TENDER BRAISED LEEKS
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Provided by Barney Desmazery
Categories Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
- Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.
Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
BUTTER-BRAISED CARROTS AND LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
- Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
- Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
SIMPLE BRAISED LEEKS
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
- Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.
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
GRILLED BRAISED LEEKS
Steps:
- Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
- Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
BRAISED LEEKS & PEAS
A light and versatile side dish from Angela Nilsen, this can be simmered slowly as you prepare your main
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.
- Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.
Nutrition Facts : Calories 56 calories, Fat 1.9 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 3.5 grams fiber, Protein 3.6 grams protein, Sodium 0.4 milligram of sodium
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.
BRAISED LEEKS
The earthy flavor of leeks-a coveted fall vegetable-is a delicious addition to the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
- Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
Nutrition Facts : Calories 145 g, Fat 6 g, Protein 4 g
BRAISED BABY LEEKS
Tender vegetables are braised with chicken stock and thyme for a healthy, low-fat side dish
Provided by Chelsie Collins
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Wash and trim the ends and roots of the baby leeks. Heat a knob of butter in a large frying pan, and add the leeks. Roll them around to coat them in the butter.
- Add the chicken stock, bring to the boil, then turn down to a simmer and add the thyme. Cook for 20 mins or until tender. Serve with a sprinkling of thyme leaves.
Nutrition Facts : Calories 75 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
LAZY OVEN BRAISED LEEKS WITH LEMON
Most braising recipes call for stovetop cooking for color before oven baking to finish. This recipe cuts out the need for dirtying up the first stovetop pan completely. Simple and fresh, these leeks go especially well with pork.
Provided by Rachael Bryant / Meatified
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 400F. Add the fat to an ovenproof dish large enough to fit the leeks when cut in half. Put dish in the oven for a few minutes while you prep the leeks.
- Cut the tough green leaf ends from the leeks and discard (or save for stock). Slice the leeks in half lengthwise, leaving the root end intact.
- Rinse the leeks under running water, separating out the first few layers to wash out any trapped dirt or grit.
- Lay the washed leeks out on some paper towel and pat dry. Remove the root end and slice once again lengthwise so that the leeks are in quarters.
- Remove the baking dish from the oven and arrange the leeks, cut side down, in the butter or ghee. If it has browned a little, so much the better! Season with salt and pepper to taste, then return the dish and leeks to the oven for 15 - 20 minutes, until the bottoms begin to caramelize.
- Add chicken stock, cover and bake for 10 more minutes, or until tender.
- Squeeze the lemon juice over the top of the leeks while still in the baking dish, tossing them through the lemon & braising liquid. Sprinkle with lemon zest before serving & make sure to drizzle the braising liquid over the leeks, too!
QUICK BRAISED CELERY AND LEEKS
Steps:
- Trim the top and bottom stump from the head of celery. Rinse well. Set aside the innermost leafy stalks.
- Prepare the leeks: Cut off the bottom stump and dark green tops and discard, leaving the white and light green section. Slice the leeks lengthwise through the center. Place the long halves flat-side down on a cutting board, and slice the leeks into 1/4-inch thick semicircles. Rinse well.TIP: You can use the dark green leek tops for chicken stock.
- Heat a braising dish or 10" skillet with a lid over medium-low heat with the butter and thyme. When the butter has melted, add the leeks and stir. Stir in 1/4 cup of broth or water, and 1/2 teaspoon of kosher salt. Reduce the heat to the lower side of medium-low and cook, covered, for about 15 minutes, stirring with some frequency, until the leeks are very soft. TIP: The goal here is to not get too much color on the leeks. Check the leeks once or twice while cooking. If they look dry or brown, stir in an additional tablespoon of water.
- Remove the lid and give the leeks a stir. Lay the long celery stalks on top of the leeks in a single layer. Add the remaining water or broth and sprinkle with the remaining 1/4 teaspoon of kosher salt and some turns of fresh black pepper.
- Cover and cook for about 10 minutes, or until the celery is al dente.
- Fish out the thyme sprigs and taste for seasoning. Transfer the celery to a serving platter. If liquid remains in the pan, stir the leeks and cook, uncovered, until most of the liquid has absorbed and the leeks look very melted and saucy.
- Spoon the leeks over the celery and garnish the dish with some more black pepper, a squeeze of fresh lemon juice, and some reserved celery leaves. Serve immediately.
