Honey Glazed Leeks Recipes

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Steps:

• Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Place in a large skillet. Cook leeks, covered, in a small amount of boiling water for 8 minutes, or until barely tender; drain.
• Combine butter, honey, and lemon juice in skillet; add leeks to mixture, and simmer 6--8 minutes, or unitl leeks are glazed and thoroughly heated.

Steps:

• In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.