Braised Leeks With Dill Food

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

BRAISED LEEKS WITH GARLIC

Steps:

• Heat oil in a skillet.
• Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
• Add leeks and carrots, tossing gently to coat with oil and garlic.
• Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
• Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
• Serve hot as an interesting side dish.

BRAISED SALMON WITH LEEKS & DILL

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add leek; sauté 3 minutes. Add garlic; sauté 2-3 minutes.
• Add tomato, salt, and pepper; sauté 2-3 minutes.
• Add wine and salmon; sprinkle with dill, and bring to a boil.
• Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.

BRAISED LEEKS AND MUSHROOMS

Steps:

• Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
• Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
• Rinse under cold water; drain well.
• Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
• Add broth mixture.
• Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
• Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

BRAISED LEEKS WITH DILL

Steps:

• Rinse leeks under cool running water.
• Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops.
• Rinse them again.
• Slice onions, chop garlic, and peel, seed and chop tomato.
• In a skillet, saute onions and garlic in olive oil 2 minutes.
• Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours.
• Salt and pepper to taste at end of cooking.
• Garnish with chopped dill at serving time.