EASY BRAISED LEEKS
Make and share this Easy Braised Leeks recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F.
- Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
- Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.
ROASTED LEEKS
Have you ever thought of having roasted leeks as a side dish? You definitely should!
Provided by Adina
Categories Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
- Wash leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed.
- Cut leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
- Season: Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
- Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so; the roasting time depends on the thickness of the leek halves and your oven. When done, the roasted leeks should be tender easy to pierce with a fork.
- Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 103 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 279 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g
OVEN-BRAISED LEEKS
This good-for-your-gut-health food gets super-silky when slowly cooked in the oven. Serve these flavorful braised leeks with roast chicken or fish.
Provided by Carolyn Casner
Categories Healthy Vegetarian Dinner Recipes on a Budget
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Trim roots and dark green tops from leeks, leaving 5 to 8 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large). Rinse well, taking care to remove any grit, and pat dry. Nestle the leeks in a single layer, on their sides if necessary, in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with herbs de Provence, pepper and salt. Cover with foil and bake until very tender, 50 minutes to 1 hour. Uncover and continue baking until lightly browned, about 10 minutes more.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 12.8 g, Fat 10.8 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 163.2 mg, Sugar 3.5 g
BRAISED LEEKS WITH GARLIC
Found this recipe in a book called Cook right for your type (about food for different blood groups). Sounded so interesting and is very delicious
Provided by Sarah
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet.
- Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
- Add leeks and carrots, tossing gently to coat with oil and garlic.
- Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
- Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
- Serve hot as an interesting side dish.
Nutrition Facts : Calories 133.2, Fat 7.1, SaturatedFat 1, Sodium 39.7, Carbohydrate 17, Fiber 2.5, Sugar 4.9, Protein 1.9
BRAISED LEEKS WITH SEL DE MER
Steps:
- Preheat the oven to 375 degrees F.
- Place the leeks into a baking dish and pour the wine over them. Dot the leeks with butter and sprinkle with sel de mer. Place uncovered in the oven for 30 to 40 minutes, until they are fork tender. Remove from the braising liquid and serve immediately.
BRAISED LEEKS AND MUSHROOMS
Make and share this Braised Leeks And Mushrooms recipe from Food.com.
Provided by Tarynne
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
- Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
- Rinse under cold water; drain well.
- Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
- Add broth mixture.
- Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
- Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.
BRAISED LEEK SALAD
Created by Chef Aaron Bashy for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love leeks, but often find them overpowered in dishes where they aren't the main attraction. This recipe really showcases the leeks in all their subtle glory by caramelizing them and then adding just a few ingredients to complement the leek itself. In fact, the recipe features 3 of my favorite ingredients: leeks, feta cheese and Kalamata olives. Can't go wrong with that combination. To prepare leeks, trim off the tough dark green bits and the roots. Cut in half lengthwise then swish in a bowl of clean water to remove the sand and sediment that gets trapped between the rings of the leek. The wine is optional, but recommended.
Provided by Eat Your Vegetables
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly dry the leeks.
- Warm the olive oil in a saute pan set over moderate heat. Add the leeks to the pan, flat side down. Caramelize the leeks, paying careful attention to avoid burning them, about 4 minutes. Remove the leeks from the pan using tongs or a slotted spoon.
- If using wine, deglaze the pan with it and cook until the wine is reduced by half, a few seconds. Add the vinegar and reduce by one third, another few seconds. Add the stock and reduce by half, again, just a few seconds.
- Place one leek half on each of four salad plates. Season with salt and pepper. Drizzle equal portions of the sauce over the leeks, sprinkle with crumbled cheese and garnish with the olives.
Nutrition Facts : Calories 101.7, Fat 7.2, SaturatedFat 2.7, Cholesterol 12.6, Sodium 222.1, Carbohydrate 7.3, Fiber 1, Sugar 2.3, Protein 2.7
BRAISED LEEKS WITH LEMON
Categories Vegetable Side Quick & Easy Low/No Sugar Lemon Leek Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.
