LEEKS WITH CHARDONNAY AND CREME FRAICHE
An easy and elegant side dish that stands out. Think leeks can only be an ingredient? Try this recipe tonight and see that they can be the star! A great alternative to the usual potatoes or rice, and goes especially well with seafood. I also suggest you use white pepper instead of black if you have it.
Provided by jennifer
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
- Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 5.8 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 49.1 mg, Sugar 2.7 g
CHARRED LEEKS WITH QUICK-PICKLED CHILES AND PEACH VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Split the leeks in half. Run the cut sides under water, fanning the layers to remove any trapped silt or sand. Cut the leek halves into 2-inch pieces. Place the leeks in a colander to dry.
- Add the peaches and chiles to a mason jar with a lid. Heat the vinegar, sugar, mustard seed, cloves, 1 teaspoon salt and 1/2 cup water in a small saucepan, stirring, until the sugar is dissolved, 2 to 3 minutes. Pour the vinegar mixture into the jar with the peaches. Leave the jar uncovered to come to room temperature while you cook the leeks.
- Heat 2 tablespoons of the olive oil in a heavy-bottomed skillet with a lid over medium-high heat. Add the leeks to the oil cut-side up. Cook until the leeks crisp and char, about 3 minutes. Flip, cover and cook until the leeks brown on the cut sides and begin to soften, about 5 minutes. Remove the leeks to a serving platter.
- Measure 2 tablespoons of the pickling liquid into a measuring cup, jar or small bowl. Whisk in the lime juice and remaining 2 tablespoons olive oil.
- Spoon a few peaches and chiles over the leeks, then pour over the dressing and sprinkle with mint. Serve immediately.
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE
An easy veggie side dish with plenty of crunch, coated in a mustard, chilli and anchovy dressing to give an umami hit
Provided by Rosie Birkett
Categories Side dish
Time 30m
Number Of Ingredients 12
Steps:
- Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
- Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
- Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
- To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
- Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.
Nutrition Facts : Calories 143 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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