Dilled Broccoli And Leek Puree Recipes

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
• Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat a frying pan with a lid over a medium heat and add the oil. Cook the leeks, with the lid on, stirring occasionally until just tender - about 5 mins. Set aside.
• On a lightly floured surface, roll out the pastry and cut out a rough 26cm circle - use a big dinner plate as a template. Cover a baking tray with baking parchment, sprinkle the polenta or semolina over it, and place the pastry circle on top. Score a circle about 2cm from the edge. Spread the leeks out evenly inside the scored circle, then bake for 10 mins until the edges have puffed up. Remove from the oven and turn heat down to 200C/180C fan/gas 6. Bring a medium pan of water to the boil.
• Blanch the broccoli in the boiling water for 1 min, then drain and cool under running water. Drain again and arrange on top of the leeks. Mix together the crème fraîche, Parmesan, egg yolks and some seasoning, then pour evenly over the veg. Sprinkle with the flaked almonds. Bake the tart for 15-20 mins until golden. Serve warm or cold.

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• Use the white bread, medium crust setting.

Steps:

• Melt the butter in a large pan.
• Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
• Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
• Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
• Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
• Blend until smooth and then return to a clean pan.
• Stir in the cream, season to taste and re-heat gently just before serving.

Steps:

• 1. Melt butter in large skillet over medium heat. 2. Add onions/leeks to skillet. Cover and cook till very soft about 20 minutes. Stir often to prevent burning. 3. Cook potato in saucepan full of boiling salted water until almost tender about 15 minutes. 4. Add broccoli stems to water and cook 5 minutes. Add florets and cook until all vegetable are tender, about 5 minutes longer. 5. Drain vegetables well and transfer to a food processor. 6. Add the onion/leek mixture and puree until smooth. 7. Add cream and dill and stir to blend. Season with salt and pepper.