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.
CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE
A delicious way to cook leeks with a flavorful wine and thyme butter sauce.
Provided by Marilena Leavitt
Categories Side dish
Time 35m
Yield 3-4
Number Of Ingredients 12
Steps:
- Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes - this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
- Place a 12" non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
- To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
- Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.
BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY
My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!
Provided by AlwaysKaKa
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g
CARAMELIZED BRAISED LEEKS
The first time I successfully raised Leeks in my garden, I wondered what to do. I came across a recipe for braised leeks, but added a special touch by caramelizing them. They are SOOOOO yummy and easy to make!
Provided by GinaJohnson
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium skillet with a lid, heat the oil over medium heat.
- Add the leeks and the chicken broth; Note that the leeks will reduce tremendously! You'll think you have enough to serve an army, but will ending up finishing them up with just a few hungry people!
- Cover and braise, stirring occasionally, for 8-12 minutes or until leeks are tender.
- Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated.
- Increase heat to medium high and sprinkle the sugar over the leeks. If you don't have turbinado sugar, you can use regular granulated sugar, but the flavor will be slightly reduced.
- Cook, stirring frequently, for another 5-10 minutes or until the leeks are lightly caramelized.
- Serve immediately.
Nutrition Facts : Calories 296.6, Fat 2.8, SaturatedFat 0.4, Sodium 277.5, Carbohydrate 64.5, Fiber 8.2, Sugar 17.9, Protein 8
CARAMELIZED ENDIVES AND LEEKS
Steps:
- Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.
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 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.
BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL & LEEKS
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics. Featured in: Turning Fennel Into A Sauce. Coming from https://cooking.nytimes.com/recipes/1013234-braised-chicken-thighs-with-caramelized-fennel Added additional fennel and leeks to this to make a side dish/all in one dish.
Provided by David Hawkins
Categories < 60 Mins
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
- Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
- clean and thinly slice leaks.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
- Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
- Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
- Serve chicken and vegetables topped with generous dollops of the fennel frond purée.
Nutrition Facts : Calories 828, Fat 58.6, SaturatedFat 11.7, Cholesterol 143, Sodium 931.7, Carbohydrate 44.5, Fiber 14.3, Sugar 4.8, Protein 36
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- Place a rack in center of oven; preheat to 400°. Roll out puff pastry on a lightly floured surface to a 12" square. (If you have 2 sheets of pastry, stack and gently roll out to adhere.) Using a 10" cast-iron skillet turned upside down as your guide, trace a circle with a sharp knife around circumference of skillet. Reserve scraps for another use. Prick pastry round all over with a fork. Roll dough onto rolling pin, then unfurl onto a rimmed baking sheet and chill until ready to use.
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