EASY BRAISED LEEKS
Serve these sweet, melty, easy braised leeks as a side dish with pork chops or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Halve leeks lengthwise (white and light-green parts only); separate layers and rinse well. In a large skillet, melt butter over medium. Add leeks and water; season with coarse salt and ground pepper. Cover and cook at a medium simmer until leeks are very tender (adding more water if necessary), 14 to 16 minutes.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 1 g, Protein 1 g
ZEYTINYAğLı PıRASA (TURKISH BRAISED LEEKS AND CARROTS) RECIPE
Steps:
- Begin by washing the leeks and cutting them into 2-inch diagonal slices. Place them in your pressure cooker or in a large saucepan.
- Wash and peel the carrots and cut them into diagonal slices about 1/4-inch thick. Place them in the saucepan with the leeks.
- Add the uncooked rice, sugar, salt, pepper, and parsley. Drizzle the water and lemon juice over the top. Bring the water to a boil then reduce the heat and cover the pan. Let the leeks and carrots simmer slowly until the water is almost gone and they are very tender.
- Once your vegetables are cooked, leave them to cool down in the pan with the cover on. When they've cooled down to room temperature, remove the lid. Pour the olive oil evenly over the vegetables and move them around in the pan to work the oil through them. Don't stir them as this will damage the vegetables. Sprinkle some more chopped fresh parsley over the top.
- When you are ready to serve them, slide the vegetables out of the pan on to your serving plate. If you need to use a spatula or spoon, scoop them out of the pan very gently as not to damage them.
- You can serve the leeks and carrots at room temperature, or refrigerate them for a few hours before serving. You can squeeze a little more lemon juice over the top just before serving for extra tang.
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 563 mg, Sugar 8 g, Fat 9 g, ServingSize 1 bowl (6 servings), UnsaturatedFat 0 g
EASY LEMON BRAISED LEEKS RECIPE
Instead of using lots of fat or high heat to cook the leeks, we use stock to stew them slowly in a pot covered by a lid. This makes the leeks tender and creates the most delicious broth on the bottom of the pot.
Provided by Adam and Joanne Gallagher
Time 25m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- In a pot with lid, heat the olive oil over medium heat. Add the leeks and cook until beginning to brown, about 5 minutes.
- Add the stock, lemon zest, a 1/4 teaspoon of salt and a few grinds of black pepper. Bring to a simmer then turn heat down and cook, covered, at a low simmer, until tender, about 10 minutes.
More about "simple braised leeks food"
BRAISED LEEKS RECIPE - COOKING LIGHT
From cookinglight.com
Servings 4Calories 130 per servingTotal Time 28 mins
- Add oil; swirl to coat. Add leeks, cut side down, and cook 6 minutes or until browned on both sides, turning once.
BRAISED LEEKS RECIPE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
5/5 (1)Category Baked GoodsCuisine Baked GoodsTotal Time 50 mins
- Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outer layers. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand or silt. Transfer to paper towel, cut side down to drain.
- Preheat oven to 350°F with the rack in the middle position. Melt butter in a large skillet on medium to medium-high heat. Add prepared leeks, cut side up and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine and cook for an additional 10 minutes or until the liquid has reduced by half. Cover skillet and transfer to oven to bake for 20 minutes.
- Prepare the vinaigrette: Melt butter in a small skillet on medium-high heat. Add the shallots and anchovies and cook until soft and tender. Add mustard, lemon juice and vinegar and stir until vinaigrette bubbles. Remove from heat.
- Serve: Remove skillet from oven, carefully remove lid and transfer braised leeks to an attractive service platter. Sprinkle with chopped egg and then drizzle with hot vinaigrette. Garnish with chopped parsley and lemon zest. Season with salt and pepper and serve immediately.
BRAISED BABY LEEKS | ASDA GOOD LIVING
From asda.com
4/5 (11)Total Time 35 minsCategory SidesCalories 21 per serving
- Stir the Dijon mustard into the stock and season well with black pepper. Put leeks into a deep roasting tin and pour over the stock mixture.
- Top with the thyme sprigs and dot with the butter. Cover the tin tightly in foil and cook in the oven for 20mins.
BRAISED CHICKEN THIGHS WITH LEEKS - MY THERAPIST COOKS
From mytherapistcooks.com
4.8/5 (16)Total Time 1 hrServings 4
- While preheating, prep the leeks. Remove any tough outer stems/leaves and cut the leeks in half lengthwise, then thinly slice into half-moon shapes. Add the leeks to a bowl and fill with water. Swish the leeks around in the water and let sit for a few minutes; any grit or sand will sink to the bottom. Remove the leeks carefully to not disturb the dirt and let dry on a clean kitchen towel.
