STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE
Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
- Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
LEEKS VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a vigorous boil and season liberally with salt.
- Trim the leeks at the root ends, keeping the leeks intact. Cut the leeks where the light green meets the darker green. Save the darker green section for stock. Split the leeks in half lengthwise, again leaving the roots intact. Put the leeks in a large bowl of water and let it sit for a minute. Rinse the dirt from the insides of the leeks by lightly separating the layers and allowing the water to wash the dirt out. Tie the leeks in 3 places with butcher's twine to hold shut.
- Add the leeks to the pot of water and let it come back to a simmer. Boil the leeks until they are very tender, 10 to 12 minutes. Transfer them to paper towels and remove the twine. Separate each leek into 2 halves.
- In a small bowl, combine the oil, vinegar, mustards, garlic, shallots and salt and pepper. Spread some of the vinaigrette on the bottom of an 8-inch square dish.
- While the leeks are still warm, remove the outer layer of each; lay the leeks cut-side down in the vinaigrette in the dish. Spoon the remaining vinaigrette over the leeks. Cover and chill the leeks in the refrigerator for at least 3 hours and up to overnight.
- Arrange the leeks on a platter and drizzle with the vinaigrette. Garnish with the hazelnuts, eggs and chives. Drizzle more vinaigrette over the leeks and serve.
WARM LEEKS VINAIGRETTE (POIREAUX TIEDES EN VINAIGRETTE)
Steamed leeks are dressed with honey-mustard vinaigrette and served warm.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in olive oil, whisking constantly, until well combined; set aside.
- Trim leeks to about 6 inches, leaving only white and light-green parts. Trim roots, and cut leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
- Place a metal steamer basket in a large saucepan. Fill with water up to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until leeks are tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place leeks in bowl with vinaigrette, and toss to combine. Serve hot or at room temperature.
Nutrition Facts : Calories 121 g, Fat 4 g, Fiber 3 g, Protein 2 g, Sodium 255 g
HERBED PEAS
Fresh herbs produce peas that please! Here's a great dish I love serving with my favorite meat dishes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.
Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
STEAMED SPRING VEGETABLES IN WARM LEEK VINAIGRETTE
Steps:
- Place the wine, chicken broth and leeks in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until the leeks are soft, about 30 minutes. Remove the leeks from the liquid and discard. Increase the heat slightly and cook until the liquid is reduced to i cup, about 5 minutes. Set the pan aside.
- Steam the artichokes until the hearts are tender and the leaves pull out easily, about 40 minutes. Scrape out the chokes. Steam the potatoes until tender, about 25 minutes. Steam the carrots until tender, about 12 minutes. Steam the asparagus until crisp-tender, about 5 minutes. Steam the morels until softened, about 3 minutes. As the vegetables and potatoes are done, set them aside. When cooled to room temperature, arrange on platters for easy access at the buffet.
- Just before serving, warm the leek liquid over low heat. Whisk in the lemon juice, olive oil, salt, pepper and scallion. Drizzle the vinaigrette over the vegetables and potatoes and sprinkle with the mint. Serve immediately at the buffet.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 2 grams, Carbohydrate 106 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1812 milligrams, Sugar 14 grams
STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
- Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
- Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.
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