Sauteed Green Apples And Leeks Recipes

Steps:

• Split leeks in half lengthwise, and trim the bottoms, leaving a little of the root end intact so they stay together. Wash well, and dry. Cut leeks into thin strips about 2 inches long.
• In a medium saute pan over medium heat, melt 1 teaspoon butter. Add leeks, and cook until soft, about 3 minutes. Remove from pan, and set aside.
• Melt remaining teaspoon butter, and add apple slices. Turn heat to high, and cook until apples are lightly browned and soft, about 3 minutes. Return leeks to pan, and toss together to combine. Serve immediately.

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Steps:

• Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
• Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

Steps:

• Split the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well several times and dry. Cut lengthwise into thin strips, about 2 inches long.
• In a medium skillet (nonstick is best) over medium heat, melt teaspoon of margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.
• In the same pan, melt the remaining teaspoon of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.
• Return the leeks to the pan and toss together to combine.
• Serve immediately.

Steps:

• Arrange the leeks and apple wedges in a single layer in a wide, shallow casserole dish with a lid. Poke the sprigs of thyme in among the leeks and pour over the stock. Season and dot the butter on top.
• Place over a medium heat, bring to the boil, then put the lid on and gently simmer for 15 mins or until the apples and leeks are tender.

Steps:

• Heat olive oil to medium high heat in a non stick skillet. Add leeks and cook until tender, about 5 minutes. Add apples, salt, pepper, and fennel seeds. Cook for another 4-5 minutes until apples soften.
• Lower heat to medium low and add honey & vinegar. Cook for 1 minute. Remove from heat and serve.

Steps:

• Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
• Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
• Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
• Reduce heat to medium.
• Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
• Serve and enjoy.

Steps:

• Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
• Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
• Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.