SIMPLE BRAISED LEEKS
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
- Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.
BRAISED COLLARD GREENS AND BUTTERNUT SQUASH
The secret ingredient in this low-calorie, low-fat side is the ginger, which adds warmth and depth of flavor to the vegetables. We saved the butter for the very end-a smart way to maximize its flavor without using too much.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
- Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes.
- Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined.
- Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes.
- Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes.
- Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using.
BUTTERED LEEKS
A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 35m
Number Of Ingredients 3
Steps:
- The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
- To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
BUTTERNUT SQUASH BUTTER
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. -Wanda Richardson, Somers, Montana
Provided by Taste of Home
Time 1h20m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, until mixture reaches a thick, spreadable consistency, 1 to 1-1/2 hours. Cool to room temperature. Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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
BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY
Butternut squash gets braised in a coconut sauce with chile, cayenne, and turmeric for a vegetarian and vegan-friendly Thanksgiving main dish.
Provided by Rachel Gurjar
Time 40m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
- Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
- Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
- Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.
BUTTERNUT SQUASH & LEEKS
I found the basic recipe in a magazine, don't know which one. This is a tasty recipe, and really quite simple. The hardest part is the peeling of the squash.
Provided by ala-kat
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking!
- In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together.
- Place on a cookie sheet (may take 2) and cook for appx 1/2 hour.
- This is some really good stuff!
- Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it.
- Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.
Nutrition Facts : Calories 201.1, Fat 9.4, SaturatedFat 1.3, Sodium 19.6, Carbohydrate 30.6, Fiber 4.9, Sugar 6.5, Protein 2.8
BUTTER-POACHED TRIPLETAIL WITH BRAISED LEEKS, BLACKENED BUTTERNUT SQUASH, AND SAUCE NANTUA
Steps:
- In a large saute pan, heat 1/4C water and juice of 1 lemon over medium heat. Add leeks in an even layer; cook until softened. Add 2T butter; cook until butter is melted and enough water evaporates to form an emulsion. Season to taste with salt.
- In a large bowl, prepare an ice bath. In a large pot, add 2-3 quarts water. Bring to a boil over medium-high heat. Add squash and blanch for 3 minutes in boiling water. Transfer squash to the ice bath to stop cooking; drain when cool and pat dry.
- Season squash with salt to taste and blackening seasoning. Heat a cast-iron skillet over high heat. Add squash; sear until caramelized, about 3-4 minutes. Let cool. Cut into bite-sized cubes.
- Season fillets with salt. In a wide saute pan, bring remaining 1C water and remaining juice of 1 lemon to a boil over medium-high heat. Reduce heat to a simmer, and place fillets in pan. Steam, uncovered, until fish is about halfway cooked, and liquid is reduced to about 1/2C, about 4 - 6 minutes. Swirl in remaining 1C butter, 2T at a time, adding more liquid if needed to maintain emulsion. Baste fish with butter repeatedly until fish is fully cooked, about 4 minutes. Add chives, and season butter with salt. Spoon Sauce Nantua into a wide bowl. Reheat leeks and squash. Spoon vegetables into center of bowl. Place fish over vegetables, and baste with a little lemon chive butter from pan. Garnish with green onion, celery leaves, and shaved fennel, if desired.
- SAUCE: In a medium saucepan, heat a thin layer of oil over high heat. Add shrimp heads; saute until evenly pink. Add celery, carrot, and onion; cook until softened, about 2 minutes. Add tomato paste, and stir to evenly distribute. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon. Add garlic; cook until wine is reduced by half. Add cream, and bring to a boil; reduce heat, and simmer for 20 minutes. Remove from heat. Let cool slightly. Puree mixture using an immersion blender or in batches in the container of a blender. Strain through fine-mesh sieve. Season to taste and add lemon juice.
More about "butter poached tripletail with braised leeks blackened butternut squash and sauce nantua food"
POACHED TRIPLETAIL RECIPE - BUTTER POACHED …
From honest-food.net
5/5 (3)Total Time 1 hr 5 minsCategory Main CourseCalories 361 per serving
- Make the fish stock or crab stock as per the recipe, adding in the cut up corn cobs. Strain and add 4 cups of the stock and the white wine to a new pot and simmer it down by half. Add the saffron and let steep for at least 15 minutes.
- While the stock is simmering, make the chow chow. In a large pan, heat everything (including the corn kernels) over medium heat for about three minutes, until warmed and well combined. Turn off the heat and leave everything in the pan.
- Melt the butter in a pot just large enough to hold the pieces of fish and the butter. Gently poach the fish under the melted butter for about 15 minutes. Keep this on low heat the whole time.
BUTTER POACHED LOBSTER - THE WOODEN SKILLET
CREAMY BUTTERNUT SQUASH PASTA WITH LEEKS …
From realsimple.com
Cholesterol 35mg 12%Sodium 426mg 19%Saturated Fat 11g 55%Total Fat 24g 31%
BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE …
From feastingathome.com
BRAISED LEEKS - FOX AND BRIAR
From foxandbriar.com
BUTTERNUT SQUASH AND LEEK SOUP - FOOD
From foodandwine.com
BEST BRAISED LEEKS RECIPE - HOW TO MAKE BRAISED LEEKS - FOOD52
From food52.com
TIPS FOR BUTTER POACHED FISH | WILD ALASKAN COMPANY
From wildalaskancompany.com
BRAISED BUTTER BEANS & LEEKS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH CASSEROLE WITH LEEKS, PROSCIUTTO AND THYME
From foodandwine.com
BUTTER POACHED LOBSTER TAIL RECIPE - WHAT'S COOKING AMERICA
From whatscookingamerica.net
BUTTER-POACHED TRIPLETAIL WITH BRAISED LEEKS, BLACKENED BUTTERNUT ...
From kulinarian.com
BUTTERY BRAISED LEEKS WITH A CRISPY PANKO TOPPING - FOOD52
From food52.com
BRAISED LEEKS WITH BEURRE BLANC (FRENCH BUTTER SAUCE)
From themodernproper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love