HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
SIMMERED LEEKS
This is my favorite way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner. (The companion recipe to this one is recipe #100417 - or you can add cabbage to this recipe to combine them!)
Provided by Julesong
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in quarters, then into about 1-inch squares.
- Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
- Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
- Raise heat to medium, uncover and let juices reduce to about half.
- Be careful not to let burn.
- Taste and adjust seasoning, serve hot.
- Makes about 2-4 servings, depending on what you're using them for.
Nutrition Facts : Calories 467.9, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 832.3, Carbohydrate 81.9, Fiber 10.3, Sugar 22.3, Protein 11.1
GLAZED CARROTS AND LEEKS
From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.
Provided by JackieOhNo
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.
Nutrition Facts : Calories 131.7, Fat 4.7, SaturatedFat 2.8, Cholesterol 11.4, Sodium 270.4, Carbohydrate 22.5, Fiber 3.9, Sugar 13.4, Protein 1.6
HONEY-MUSTARD STEAMED GREEN MEDLEY
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
- Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein
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CHARRED LEEKS WITH HONEY AND VINEGAR RECIPE | BON APPéTIT
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- Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.
- Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
- While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.
- Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.
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- Preheat oven to 350º and bring a large pot of salted water to a boil. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Leave oven on.
- Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in boiling water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
- While leeks are cooking, cook chiles, orange peel, honey, ¾ cup vinegar, and a pinch of salt in a small saucepan over medium-high heat, stirring often, until reduced by one-third, about 5 minutes.
- Cut leeks in half lengthwise and transfer to a baking dish; season lightly with salt. Pour warm vinegar mixture over leeks. Bake, uncovered, until sauce is reduced to a glaze and leeks have slightly darkened, 25–30 minutes.
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