CREAMED LEEKS
I found this recipe on an old newspaper archive from Portsmouth, NH. I am posting it for a menu for Australia Day/Waitangi Day.
Provided by ColCadsMom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slice 4 large leeks into 1/4 inch rounds(white part only).
- Saute leeks in 2 tablespoons butter in a until wilted.
- Add a cup of chicken broth and boil liquid down by half.
- Add cream, salt, and pepper and reduce until thick and perfect.
- Add a dash of cayenne and a few drops of lemon juice.
CREAMED CHEDDAR LEEKS
This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it.
Provided by Noo8820
Categories Cheese
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
- Add the cream and season to taste. Simmer for about 5-6 minutes.
- Transfer to an ovenproof dish and cool.
- Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.
Nutrition Facts : Calories 566.6, Fat 43, SaturatedFat 27, Cholesterol 138.6, Sodium 428.6, Carbohydrate 22.1, Fiber 1.6, Sugar 4.2, Protein 18.8
CREAMED LEEK TART
A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year
Provided by John Torode
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 3h
Yield Cuts into 10-12 slices
Number Of Ingredients 13
Steps:
- Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.
- Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.
- Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.
Nutrition Facts : Calories 414 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
CREAMED LEEKS
Similar to creamed onions, this dish features the more delicate flavor of leeks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Number Of Ingredients 5
Steps:
- Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.
- Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.
CREAMED LEEKS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
- Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.
CREAMED LEEKS
Categories Dairy Vegetable Side Bake Christmas Thanksgiving Leek Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.
- Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.
- Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.
- Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.
- Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.
CREAMED LEEK GRATIN
Try this creative leek side dish with plain grilled / broiled meat or poultry - leeks are softened with shallots and thyme, and baked with cream and grated cheddar.
Provided by English_Rose
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a pan and gently fry the leeks, shallots and thyme for 5-10 minutes until softened. Pour in the white wine and leave to bubble away for 5 minutes.
- Add the cream, season and simmer gently for 5-6 minutes. Transfer to an ovenproof dish and leave to cool.
- Preheat the oven to 350°F
- Cover the dish with the grated cheese and bake in the oven for 20-30 minutes. Serve hot.
Nutrition Facts : Calories 282, Fat 21.4, SaturatedFat 13.4, Cholesterol 68.7, Sodium 207.1, Carbohydrate 11.1, Fiber 0.8, Sugar 2.1, Protein 9.1
CREAMED LEEKS
A creamy flavoursome side-dish which allows leeks and onions to really star, but which also includes thyme, nutmeg and black pepper, wine and several different cheeses. I've included feta here as it blends so well with onions and other vegetables in pies and strudels, but if you are not fond of feta, by all means substitute it with something else such as goat's cheese or cream cheese or ricotta. Equally you could use Greek yoghurt instead of the double cream. I love the crunch of nuts in a dish like this, but if that does not appeal, and of course if some of those who'll be eating your dish have nut allergies, leave them out. Like all my recipes, this is an invitation to do with it what you will so that it meets your taste preferences.
Provided by bluemoon downunder
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
- Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
- Transfer the leeks and onions to an ovenproof dish and leave to cool.
- Preheat the oven to 180°C/355°F/gas 4.
- In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
- Serve hot, garnished with fresh chives.
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