SAUTEED LEEKS
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
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 LEEKS AND PEPPERS
Make and share this Sauteed Leeks and Peppers recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray large skillet with cooking spray; heat over medium heat until hot.
- Add vegetables to skillet; spray with cooking spray.
- Cook, covered, over medium heat until vegetables are wilted, 5-8 minutes.
- Stir in bouquet garni and cook, covered, over medium heat until vegetables are tender. Season to taste with salt and pepper.
SAUTEED LEEKS AND CABBAGE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
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
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
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
SAUTEED CARROTS AND LEEKS
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
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
BROCCOLI & CAULIFLOWER STEM AND LEEK SAUTé RECIPE BY TASTY
Here's what you need: broccoli, cauliflower, leek, olive oil, salt, pepper
Provided by Merle O'Neal
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Shave the stems of the broccoli and cauliflower with a box grater.
- Chop the top half of the leek.
- Heat the oil in a medium frying pan until shimmering], then add the broccoli, cauliflower, leeks, salt, and pepper. Cook the vegetables for 5 minutes until tender.
- Serve over salad, on bagels, or mixed in with any base you like.
- Enjoy!
Nutrition Facts : Calories 59 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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4/5 Total Time 45 minsServings 6-8
- Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat. Season with salt.
- Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.
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