- When the pan is hot, add a drizzle of olive oil and two tablespoons of the butter. Sprinkle the chicken very liberally with salt and pepper and add the thighs cut side down to the pan. Let the chicken cook undisturbed for 8-9 minutes until the chicken skin is brown and crispy. Flip the chicken and cook for 5 minutes more, then remove to a plate.
- Add the leeks and garlic cloves to the chicken drippings. Stir for two minutes, then add the chicken stock. Stir to release any chicken from the bottom of the skillet, then add the chicken skin-side up to the sauce. Add the lemons cut-side up to the sauce between the chicken pieces.
EASY BRAISED LEEKS IN WHITE WINE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine BelgianTotal Time 45 minsCategory Side DishCalories 154 per serving
- Chop off the leek roots and remove the tougher darker green leaves. Then slice the leeks finely and add them to a colander. Rinse them very well under cold running tap water to remove all the dirt and sand. That extra grainy crunch is really unpleasant here…
- Then let the sliced leeks drain a little. In the meantime add half of the unsalted butter to a large pan and add the chopped garlic and the bay leaf.
- Place the pan over medium heat and let the butter melt. As soon as this is done, then add the drained leeks to the pan.
- Stir well and cook the leeks for 4 minutes. Season with a little pinch of pepper, salt and nutmeg. Then pour in the white wine.
BRAISED LEEKS - FOX AND BRIAR
From foxandbriar.com
5/5 (5)Category SidesCuisine AmericanTotal Time 35 mins
- Trim the leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels.
- Heat a 12 inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle sugar, 1/4 teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes.
- Add wine, broth and thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife.
- Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in remaining 1 tablespoon of butter and lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.
BRAISED LEEKS WITH PARMESAN AND THYME RECIPE | GOOD FOOD
From goodfood.com.au
- For 6 people, clean and wash 6 large, plump leeks, slice each down the centre then cut each length in half, giving each person 4 half-cylinders.
- Place the leeks - cut side facing up - in a baking dish so they fit snugly. Pour chicken stock in the dish until the leeks are not quite covered. Sprinkle the leek faces with extra virgin olive oil and season well with salt and pepper. Distribute a generous amount of grated parmesan on top and finish with a little freshly chopped thyme. Bake for 15 to 20 minutes until the leeks are tender.
WHAT ARE LEEKS AND WHAT DO THEY TASTE LIKE? | MYRECIPES
From myrecipes.com
Estimated Reading Time 6 mins
FULL CIRCLE - RECIPE: SIMPLE BRAISED LEEKS RECIPE
From fullcircle.com
Servings 2-4
BRAISED LEEKS WITH BEURRE BLANC (FRENCH BUTTER… | THE ...
From themodernproper.com
Cuisine FrenchTotal Time 55 minsCategory Dinner, Gluten-Free, Low-Carb, VegetarianCalories 269 per serving
BRAISED LEEKS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 4-6Category Side Dishes
BUTTER-BRAISED LEEKS | MIDWEST LIVING
From midwestliving.com
Servings 2.5Calories 14 per servingTotal Time 1 hr 25 mins
LEEK RECIPES | EASY VEGETABLE RECIPES
From easy-french-food.com
BRAISED LEEKS RECIPE JAMIE OLIVER WITH INGREDIENTS ...
From tfrecipes.com
BRAISED LEEKS RECIPE - GLUTEN FREE RECIPES
From fooddiez.com
BRAISED LEEKS - MARTHA.COM
From martha.com
EASY BRAISED LEEKS RECIPES RECIPES
From tfrecipes.com
SIMPLE BRAISED LEEKS RECIPES
From tfrecipes.com
45 LEEK RECIPES - DELICIOUS. MAGAZINE
MISO-MAPLE BRAISED LEEKS » GORDON RAMSAY.COM
From gordonramsay.com
SIMPLE BRAISED LEEKS RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED LEEKS - THE GREEK VEGAN
From thegreekvegan.com
EASY BRAISED LEEKS RECIPES RECIPE FOR DEVILED
From tfrecipes.com
EASY BRAISED LEEKS RECIPES RECIPES - FOOD NEWS
From foodnewsnews.com
EASY BRAISED LEEKS - TFRECIPES.COM
From tfrecipes.com
EASY BRAISED LEEKS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love