STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
- Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
- Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.
SICILIAN STEAMED LEEKS
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MUSTARD-CAPER VINAIGRETTE
Provided by Susie Middleton
Yield Yields about 1 cup.
Number Of Ingredients 11
Steps:
- In a small bowl or glass jar with a tight lid, whisk or shake all of the ingredients. The vinaigrette can be refrigerated for a week.
JAPANESE 'LEEKS' WITH MISO-MUSTARD
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
Provided by David Tanis
Categories brunch, dinner, lunch, quick
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
- In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
- Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
BRAISED LEEKS WITH MUSTARD CREAM
Another delicious-sounding vegetable side dish - slightly adapted - from Vicki Wild's 'Wild Sides: An A-Z of exceptional vegetable side dishes'.
Provided by bluemoon downunder
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200ºC.
- Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
- Add the leeks and roast for 10 minutes.
- Remove the leeks from the oven and turn them over in the pan.
- Roast for a further 10 minutes.
- Remove the leeks from the oven and add the stock.
- Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
- Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
- MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
- Add the shallots and sauté for 5 minutes or until softened.
- Increase the heat a little, add the wine and slowly bring to the boil.
- Simmer until the liquid has reduced by half.
- Stir in the cream and simmer gently until the sauce begins to thicken.
- Stir in the mustard.
- Add half the chives and season to taste with salt and pepper.
- Drizzle the leeks with the mustard cream and garnish with the remaining chives.
- Serve.
Nutrition Facts : Calories 562.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 135.6, Sodium 226.9, Carbohydrate 24.1, Fiber 2.3, Sugar 6.4, Protein 6.1
LEEKS WITH SHALLOT CAPER VINAIGRETTE
Categories Side Vegetarian Quick & Easy Vinegar Leek Vegan Shallot Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a first course
Number Of Ingredients 8
Steps:
- Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.
- In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.
- In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.
- Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.
STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE
Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
- Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
FLORAL VINAIGRETTE
This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.
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STEAMED LEEKS WITH MUSTARD-SHALLOT VINAIGRETTE - FOOD & …
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4/5 Total Time 35 minsServings 4
- In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.
- Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.
- Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.
STEAMED LEEKS WITH MUSTARD VINAIGRETTE - COOK FOR YOUR LIFE
From cookforyourlife.org
4/5 (4)Estimated Reading Time 2 minsCategory SaladsCalories 338 per serving
- Cut each of the leeks lengthwise in half, then, if they are long, across once. Soak in cold water for 15 minutes to remove dirt.
- Put the leeks, cut side, in a wide skillet with a lid. Add water to almost cover, sprinkle with salt and bring to a low boil over medium heat.
- Cover, turn the flame to low and simmer until the leeks are tender, about 15 -20 minutes. Using tongs, transfer the leeks onto a plate lined with paper towels to drain. Let cool to room temperature.
- Line up the leeks on a serving platter and drizzle with the vinaigrette. Add a grind or two of black pepper. Serve at room temperature.
STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Prepare the vinaigrette: In a small bowl, combine the vinegar and salt and whisk to dissolve the salt. Add the mustard, capers, and oil and whisk to blend. Taste for seasoning. Set aside.
- Bring 1 quart water to a simmer in the bottom of a steamer. Place the leeks on the steaming rack. Place the rack over the simmering water, cover, and steam until the leeks are soft and cooked through, about 10 minutes.
- Drain the leeks and transfer to a platter. Immediately cover with the vinaigrette while the leeks are warm, so they soak up the sauce. Sprinkle with chives or parsley and serve.
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4.6/5 (5)Estimated Reading Time 2 minsCategory Basics, Sauces And DressingsCalories 265 per serving
- Spoon the mustard into a large salad bowl, with a pinch of salt and a grind or two of black pepper. Add the vinegar to the mustard and whisk until completely blended and smooth.
- Beating continuously, slowly add the oil into the mustard mixture until it is all combined and you have a thick smooth cream. Add half of the water and beat to blend. Taste for sharpness. If it is still too sharp, beat in the rest of the water, or a little more oil, depending on how light you like your dressing. Adjust for salt and it''s ready!
BRAISED LEEKS RAVIGOTE - MORE.CTV.CA
From more.ctv.ca
Cuisine FrenchCategory DinnerServings 4
- SET UP A LARGE BOWL of ice and water. In a large pot, bring three quarts of water to a boil, then add one teaspoon salt.
- Add the leeks and cook until softened, six to eight minutes. Transfer to the ice bath to cool, then drain. Set aside.
- Meanwhile, in a bowl, whisk together the vinegar, mustard, and a pinch of salt, then slowly whisk in the canola oil. Add the chopped egg, capers, shallot, cornichon, chives, tarragon, and parsley. Set the vinaigrette aside.
- Place leek halves in the oven to reheat for seven minutes or until just warm. Place two leek halves on each of four plates. Spoon vinaigrette over and around leeks, season with white pepper, and serve immediately.
LEEK WITH MUSTARD VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
Servings 12
- Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Whisk in shallots. Season vinaigrette to taste with salt and pepper.
- Trim dark green tops from leeks; then trim root ends, leaving base intact. Cut leeks lengthwise into quarters. Rinse under cold water to remove any soil. Working in batches, steam leeks on rack in large pot until tender, about 8 minutes. DO AHEAD Vinaigrette and leeks can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk vinaigrette before using.
- Arrange leeks on large platter. Drizzle vinaigrette over. Sprinkle alternating bands of chopped egg yolks, egg whites, and parsley over and serve.
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