SIMPLE BRAISED LEEKS
Steps:
- Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
- Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
- Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.
BUTTER-BRAISED CARROTS AND LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
- Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
- Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
BUTTERED LEEKS
This is my favourite way of cooking leeks - very gently, in their own juices and served as a vegetable, particularly at the end of winter when there's not an awful lot else available.
Categories Sides Root Vegetables Sunday roast
Yield Serves 2
Number Of Ingredients 3
Steps:
- When the leeks are trimmed and washed, cut them all the way through vertically, then chop them into 1 inch (2.5 cm) pieces. Now place a small frying pan over a medium heat, add the butter and let it melt - it needs to lightly coat the surface of the pan. Now add the leeks and some seasoning, stir them around, then turn the heat down to low and let them cook gently for about 5 minutes without a lid, stirring them 2 or 3 times. There will be quite a lot of juice that collects in the pan, so use a draining spoon to serve.
BRAISED WHITE BEANS AND LEEKS
Make and share this Braised White Beans and Leeks recipe from Food.com.
Provided by Brookelynne26
Categories Beans
Time P1DT4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans, uncovered, in a large bowl of cold water for at least 4 hours, or up to overnight. Drain and set aside.
- Arrange a rack in the lower third of your oven and preheat to 225°F.
- Trim the leeks discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles. In a Dutch oven or ovenproof casserole over medium heat, warm the olive oil. Add the celery, garlic, and leeks and cook until the vegetables are softened, 3-5 minutes.
- Add the beans, thyme, herbs de Provence, red pepper flakes to taste, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in the vegetables broth and 1/2 cup water and bring the mixture back up to a gentle boil. Cover the pot with an ovenproof lid or cover tightly with foil. Place in the oven and cook, checking occasionally to make sure the pot is never dry, until the beans are soft throughout but not falling apart, 3 to 3 1/2 hours. If the pot seems dry, add water in 1/2 cup increments and stir once or twice. Taste and adjust the salt and pepper if necessary.
- Remove the pot from the oven and turn the temperature to 500°F Sprinkle the mozzarella and Parmesan on top of the bean mixture and put the pot back in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, 8-10 minutes. Serve hot.
Nutrition Facts : Calories 126.6, Fat 6.9, SaturatedFat 3.2, Cholesterol 16.6, Sodium 201.8, Carbohydrate 10.2, Fiber 2.4, Sugar 3.6, Protein 7.3
BUTTER BEANS AND BRAISED LEEKS
Butter beans tend to be a little bland so don't be afraid to season well. This can be served over steamed rice of chilled as a salad.
Provided by BeckyF
Categories Beans
Time 50m
Yield 4 Appetizers, 2 serving(s)
Number Of Ingredients 13
Steps:
- Place the butter beans in a heavy saucepan and cover with cold water.
- Bring to a boil over high heat, reduce to a simmer, and cook,covered (with the lid cracked), until the beans are tender, about 1 hour.
- Drain and cool.
- Heat the olive oil in a large, heavy skillet over medium-high heat.
- Add the onions and garlic and saute, stirring constantly, until soft, about 5 minutes.
- Add bay leaf and cardamom and cook for 1 minute.
- Add the leek rounds and carrot, reduce the heat, and saute, covered, for about 5 minutes, stirring occasionally.
- Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 minutes, uncovered, stirring constantly.
- Add the vinegar, salt and pepper, stir well, and remove from the heat.
BRAISED LEEKS, PEAS AND ONIONS IN BUTTER SAUCE RECIPE
A sophisticated but really easy vegetable side dish. If you end up liking it, you'll have it easily committed to memory in no time flat. This is a great side dish for times when every spot inside and on top of your stove is already claimed, or for the summer when you don't want to turn the stove on at all.
Provided by CooksInfo
Categories Vegetables
Time 50m
Number Of Ingredients 7
Steps:
- Peel and quarter the onions, then cut a few of the quarters in half again, trying to keep them as intact as possible (but don't sweat it.) Set aside.
- Trim the roots and the toughest parts of the tops off off the leeks. Slice them into rings, then wash the rings in a pan or sink of water and set aside. (Tip: a salad spinner provides an ideal vessel to wash them in, then spin quickly dry in after.)
- Put the butter and bay leaves in a large, shallow microwave proof dish. Nuke on high until the butter is melted (about one minute), then stir in the onions gently. Nuke on high until the onions are starting to get soft and translucent, which will be around 10 minutes depending on your microwave. Give them a stir halfway through.
- Add the leeks, the stock and a few pinches of dried herbs, stir, cover the dish (either with a plate or some plastic wrap -- if you use plastic wrap, stab it a few times with the tip of a knife.) Nuke on high until the leeks are getting soft -- about 15 minutes. Stir in the peas, and nuke for a final 7 minutes or until the peas are cooked.
- Send to the table hot.
BRAISED COD WITH BUTTER BEANS & MINT
Buy sustainable cod and enjoy this nutritious, low-fat treat
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 27m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Check the cod for bones and remove if necessary. Heat the oil in a flameproof casserole, add the spring onions, saffron and garlic, then cook over a low heat for 1-2 mins until soft.
- Add the butter beans and stock, then bring to the boil and season. Nestle the cod, skin-side up, into the butter beans, then cover and cook in the oven for 10 mins, or until the cod is just done. Lift from the oven and check the seasoning. Add the mint just before serving.
- To serve, put 2 slices of toasted baguette in a bowl, top with butter beans and cod (pulling away the skin if you want) then spoon the cooking juices around the fish. Finish with a dollop of crème fraîche.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.01 milligram of sodium
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- Heat the oil in a Dutch oven or large, deep skillet over medium-high heat. Season the chicken with 1 teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate.
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- In a large skillet (ideally nonstick one), melt 2 tablespoons butter over medium-high heat. Sprinkle the sugar and 1/4 teaspoon salt evenly over the bottom of the skillet.
- Gently place leeks into the skillet in a single layer, cut side down. Cook for about 5 minutes, shaking the skillet occasionally until the cut side of the leeks is golden brown. If your leeks brown too quickly, adjust the heat.
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- Add the sliced chorizo to the pan and turn up the heat a little; let it brown and char in places. Stir in the thyme leaves.
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- Trim the leeks of the dark green tops, leaving only the white and light green parts. Halve them lengthwise, leaving the root end intact. Place in a large bowl of water and swish around to remove dirt from the layers. Leave in the water for up to 15 minutes, then remove and drain on paper towels.
- Heat a 12 inch skillet that has a lid over medium high heat (See note). Add two tablespoons of butter. When melted, sprinkle sugar, 1/4 teaspoon of salt and pepper evenly over the bottom of the skillet. Add the leeks, cut side down in a single layer. Cook until getting golden brown and caramelized, about 5 minutes.
- Add wine, broth and thyme. Reduce heat to low, cover and simmer for 10-15 minutes. Leeks are done when easily pierced with a knife.
- Remove leeks from pan and cover. simmer remaining liquid over medium high heat until thickened, 1-2 minutes. stir in remaining 1 tablespoon of butter and lemon juice. Taste sauce and add salt and pepper if needed. Spoon sauce over leeks and serve.
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