LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON
This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.
Provided by Ms B.
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim leeks about 2 inches beyond the point where the leaves start to darken.
- Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
- Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
- Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
- Melt the butter in a 12-inch skillet over medium-high heat.
- Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
- Add the cream, broth and zest.
- Cover and simmer until the leeks are tender, about 5 minutes.
- Remove the lid and cook until the braising liquid thickens, about 2 minutes.
- Sprinkle with parsley, season with salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 161.6, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.6, Sodium 72.7, Carbohydrate 13.7, Fiber 1.7, Sugar 3.6, Protein 2.1
BRAISED LEEKS WITH LEMON
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
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.
BRAISED LEEKS WITH MUSTARD CREAM
Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.
Provided by bluemoon downunder
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200ºC.
- Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
- Add the leeks and roast for 10 minutes.
- Remove the leeks from the oven and turn them over in the pan.
- Roast for a further 10 minutes.
- Remove the leeks from the oven and add the stock.
- Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
- Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
- MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
- Add the shallots and sauté for 5 minutes or until softened.
- Increase the heat a little, add the wine and slowly bring to the boil.
- Simmer until the liquid has reduced by half.
- Stir in the cream and simmer gently until the sauce begins to thicken.
- Stir in the mustard.
- Add half the chives and season to taste with salt and pepper.
- Drizzle the leeks with the mustard cream and garnish with the remaining chives.
- Serve.
Nutrition Facts : Calories 562.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 135.6, Sodium 226.9, Carbohydrate 24.1, Fiber 2.3, Sugar 6.4, Protein 6.1
BRAISED LEEKS WITH LEMONS
Provided by Barbara Kafka
Categories side dish
Time 1h
Yield 8 servings as a side dish
Number Of Ingredients 5
Steps:
- Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
- Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams
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