OVEN-BRAISED LEEKS
This good-for-your-gut-health food gets super-silky when slowly cooked in the oven. Serve these flavorful braised leeks with roast chicken or fish.
Provided by Carolyn Casner
Categories Healthy Vegetarian Dinner Recipes on a Budget
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Trim roots and dark green tops from leeks, leaving 5 to 8 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large). Rinse well, taking care to remove any grit, and pat dry. Nestle the leeks in a single layer, on their sides if necessary, in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with herbs de Provence, pepper and salt. Cover with foil and bake until very tender, 50 minutes to 1 hour. Uncover and continue baking until lightly browned, about 10 minutes more.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 12.8 g, Fat 10.8 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 163.2 mg, Sugar 3.5 g
EASY BRAISED LEEKS
Make and share this Easy Braised Leeks recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F.
- Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
- Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.
BRAISED LEEKS WITH OLIVE OIL AND RICE
Steps:
- Trim the hard green parts from the leeks; split in half from about an inch below the root end (leave this intact for now) to the leafy end. Carefully wash between all the layers, removing all traces of sand. Cut off the root end and cut the leeks into 4-inch sections.
- Put all but a tablespoon of the oil in a skillet with a lid or a saucepan large enough to hold the leeks in one layer. Turn the heat to medium. When the oil is hot, add the leeks and carrots, along with a sprinkling of salt and pepper, and cook for about 25 minutes, turning occasionally, until the leeks are tender. Your goal is not to brown the leeks but to soften them; if they brown a little, however, that's fine.
- Add the rice and 1 1/2 cups of water, cover, and adjust the heat so the mixture simmers. Cook for about 30 minutes, or until the water is absorbed; the mixture should be moist but not soupy. Serve hot, at room temperature, or cold (this will keep well, covered and refrigerated, for a day, and can be reheated). Just before serving, drizzle with the remaining olive oil and the lemon juice.
- Braised Leeks with Olives
- In step 2, omit the carrots. In step 3, omit the rice and add 1/2 cup pitted black olives, like Kalamatas. Use only 1/2 cup liquid and cook for only 5 to 10 minutes, until hot. Add the lemon juice at the end.
- Braised Leeks with Egg-Lemon Sauce
- You can use this formula with almost any braised vegetable: When the leeks are done, beat 2 eggs in a bowl with the minced or grated zest and juice of a lemon; still beating, add about 1/2 cup of the leek-cooking liquid. Gradually add the remaining cooking liquid, beating all the while. Dress the leeks with this sauce and serve.
EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL
This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.
Provided by Suzy Karadsheh
Number Of Ingredients 10
Steps:
- In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
- Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving
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
BRAISED LEEKS
Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.
Provided by jenpalombi
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
TURKISH LEEKS IN OLIVE OIL
From "The Complete Book of Turkish Cooking". The author suggests serving this dish cold with lemon juice.
Provided by Mercy
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim leeks and remove a few of the outer layers.
- Slice 3/4" thick, discard tough green leaves.
- Wash leeks well in several changes of water.
- In a heavy skillet, heat olive oil.
- Stir in leeks and carrots.
- Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally.
- Blend in the remaining ingredients in order.
- Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary.
- When fully cooked, it should be very moist but not watery.
BRAISED LEEKS
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
- Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
Nutrition Facts : Calories 145 g, Fat 6 g, Protein 4 g
TENDER BRAISED LEEKS
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Provided by Barney Desmazery
Categories Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
- Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.
Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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