CHARDONNAY POACHED LEEKS AND CREME FRAICHE DRESSING
I sometimes struggle to come up with innovative & seasonal vegetable accompaniments; this recipe was devised when I had about 4 leeks left after making Leek & Potato soup, and about half a glass of Chardonnay!! It's a cross between poaching & steaming them in the Chardonnay, you don't want too much liquid. When you are ready to serve the leeks, add your creme fraiche & seasonings and you have an elegant & easy vegetable side dish! Try and use thin leeks rather than the tougher & larger leeks. Measurements are based on 4 people - I have allowed one leek per person, based on the fact that there will be other side dishes & maybe potatoes served as well.
Provided by French Tart
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the leeks thoroughly and trim of the very tough green tops and the woody base.
- Make sure you have some of the green as well as the white of the leeks.
- Cut the leeks into 1" diagonal slices.
- Put into a large saucepan and add the Chardonnay or white wine.
- Add the sugar and stir around.
- Bring to the boil, without a lid.
- Turn the heat right down, put the lid on and simmer very gently for about 5 to 10 minutes or until the leeks still hold their shape & colour, but are soft. (Cooking times vary on whether the slices are 1" or smaller/larger!).
- Add the creme fraiche, pepper & salt and mix gently.
- Serve with some chopped parsley as a garnish, making sure everyone gets some of the wine & cream sauce!
- N.B. Grated lemon is also very nice as a finishing touch, especially if you are serving it with fish.
Nutrition Facts : Calories 120.4, Fat 3, SaturatedFat 1.8, Cholesterol 10.3, Sodium 22.9, Carbohydrate 15, Fiber 1.6, Sugar 5, Protein 1.5
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
LEEKS WITH CHARDONNAY AND CREME FRAICHE
An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.
Provided by jennifer
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
- Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g
LEEKS AND CARROTS IN CHARDONNAY CREAM SAUCE
I came up with this on my own. I was inspired by a couple different leek recipes on. My touch is the rosemary, wine and bacon. Turned out delicious and thought I'd share. Delicious side dish.
Provided by L. Duch
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Using bacon drippings, sauté leeks, carrots and rosemary until leeks are opaque. About 15 minute.
- Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).
- Add the cream and simmer, covered, until leeks and carrots are tender.
- Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.
- This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.
- **NOTE: If you prefer carrots that are softer, then parboil them prior to sautéing.
- The timing is an estimate as I really wasn't planning on posting this, but after we ate it I figured it deserved a place on here :-). ENJOY!
Nutrition Facts : Calories 303.4, Fat 27.9, SaturatedFat 15.8, Cholesterol 88.4, Sodium 107.7, Carbohydrate 6.9, Fiber 1.3, Sugar 2.4, Protein 2.3
CRAB CAKES WITH CHARDONNAY CREAM SAUCE
The secret to the crisp coating in this recipe? Crushed potato chips! This recipe is from Bon Appetit and is my favorite crab cake recipe.
Provided by Cream Puff
Categories Crab
Time 1h15m
Yield 16 crab cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil wine and leeks (or green onions) in heavy, medium saucepan until mixture is reduced to 1/2 cup (about 10 minutes). Reduce heat and add cream; simmer until liquid is reduced to sauce consistency (about 10 minutes). Season to taste with salt & pepper. Set aside and keep warm.
- In large bowl, mix crabmeat, 1/2 cup crushed potato chips, bread crumbs and next 7 ingredients until well blended. Using 1/4 cupful of crabmeat for each cake, form mixture into 16 (2-1/2 inch diameter) cakes. Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
- Heat 2 tablespoons oil in large, heavy skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper towel lined plate to drain.
- How to plate: Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
- NOTE: You can prepare the crab mixture and form the crab cakes, and make the sauce, 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Re-warm sauce and fry crab cakes just before serving.
Nutrition Facts : Calories 711.2, Fat 43.4, SaturatedFat 10.6, Cholesterol 123, Sodium 1590, Carbohydrate 48.4, Fiber 4.2, Sugar 2.2, Protein 24.7
SAUTEED CARROTS AND LEEKS
A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Provided by mcgerm
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g
CARROTS AND LEEKS
Provided by Ian Knauer
Categories Side Sauté Quick & Easy Dinner Leek Carrot Spring Potluck Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces and wash
- Sauté leeks in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5 to 6 minutes.
- Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20 to 25 minutes.
- Boil, uncovered, until liquid has evaporated, 3 to 5 minutes.
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