BUTTERED LEEKS
Learn how to cook leeks and turn them into a flavorful and wonderfully tender side dish by simmering them in just a bit of butter.
Provided by Molly Watson
Categories Side Dish
Time 40m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
- Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl.
- In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
- Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with the salt and stir to combine.
- Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
- Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.
Nutrition Facts : Calories 80 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 274 mg, Sugar 2 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
LEEK SAUCE (FOR ANY FISH)
This is a wonderful sauce on any fish, especially if you cook the fish very simply and let this add all the flavor.
Provided by HappyCookingMommy
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes).
- Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes).
- Remove from heat and cool slightly.
- Transfer to blender and blend until smooth. Season with salt and pepper to taste.
- Serve on top of broiled salmon, talapia, grouper, halibut, cod --
- For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.
Nutrition Facts : Calories 143.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 36.3, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 1
BUTTERED LEEKS
A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 35m
Number Of Ingredients 3
Steps:
- The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
- To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
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