what to do with leeks
- Thread starter Tiggeroo
- Start date
Leeks are a old world vegetable. They add flavor to many dishes. I have a few recipes that I will dig out and post for you. For now a delightful way of eating leeks is to braise them
<center>Braised Leeks</center>
6 leeks
2 tlb. olive oil
2 cloves garlic, crushed or minced
1/2 c. dry white wine
salt and pepper to taste
Slice the leeks in half, do not use the green part, just the white portion. Trim off the root. Wash well, leeks sometimes have a lot of sand.
Heat the oil in frying pan, add garlic and the leeks cut side down. Saute a few minutes till lightly brown. Do not turn the leeks. Add the wine and simmer lightly, 7 to 10 minutes. Do not over cook. They should be barely tender. Salt and pepper to taste.
<center>Braised Leeks</center>
6 leeks
2 tlb. olive oil
2 cloves garlic, crushed or minced
1/2 c. dry white wine
salt and pepper to taste
Slice the leeks in half, do not use the green part, just the white portion. Trim off the root. Wash well, leeks sometimes have a lot of sand.
Heat the oil in frying pan, add garlic and the leeks cut side down. Saute a few minutes till lightly brown. Do not turn the leeks. Add the wine and simmer lightly, 7 to 10 minutes. Do not over cook. They should be barely tender. Salt and pepper to taste.
Epcot's Chicken and Leek Pie
Ingredients
2 T. butter
1/3 c. onion, diced
1/2 c. celery, cut on bias
1 c. leeks, whites only, cleaned and diced
1 lb. boneless chicken breast, cubed
2 T flour
1 1/2 c. chicken broth
1/4 c. parsley, chopped
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 Pillsbury pie crust
1 egg, beaten
1/4 c heavy cream
Directions
Preheat oven to 400 degrees. Melt butter in a large skillet. Add onion, celery and leeks. Saute until tender (about 10 to 15 minutes on medium heat). Add cubed chicken and continue cooking until chicken is tender. Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme. Bring to a boil and cook for 3 to 5 minutes. Remove from heat and let cool slightly. Place chicken mixture in a 2 quart casserole dish at least 2 inches deep. Cut a one inch hole in the middle of the the pie crust and place on a casserole dish, trim edges. Brush crust with beaten egg. Bake for 20 to 30 minutes, or until crust is golden brown and filling is hot. heat heavy cream to lukewarm and pour through the one inch hole in top of pie. Allow pie to rest for 10 minutes before serving. Serves 4 to 6.
Low-Fat Potato & Leek Casserole
Serve with a tossed green salad with whole wheat croutons.
3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup carrots, shredded
1/4 cup vegetable stock for sauteing more if needed
Salt and pepper to taste
1 teaspoon powdered dry rosemary
1 cup vegetable broth
2 pounds unpeeled red potatoes, sliced in thin rounds
1/4 cup parsley or chives (or mixed), finely chopped
Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with
vegetable stock. Cover and simmer over low heat until soft. Add seasonings. Mix
well. Layer a well-sprayed 2-1/2- to 3-quart casserole (with cover) with 1/3 of
the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3
of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes
covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with
parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of
leek can be finely chopped yellow onions.
Makes 4 servings.
Ingredients
2 T. butter
1/3 c. onion, diced
1/2 c. celery, cut on bias
1 c. leeks, whites only, cleaned and diced
1 lb. boneless chicken breast, cubed
2 T flour
1 1/2 c. chicken broth
1/4 c. parsley, chopped
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 Pillsbury pie crust
1 egg, beaten
1/4 c heavy cream
Directions
Preheat oven to 400 degrees. Melt butter in a large skillet. Add onion, celery and leeks. Saute until tender (about 10 to 15 minutes on medium heat). Add cubed chicken and continue cooking until chicken is tender. Sprinkle with flour and stir well. Add stock, parsley, salt, pepper and thyme. Bring to a boil and cook for 3 to 5 minutes. Remove from heat and let cool slightly. Place chicken mixture in a 2 quart casserole dish at least 2 inches deep. Cut a one inch hole in the middle of the the pie crust and place on a casserole dish, trim edges. Brush crust with beaten egg. Bake for 20 to 30 minutes, or until crust is golden brown and filling is hot. heat heavy cream to lukewarm and pour through the one inch hole in top of pie. Allow pie to rest for 10 minutes before serving. Serves 4 to 6.
