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
BUTTERED LEEKS
This is my favourite way of cooking leeks - very gently, in their own juices and served as a vegetable, particularly at the end of winter when there's not an awful lot else available.
Categories Sides Root Vegetables Sunday roast
Yield Serves 2
Number Of Ingredients 3
Steps:
- When the leeks are trimmed and washed, cut them all the way through vertically, then chop them into 1 inch (2.5 cm) pieces. Now place a small frying pan over a medium heat, add the butter and let it melt - it needs to lightly coat the surface of the pan. Now add the leeks and some seasoning, stir them around, then turn the heat down to low and let them cook gently for about 5 minutes without a lid, stirring them 2 or 3 times. There will be quite a lot of juice that collects in the pan, so use a draining spoon to serve.
BUTTERED LEEKS
Learn how to cook leeks and turn them into a flavorful and wonderfully tender side dish by simmering them in just a bit of butter.
Provided by Molly Watson
Categories Side Dish
Time 40m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
- Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl.
- In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
- Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with the salt and stir to combine.
- Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
- Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.
Nutrition Facts : Calories 80 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 274 mg, Sugar 2 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
BUTTERED LEEKS
Make and share this Buttered Leeks recipe from Food.com.
Provided by Tisme
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Lightly saute the onion and garlic in a little of the butter until onion mix has softened.
- Place the leeks into salted, boiling water, reduce the heat to simmer and cook 2-3 minutes. Drain the leeek and refresh in icy cold water.
- Place the leek in a greased shallow casserole dish, dot with the butter and sprinkle with seasoning. Cover with lid or foil and cook at 180c for 20 minutes.
- Serve hot.
Nutrition Facts : Calories 159.9, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 103, Carbohydrate 19.4, Fiber 2.5, Sugar 5.3, Protein 2.2
BUTTERY LEEKS WITH PARMESAN AND THYME
Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of cubed butter. An hour or so later, you shower them with nutty-salty Parmesan and slide them under the broiler for one last burnishing blast.
Provided by Greg Lofts
Categories Holiday Planning & Ideas Easter Easter Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.
- In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.
- Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
- Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.
BROILED LEEKS WITH BUTTERED BREAD CRUMBS
Categories Side Broil Vegetarian Quick & Easy Leek Gourmet
Yield Serves 2 as a side dish
Number Of Ingredients 3
Steps:
- Trim leeks and discard most of dark-green parts. Cut leeks in half lengthwise and wash well, keeping halves intact. Steam leeks 15 minutes, or until tender. Arrange leeks, cut sides up, on a buttered baking sheet.
- Preheat broiler.
- In a small saucepan melt butter and stir in bread crumbs and salt and pepper to taste. Spoon bread crumb mixture onto leeks, patting down mixture with back of spoon to help adhere. Broil leeks 2 to 3 inches from heat until bread crumbs are golden brown, about 3 minutes.
HERBED CHICKEN BREASTS WITH BUTTERED LEEKS
Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.
Provided by echo echo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
- Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
- Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
- Reduce the heat to low and cook, covered, 10-15 minutes until done.
- Remove chicken and keep warm on a warmed platter.
- Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
- Pour the leek sauce over the chicken and serve.
Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9
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