Braised Leeks With Garlic Recipes

TENDER BRAISED LEEKS

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON

Steps:

• Trim leeks about 2 inches beyond the point where the leaves start to darken.
• Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
• Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
• Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
• Melt the butter in a 12-inch skillet over medium-high heat.
• Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
• Add the cream, broth and zest.
• Cover and simmer until the leeks are tender, about 5 minutes.
• Remove the lid and cook until the braising liquid thickens, about 2 minutes.
• Sprinkle with parsley, season with salt and pepper to taste.
• Serve immediately.

BRAISED LEEKS WITH GARLIC

Steps:

• Heat oil in a skillet.
• Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.
• Add leeks and carrots, tossing gently to coat with oil and garlic.
• Add 2TB water, reduce heat, cover, and cook about 20minutes until leeks and carrots are soft.
• Remove lid, increase heat, and stir vegetable mix until thoroughly cooked, and most of the moisture is removed.
• Serve hot as an interesting side dish.

BRAISED LEEKS

Steps:

• Clean the leeks: Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end-do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. (See How to Clean Leeks for photos and more details on cleaning leeks.)
• Cook leeks and garlic in butter: Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.
• Simmer with wine, bay leaf, sugar, thyme, salt: Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.
• Reduce braising liquid: When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve. Links: Leeks Vinaigrette here on Simply Recipes

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.