QUICK BRAISED CELERY AND LEEKS
Steps:
- Trim the top and bottom stump from the head of celery. Rinse well. Set aside the innermost leafy stalks.
- Prepare the leeks: Cut off the bottom stump and dark green tops and discard, leaving the white and light green section. Slice the leeks lengthwise through the center. Place the long halves flat-side down on a cutting board, and slice the leeks into 1/4-inch thick semicircles. Rinse well.TIP: You can use the dark green leek tops for chicken stock.
- Heat a braising dish or 10" skillet with a lid over medium-low heat with the butter and thyme. When the butter has melted, add the leeks and stir. Stir in 1/4 cup of broth or water, and 1/2 teaspoon of kosher salt. Reduce the heat to the lower side of medium-low and cook, covered, for about 15 minutes, stirring with some frequency, until the leeks are very soft. TIP: The goal here is to not get too much color on the leeks. Check the leeks once or twice while cooking. If they look dry or brown, stir in an additional tablespoon of water.
- Remove the lid and give the leeks a stir. Lay the long celery stalks on top of the leeks in a single layer. Add the remaining water or broth and sprinkle with the remaining 1/4 teaspoon of kosher salt and some turns of fresh black pepper.
- Cover and cook for about 10 minutes, or until the celery is al dente.
- Fish out the thyme sprigs and taste for seasoning. Transfer the celery to a serving platter. If liquid remains in the pan, stir the leeks and cook, uncovered, until most of the liquid has absorbed and the leeks look very melted and saucy.
- Spoon the leeks over the celery and garnish the dish with some more black pepper, a squeeze of fresh lemon juice, and some reserved celery leaves. Serve immediately.
BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY
My family just loves it! Very easy and a perfect way to mix veggies in a smooth, sweet, and sour taste that goes well with rice, goat cheese, or yogurt! Try it with some rice: white, seasoned, or any!
Provided by AlwaysKaKa
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
- Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 11.9 g, Cholesterol 5.7 mg, Fat 2.4 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 90.7 mg, Sugar 8.3 g
CREAMY LEEK, PESTO & SQUASH PIE
Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you'll thank yourself on busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with half the oil and some seasoning in a roasting tin. Roast for 25-30 mins until just tender, tossing halfway through.
- Meanwhile, heat the remaining oil in a non-stick frying pan and fry the leeks with a pinch of salt for 5 mins until beginning to soften. Stir through the pesto, beans and stock, then bring to a simmer and cook for 5 mins. Stir though the crème fraîche and squash, then spoon into a 26 x 18 x 5cm baking dish. Scrunch up the filo pastry and arrange on top of the filling. Brush with the egg and bake for 20 mins or until golden brown. Serve with the mixed salad leaves on the side, dressed with a little olive oil, if you like.
Nutrition Facts : Calories 660 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 13 grams sugar, Fiber 17 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
BEEF, LEEK & SWEDE CUMBERLAND PIE
With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 3h45m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the leek whites, carrot and celery in a flameproof casserole dish with the butter, oil and a pinch of salt, and soften, without colouring, over a gentle heat.
- Meanwhile, brown the mince in a non-stick frying pan. Cook in batches to keep it brown and avoid it going grey and soggy. If you've used a lean mince, you may need to add a drop of oil. Break up the mince well with a wooden spoon as you go.
- When the veg is soft, stir in the bacon lardons, turn up the heat a little and cook until everything is golden. Stir in the mince, followed by the flour, 3 thyme sprigs, Worcestershire sauce and Marmite. Gradually stir in the stock and bring everything to a simmer, then cover and transfer to the oven. Cook for 2 hrs until the sauce is thickened and rich, and the beef tender, removing the lid and stirring in the leek greens halfway through.
- While the beef bakes, put the swede and potato into two separate pans. Cover with cold water, bring to the boil, then simmer until tender - about 20 mins. Drain both well, then tip back into their pans over a low heat to steam-dry for a few mins. When both (but particularly the swede) look dry, combine them in one pan with the butter, milk, nutmeg and lots of seasoning. Mash until smooth.
- Transfer the mince to individual dishes or one baking dish (or leave in the casserole if you prefer, discarding the thyme sprigs). Cover with the mash, using a fork to fluff up the top. Rub the cheddar into the breadcrumbs with the leaves from the remaining thyme sprigs and plenty of freshly ground black pepper. Sprinkle this mixture over the mash, dot with small knobs of butter, then increase the temperature to 200C/180C fan/gas 6 and bake for 30 mins until golden and crisp on top. Can be made ahead and chilled, or frozen and defrosted. Bake for an extra 10-15 mins until the sauce is bubbling.
Nutrition Facts : Calories 659 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
More about "leek and celery pie recipes"
LEEK AND CELERY PIE - HONEST COOKING
From honestcooking.com
Estimated Reading Time 7 minsTotal Time 1 hr 45 mins
SAUTéED CELERY AND LEEKS - ALLRECIPES
From allrecipes.com
21 BEST LEEK RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
LEEK, CELERY AND GRUYèRE GRATIN | TESCO REAL FOOD
From realfood.tesco.com
TURKEY & LEEK SHEPHERD'S PIE - EATINGWELL
From eatingwell.com
CELERIAC, LEEK AND MUSHROOM PIE RECIPE | WAITROSE & PARTNERS
From waitrose.com
CLASSIC CHICKEN AND LEEK PIE - STARTS AT 60
From startsat60.com
LEEKS AND CELERY - MEDITERRANEAN LIVING
From mediterraneanliving.com
LEEK, CELERY AND CHEESE PIE RECIPE - IFOOD.TV
From ifood.tv
LEEK AND CELERY PIE RECIPE | EPICURIOUS - RECIPEBRIDGE
From recipebridge.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE : LEEK AND CELERY PIE - BOOKS4COOK
From books4cook.com
EASY CHICKEN LEEK AND MUSHROOM PIE - RECIPE WINNERS
From recipewinners.com
CHICKEN AND LEEK PIE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
NIGEL SLATER’S RECIPES FOR EASY SALMON PIE AND BAKED …
From theguardian.com
RECIPE : LEEK AND CELERY PIE FROM CHEFVIDEORECIPES.COM
From chefvideorecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love