MASHED POTATOES WITH LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside.
- Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1½ sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ½ cup milk and ½ teaspoon salt until creamy, adding up to ¼ cup more milk as needed. Season with salt and pepper and stir in the cooked leeks.
- Transfer the potatoes to a bowl; top with the remaining butter before serving.
LEEK MASHED POTATOES
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes.
- While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes.
- Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks.
- In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve.
SCALLOPED POTATOES WITH LEEKS
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
- Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
- Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
ROASTED POTATOES, CARROTS & LEEKS
Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
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.
Nutrition Facts :
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
SAUTEED LEEKS
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
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.
SAUTEED POTATOES AND LEEKS
Make and share this Sauteed Potatoes and Leeks recipe from Food.com.
Provided by lazyme
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in frying pan.
- Add leeks and cover pan; cook 8 to 10 minutes over low heat.
- Peel potatoes and cut into thick slices; add to frying pan.
- Season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat.
- Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 362.7, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 72.1, Carbohydrate 70.8, Fiber 8.9, Sugar 4.6, Protein 8.2
MASHED POTATOES WITH SAUTEED LEEKS
Categories Potato Side Vegetarian Quick & Easy Leek Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 5
Steps:
- Cook potato pieces in large pot of boiling water until tender.
- Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium-low heat. Add leeks and cook until tender and beginning to color, stirring frequently, about 10 minutes.
- Drain potatoes and return to pot. Mash. Mix in milk. Stir in leek mixture. Season with salt and pepper and serve.
POTATOES AND LEEKS
Provided by Food Network
Categories side-dish
Time 45m
Yield 1 serving with leftovers
Number Of Ingredients 4
Steps:
- Peel and halve the potatoes. Place them in a baking dish. Scatter over the celery, leeks and a liberal sprinkling of black pepper. Cover with chicken stock, adding additional stock or water if necessary.
- Bake in a preheated 425 degree oven for about 30 minutes or until the potatoes are cooked through., basting occasionally and ading water if needed. Remove the pan from the oven and taste the sauce. Season with salt and pepper. If the sauce is watery, pour it into a suacepan and rapidly boil it down until it has the intensity of flavor you prefer.
- Serve with pork cutlet. Nape sauce over pork and vegetables
- ;
- Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup low fat yogurt. If you have less vegetables and stock, adjust the amount of yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill before serving with a garnish of chopped chives for scallion greens.
SAUTEED CARROTS AND LEEKS
Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.
Provided by TOOLBELT DIVA
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook carrots in boiling salted water until tender (about 3 minutes).
- Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
- Add carrots to leeks, season and serve hot.
Nutrition Facts : Calories 97.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.3, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1
NIF'S BUTTERMILK MASHED POTATOES WITH SAUTEED LEEKS
I kept this recipe light but you can add butter if you want to! It's an easy way to make potatoes with a little twist. I find that the salt and pepper are necessary because you don't use the salty butter. Enjoy!
Provided by Nif_H
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until fork tender.
- Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
- Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
- Scoop into a serving dish and sprinkle reserved leek mixture on top.
CRISPY POTATOES AND LEEKS
These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods.
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt 1 tbls. of butter in a heavy large nonstick skillet over medium heat. Add leeks; cook 3 minutes or until soft. Place in a large bowl and cool. Reserve skillet.
- Shred potatoes using food processor or grater, working quickly to avoid discoloration. Rinse potatoes under cold water; pat dry with paper towels. Place in the bowl with the leeks. Add green onions, salt, pepper and thyme. Toss to combine.
- Spray a 11"x7" baking dish with nonstick cookiing spray. Heat 1 1/2 tbls. of the butter and 1 1/2 teaspoons of the oil in the same skillet over medium high heat until melted and hot. Spoon half of the potato mixture into skillet, and cook 5-8 minutes or until potatoes are tender and golden brown, stirring frequently. Spread evenly in baking dish. Repeat with remaining butter, oil, and potato mixture.(Potatoes can be made to this point oup to 1 day ahead. Bring to room temperature before reheating).
- Heat oven to 350*F. Bake 20 minutes or until heated through. Heat broiler; broil 4-6 minutes or until top is browned and slightly crisp. Sprinkle with fresh chopped parsley. Enjoy!
MASHED POTATOES WITH LEEKS AND SOUR CREAM
Categories Potato Side Sauté Wheat/Gluten-Free Leek Sour Cream Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
- Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.
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