Low-Fat Potato & Leek Casserole
Serve with a tossed green salad with whole wheat croutons.
3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup carrots, shredded
1/4 cup vegetable stock for sauteing more if needed
Salt and pepper to taste
1 teaspoon powdered dry rosemary
1 cup vegetable broth
2 pounds unpeeled red potatoes, sliced in thin rounds
1/4 cup parsley or chives (or mixed), finely chopped
Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with
vegetable stock. Cover and simmer over low heat until soft. Add seasonings. Mix
well. Layer a well-sprayed 2-1/2- to 3-quart casserole (with cover) with 1/3 of
the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3
of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes
covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with
parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of
leek can be finely chopped yellow onions.
Makes 4 servings.
HORSERADISH CREAMED LEEKS
Can be prepared in 45 minutes or less.
the white and pale green part of 4 leeks (about 1 pound), trimmed, left whole, and each leek slit down one side to within 1 inch of the base
2 tablespoons unsalted butter
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons grated Gruyère
In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter. Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper. Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.
Serves 2.
Can be prepared in 45 minutes or less.
the white and pale green part of 4 leeks (about 1 pound), trimmed, left whole, and each leek slit down one side to within 1 inch of the base
2 tablespoons unsalted butter
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons grated Gruyère
In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter. Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper. Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.
Serves 2.
CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES
Brining the pork makes it especially juicy.
4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops
4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream
1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados
Olive oil
Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.
Makes 4 servings.
Brining the pork makes it especially juicy.
4 1/4 cups apple cider
3 tablespoons coarse salt
6 allspice berries
1 bay leaf
4 10-ounce bone-in center-cut pork rib chops
4 tablespoons (1/2 stick) butter
5 large leeks (white and pale green parts only), thinly sliced
1 cup whipping cream
1 1/2 pounds Granny Smith apples, peeled, cored, halved, each half cut into 4 wedges
2 tablespoons sugar
1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup Calvados
Olive oil
Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.
Makes 4 servings.
No problem! Be glad to share it with you however, I don't measure for it so..........it might be to "taste" for you 
First....make mashed potatos. However you would normally make them, you need enough to spread on top of the casserole. (I personally like to put it in a 9x 13 pan.)
Cut up a small head of green cabbage. Blanch it in boiling water until crisp tender.
Cut up your leeks, making sure to rinse them very well as they like to hold dirt. Sautee them with a little bit of butter. When the leeks are just about fully cooked, add your cooked cabbage to them. Add a little bit of milk and let it cook down for a little bit until the cabbage is the consistency you like. Season with salt and pepper.
Spread the cabbage and leeks in the bottom of the 9x13 pan (if there is too much liquid, discard some of it, you don't want it too runny.) Spread mashed potatos over the cabbage mixture. Place some cheddar cheese on top of the potatos (Shredded, sliced, whatever is easiest) Bake at 350 till bubblely.
Enjoy
First....make mashed potatos. However you would normally make them, you need enough to spread on top of the casserole. (I personally like to put it in a 9x 13 pan.)
Cut up a small head of green cabbage. Blanch it in boiling water until crisp tender.
Cut up your leeks, making sure to rinse them very well as they like to hold dirt. Sautee them with a little bit of butter. When the leeks are just about fully cooked, add your cooked cabbage to them. Add a little bit of milk and let it cook down for a little bit until the cabbage is the consistency you like. Season with salt and pepper.
Spread the cabbage and leeks in the bottom of the 9x13 pan (if there is too much liquid, discard some of it, you don't want it too runny.) Spread mashed potatos over the cabbage mixture. Place some cheddar cheese on top of the potatos (Shredded, sliced, whatever is easiest) Bake at 350 till bubblely.
Enjoy
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