Roasted Potatoes Leeks And Cabbage Food

ROASTED POTATOES, LEEKS AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
• In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
• Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

LEEK AND CABBAGE MASHED POTATOES

Steps:

• Peel potatoes and quarter. Cut cabbage into 1-inch squares. In a 5- to 6-quart kettle cover potatoes and cabbage with salted cold water by 2 inches and simmer until very tender, about 30 minutes.
• While vegetables are simmering, cut pale green and white parts of leeks into 1/2-inch pieces and in a bowl of cold water wash leeks well. Lift leeks from water into a colander to drain. In a saucepan simmer leeks in broth, covered, until very tender, about 20 minutes. Drain leeks in a sieve set over a bowl and reserve cooking liquid.
• Drain potatoes and cabbage in a colander and transfer to a large bowl. With a potato masher mash mixture. Stir in leeks, adding some of reserved cooking liquid to thin potatoes if desired. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.

SAUTEED LEEKS AND CABBAGE

Steps:

• Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

BAKED POTATOES, LEEKS AND CARROTS

Steps:

• Heat the oven to 180 C or 350°F.
• Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
• Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
• Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
• Serve hot straight from the dish.

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

ROASTED POTATOES, CARROTS & LEEKS

Steps:

• Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

CABBAGE AND POTATOES

Steps:

• In a heavy skillet, fry bacon until crisp, do not drain.
• Add potatoes and onion, cook until lightly browned.
• Stir in cabbage, vinegar and hot water.
• Continue to cook over medium heat until cabbage is wilted and potatoes are fork tender; stirring frequently.
• The water should cook out, if needed raise heat and continue to cook until the cabbage and potatoes are lightly browned.
• Sprinkle the caraway seeds over all and adjust salt and pepper to taste.

ROASTED POTATOES, CARROTS AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Spray 2 large roasted pans or casserole dishes with non-stick spray. .
• Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
• After rinsing potatoes dry very well with paper towels or a clean dish towel. .
• Divide potatoes evenly between the roasting pans. .
• Add baby carrots to both roasting pans. .
• Slice dark green parts and end of root tip off of the leeks. .
• Slice the leek vertically from light green end toward root, but leave it attached at the root. .
• Turn the leek over on its side and slice it vertically again. .
• Rinse the heck out of the leek, making sure there is no grit in between the layers. .
• Chop the leeks in to 1 inch pieces. .
• Reserve the leeks for later. .
• Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
• Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
• Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
• Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
• Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
• *I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
• **making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .