Endives And Leeks In Cream Sauce Recipes

CARAMELIZED ENDIVES AND LEEKS

Steps:

• Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

ENDIVES AND LEEKS IN CREAM SAUCE

Steps:

• Cut the leeks lengthwise, leaving the trimmed stem ends intact. Rinse well between the leaves. Drain well. Chop the leeks to make very small cubes. There should be about 2 cups.
• Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
• Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
• Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
• Add the cream and nutmeg and stir. Serve piping hot.

LEEKS BAKED IN CREAM

Steps:

• Trim the leeks, discarding the roots and reserving the green parts for another use.
• Cut the white parts in half lengthwise and rinse carefully to remove sand.
• Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
• Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.