipes Vegetarian recipes Christmas: Vegetables Christmas: Vegetarian

Yield Serves 4

Number Of Ingredients 3

Ingredients

2 lb (900 g) leeks, trimmed and rinsed
1-2 teaspoons butter
Salt and freshly milled black pepper

Steps:

Start by cutting the trimmed leeks vertically all the way through, then chop them across into 1 inch (2.5 cm) pieces. Now melt the butter in a large frying pan over a medium heat - it needs to coat the base of the pan. Add the leeks, together with some seasoning, stir them around, then turn the heat down to low and let them cook gently for about 5 minutes, uncovered, stirring them 2 or 3 times. Use a draining spoon to serve.

SAUTEED LEEKS AND CABBAGE

Sauteed Leeks and Cabbage image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

SAUTEED LEEKS

Sauteed Leeks image

Make and share this Sauteed Leeks recipe from Food.com.

Provided by Darkhunter

Categories Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 bunches leeks
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon tarragon
1/2 teaspoon ground coriander
1/2 teaspoon salt
black pepper

Steps:

Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
Reduce heat to medium.
Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
Serve and enjoy.

SAUTEED CARROTS AND LEEKS

Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

MUSHROOM AND LEEK SAUTé

Mushroom And Leek Sauté image

Provided by Mark Bittman

Categories Mushroom Appetizer Side Sauté Quick & Easy Leek Tarragon Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

Steps:

Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

SAUTéED SALMON WITH LEEKS AND TOMATOES

Sautéed Salmon With Leeks and Tomatoes image

Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.

Provided by Pierre Franey

Categories dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature
Salt to taste
Freshly ground pepper to taste
1 leek, well trimmed
2 or 3 red ripe tomatoes, about 1 1/2 pounds
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or basil

Steps:

If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams

BUTTERED LEEKS

Buttered leeks image

A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice

Provided by Good Food team

Categories Buffet, Side dish, Supper

Time 35m

Number Of Ingredients 3

Ingredients

1.8kg leek, trimmed
50g butter, plus extra for serving
thyme leaves for garnish

Steps:

The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium

SAUTEED LEEKS

Sauteed Leeks image

Chuck Hughes' sauteed leeks are a fast and super tasty side dish.

Provided by Chuck Hughes

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
10 leeks (white part only) cut in 2-inch pieces, washed thoroughly
10 peppercorns
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup water
Juice and zests of 1 lemon
Salt and freshly ground pepper

Steps:

In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
Serves: 6; Calories: 132; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 138 milligrams

Nutrition Facts : Calories 132, Fat 5 grams, SaturatedFat 1 grams, Sodium 138 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 2 grams, Sugar 6 grams

BACON AND EGGS WITH SAVORY SAUTEED LEEKS

Bacon and Eggs with Savory Sauteed Leeks image

Take bacon and eggs outside the box with the addition of sauteed leeks.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

6 slices bacon
8 cups sliced leeks
8 eggs
Thinly sliced chives

Steps:

Cook bacon until crisp, then crumble. Saute leeks in bacon fat until soft. Make 4 wells, break 2 eggs in each, and season. Cover and cook until just set, 5 minutes. Top with bacon and chives.

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

Ingredients

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.

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