Sauteed Potatoes And Leeks Recipes

SAUTéED LEEK MASHED POTATOES

Steps:

• Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
• Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.
• Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
• Stir the leeks, buttermilk and pepper into the mashed potatoes.

SAUTEED POTATOES AND LEEKS

Steps:

• Heat butter in frying pan.
• Add leeks and cover pan; cook 8 to 10 minutes over low heat.
• Peel potatoes and cut into thick slices; add to frying pan.
• Season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat.
• Sprinkle with chopped parsley and serve immediately.

MASHED POTATOES WITH LEEKS AND SOUR CREAM

Steps:

• Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
• Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
• Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

POTATOES AND LEEKS

Steps:

• Peel and halve the potatoes. Place them in a baking dish. Scatter over the celery, leeks and a liberal sprinkling of black pepper. Cover with chicken stock, adding additional stock or water if necessary.
• Bake in a preheated 425 degree oven for about 30 minutes or until the potatoes are cooked through., basting occasionally and ading water if needed. Remove the pan from the oven and taste the sauce. Season with salt and pepper. If the sauce is watery, pour it into a suacepan and rapidly boil it down until it has the intensity of flavor you prefer.
• Serve with pork cutlet. Nape sauce over pork and vegetables
• ;
• Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup low fat yogurt. If you have less vegetables and stock, adjust the amount of yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill before serving with a garnish of chopped chives for scallion greens.

MASHED POTATOES WITH LEEKS AND SOUR CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
• Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.

SAUTEED LEEKS

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.

SCALLOPED POTATOES WITH LEEKS

Steps:

• Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
• Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
• Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY

Steps:

• Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
• Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
• Gently stir in warm potatoes; season with freshly ground black pepper.

MASHED POTATOES WITH SAUTEED LEEKS

Steps:

• Cook potato pieces in large pot of boiling water until tender.
• Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium-low heat. Add leeks and cook until tender and beginning to color, stirring frequently, about 10 minutes.
• Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper and serve.

SAUTEED CARROTS AND LEEKS

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.