Fried Leeks With Tarragon Food

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GRILLED LEEKS WITH TARRAGON VINAIGRETTE



Grilled Leeks with Tarragon Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons tarragon white wine vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus for brushing
8 medium to small leeks, dark green parts removed
2 tablespoons chopped toasted hazelnuts

Steps:

  • In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
  • Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
  • Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
  • Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.

BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON



Braised Spring Carrots and Leeks With Tarragon image

Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 30m

Yield Serves four

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced
2 garlic cloves, minced
1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths
1/2 cup water
Salt to taste
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh tarragon

Steps:

  • Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 622 milligrams, Sugar 10 grams

FRIED LEEKS WITH TARRAGON



Fried Leeks With Tarragon image

Make and share this Fried Leeks With Tarragon recipe from Food.com.

Provided by JenPo

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 leeks, 1-in thick
vegetable oil
1 egg
salt and pepper
1 1/2 teaspoons fresh tarragon or 1/2 teaspoon dry tarragon
1/2 cup flour
2 teaspoons tarragon vinegar

Steps:

  • Trim leeks, slice in 1/2 lengthwise and rinse to remove sand and dirt. Cut them about 4-in long and place in a steamer basket and steam about 10 minutes, until tender, and set aside on paper towels for 20 minutes.
  • Beat the egg, pepper, and half of the tarragon together in a bowl.
  • Heat just enough oil to cover bottom of pan until a drop of water will sizzle in the pan.
  • Coat the leeks in the eggs, then flour, and fry until browned, turning often.
  • Sprinkle with vinegar and rest of tarragon and serve.

Nutrition Facts : Calories 131.5, Fat 1.7, SaturatedFat 0.5, Cholesterol 52.9, Sodium 36, Carbohydrate 24.9, Fiber 2.1, Sugar 3.6, Protein 4.7

FRIED LEEKS (GARNISH)



Fried Leeks (Garnish) image

We like these on all kinds of burgers and fried or baked fish. And potatoes. And garlic bread. And beef. And mushrooms and other veggies. Or atop a salad. (OKAY, already, Sandi!) I have to make at least twice as much as I need to garnish a dish since I eat half of what I make while cooking. And why shouldn't I? I'm cooking! Be sure to stay close when frying leeks because they will burn quickly just to tick you off. The repercussions of an angry leek is just not something you really get over, you know?

Provided by Sandi From CA

Categories     Onions

Time 11m

Yield 5-7 as a garnish, roughly

Number Of Ingredients 5

vegetable oil (for deep frying)
2 large leeks (All of the white part and 1-inch of the green, cleaned and julienned)
1/2 cup cornstarch
1/2 cup all-purpose flour
fine sea salt

Steps:

  • In a medium sauce pot heat oil to 350 degrees F. Sift cornstarch and flour together.
  • Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.

Nutrition Facts : Calories 116, Fat 0.2, Sodium 8.5, Carbohydrate 26.3, Fiber 1.1, Sugar 1.4, Protein 1.9

CHICKEN TARRAGON WITH LEEKS



Chicken Tarragon with Leeks image

Quick, lowfat tarragon chicken breasts in creamy leek sauce. Great for dieters! From Betty Crocker's New Choices Cookbook.

Provided by ChipotleChick

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 cup sliced leek (about 2)
3/4 cup evaporated skim milk
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon cornstarch

Steps:

  • Spray a large skillet with nonstick spray.
  • Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
  • Remove the chicken and keep it warm.
  • Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
  • Mix the remaining ingredients and stir into leeks.
  • Bring to a boil, stirring on occasion.
  • Boil and stir about 1 minute until thickened slightly.
  • Add the chicken and heat through.

JERRY TRAUNFELD'S TARRAGON CHICKEN BREAST WITH BUTTERY LEEKS



Jerry Traunfeld's Tarragon Chicken Breast With Buttery Leeks image

This dish, featured in Rob Kasper's column, tastes like spring. Try it with fresh asparagus and baby new potatoes. From the Splendid Table's How to Eat Supper, by Lynne Rossetto Kasper and Sally Swift. Jerry Traunfeld is a chef in Woodinville, Washington and the author of The Herbfarm Cookbook.

Provided by Chef Kate

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups leeks, white and light green parts only, thinly sliced
2 cups chicken broth (I use homemade, salt free)
4 tablespoons unsalted butter (divided use)
4 boneless skinless chicken breasts, about 1 1/2 pounds (organic if possible)
kosher salt & fresh ground pepper
2 teaspoons lemon juice, fresh
2 tablespoons tarragon leaves, fresh, coarsely chopped

Steps:

  • Place leeks in a large skillet with chicken broth and 2 tablespoons of the butter.
  • Cook at a gentle boil over medium heat until the leeks are tender and the broth has boiled down far enough so that the leeks are no longer completely submerged; this should take about 8 to 10 minutes.
  • Sprinkle both sides of the chicken breasts with salt and pepper.
  • Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly.
  • Reduce the heat to low; after 10 minutes, test the chicken for doneness. It should feel firm when you press it. If breast pieces are large, it could take as long as 15 minutes, but don't overcook them.
  • When the chicken is done, transfer it to a warm platter.
  • Increase the heat under the leeks to high; stir in the lemon juice , the remaining 2 tablespoons of butter and the tarragon.
  • When the butter melts, season with salt and pepper to taste.
  • Pour the leek sauce over the chicken and serve.

SAUTEED LEEKS



Sauteed Leeks image

Make and share this Sauteed Leeks recipe from Food.com.

Provided by Darkhunter

Categories     Vegetable

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 bunches leeks
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon tarragon
1/2 teaspoon ground coriander
1/2 teaspoon salt
black pepper

Steps:

  • Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
  • Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
  • Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
  • Reduce heat to medium.
  • Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
  • Serve and enjoy.

FILET MIGNON WITH TARRAGON



filet mignon with tarragon image

Make and share this filet mignon with tarragon recipe from Food.com.

Provided by chia2160

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons oil
1/4 cup shallot
1 cup beef broth
1/2 cup white wine
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons butter
2 cloves garlic, chopped
1 lb Baby Spinach
4 beef tenderloin steaks, 1 inch
2 tablespoons Dijon mustard
1 tablespoon tarragon

Steps:

  • heat oil in saucepan, add shallots and cook for 3 minutes.
  • add stock, wine and brandy, reduce until thickened, 5 minutes.
  • add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
  • add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
  • divide spinach between 4 plates, top each with a filet.
  • add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.

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