BRAISED LEEKS WITH PARMESAN
Inspired by a Marcella Hazan recipe, this side dish helps Pandolfi feel closer to his Italian heritage. Wash leeks after they're halved by dunking them in a bowl of cold water and vigorously swishing to dislodge dirt and grit trapped between the layers. You may need to repeat the process once or twice, depending on the level of grit. We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami wallop, making for a supremely satisfying side.
Provided by Keith Pandolfi
Time 45m
Yield Serves 6 (serving size: 2 leek halves)
Number Of Ingredients 7
Steps:
- Place 1 tablespoon oil and 1 teaspoon butter in a large, high-sided skillet over medium-high; cook until butter foams. Add half of leeks, cut side down; cook 5 minutes, pressing leeks occasionally, until cut sides are deeply browned. Remove leeks from pan. Repeat procedure with remaining oil, butter, and leeks.
- Return all leeks to pan; add wine. Reduce heat to medium-low; cover and simmer 20 minutes or until leeks are tender when pierced with a fork. Stir in salt and pepper. Transfer mixture to a platter; top with Parmesan cheese.
Nutrition Facts : Calories 135, Carbohydrate 13 g, Cholesterol 7 mg, Fat 7.4 g, Fiber 2 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 243 mg, Sugar 4 g
BRAISED LEEKS WITH PARMESAN
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
- Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
- Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams
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.
LEEKS BRAISED WITH PARMESAN CHEESE
Make and share this Leeks Braised With Parmesan Cheese recipe from Food.com.
Provided by Shahana
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Combine leeks, oil and water in baking dish.
- Sprinkle with pepper if desired.
- Cover with foil and bake until tender, about 25 minutes; drain.
- Sprinkle with cheese; bake, uncovered, until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 88.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 2.9, Sodium 69.6, Carbohydrate 12.7, Fiber 1.6, Sugar 3.5, Protein 2.6
CREAMY PARMESAN LEEKS
I had never eaten leeks until I met my husband, so this is his recipe. It's nice and quick and easy.
Provided by JustJanS
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the leeks, water and butter in a saucepan with a tightly fitting lid.
- Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
- Stir in the cream and heat, then fold in the parmesan cheese and serve.
Nutrition Facts : Calories 166.8, Fat 14, SaturatedFat 8.7, Cholesterol 46.3, Sodium 140.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 3.8
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