BRAISED LEEKS WITH LEMONS
Provided by Barbara Kafka
Categories side dish
Time 1h
Yield 8 servings as a side dish
Number Of Ingredients 5
Steps:
- Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
- Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams
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.
CONFIT LEEKS WITH LENTILS, LEMON AND CREAM
Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
- If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
- Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
- Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
- As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
- When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
- While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
- When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.
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
BRAISED ENDIVE WITH LEEKS
Steps:
- Preheat oven to 325 degrees.
- Rinse the endive but leave the heads whole. Slice the leeks, trimming the roots and withered leaves. Rinse them thoroughly in several changes of cold water, making sure you have removed all the grit. Do not worry if the slices come apart.
- Place the sliced leeks across the bottom of a buttered shallow baking dish just big enough to hold the endive in one layer (use two dishes if necessary). Arrange the endive on top and add the butter, cut into pieces, and the chicken stock. Season to taste with salt and pepper.
- Cover with wax or foil paper and bake until the endive is tender (about 30 or 40 minutes) and the liquid has reduced to a syrupy glaze. (Remove the paper during cooking, about halfway through, if necessary to reduce the liquid).
- Sprinkle with chervil or parsley and serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 500 milligrams, Sugar 2 grams, TransFat 0 grams
LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON
This is an incredibly easy and very wonderful way to prepare leeks. It is a perfect accompaniment for grilled fish or chicken served with buttered noodles. From the Perfect Vegetables Cookbook by Cook's Illustrated.
Provided by Ms B.
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim leeks about 2 inches beyond the point where the leaves start to darken.
- Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
- Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
- Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
- Melt the butter in a 12-inch skillet over medium-high heat.
- Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
- Add the cream, broth and zest.
- Cover and simmer until the leeks are tender, about 5 minutes.
- Remove the lid and cook until the braising liquid thickens, about 2 minutes.
- Sprinkle with parsley, season with salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 161.6, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.6, Sodium 72.7, Carbohydrate 13.7, Fiber 1.7, Sugar 3.6, Protein 2.1
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