LEEK, ONION, BRUSSELS SPROUTS QUICHE/PIE
I had enough pastry over one day to make an extra pie or quiche. I had things in the fridge that needed using up and simply threw them all togther in an experiment... it came out so well that now I make it regularly. You could also throw in a small amount of broccoli, or cauliflower, but the flavour of just the original ingredient is still the one that we like the most. The amount of sprouts is a "guesstimate" since 1-2 handfuls is enough, depending on the size of the sprouts)
Provided by kiwidutch
Categories Savory Pies
Time 1h10m
Yield 1 quiche, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 8 ingredients in a pan and saute gently until the onions and leeks begin to soften.
- Take off the heat and let cool.
- Cut your cream cheese into small blocks and stir well into the leek mixture.
- Add the grated cheese, cream (if using), eggs, salt and pepper and mix well.
- Scoop into an unbaked pie shell and cook for 40 minutes at 180 C (350 F).
- I got one extra (smaller pie) simply by adding another leek, onion more sprouts to my main mixture. I can't get pie crusts ready made here so used 4Susan's Basic pastry recipe #148258 which makes one larger pie and one smaller one (as shown in my additional photographs).
Nutrition Facts : Calories 377.3, Fat 25.1, SaturatedFat 10.7, Cholesterol 191, Sodium 427.1, Carbohydrate 26.4, Fiber 3.9, Sugar 3.5, Protein 13.3
CREAMY SPROUT, HAZELNUT & LEEK PASTA
Use up your leftover Christmas Brussels sprouts in this comforting pasta recipe. The dish is healthy and low in calories, making it ideal after those festive indulgences
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low heat. Add the leeks and sprouts and cook for 10-15 mins or until softened. Add the garlic and cook for 1 min. Stir through the hot stock and crème fraîche.
- Cook the pasta following pack instructions. Drain and toss with the leeks and sprouts, parmesan, lemon, parsley and hazelnuts, adding a ladleful of the pasta cooking water if needed to loosen. Season to taste and spoon into four bowls.
Nutrition Facts : Calories 432 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium
RIGATONI WITH BRUSSELS SPROUTS, PARMESAN, LEMON, AND LEEK
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Provided by Claire Saffitz
Categories Dinner Pasta Bon Appétit Brussels Sprout Parmesan Lemon Leek Vegetarian Lunch Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into 1/2"-thick rings, then chop remaining leek.
- Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
- Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8-10 minutes; drain, reserving 1 cup pasta cooking liquid.
- Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and 1/2 cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
- Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.
BRUSSELS SPROUTS WITH LEEK
Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.
Provided by woodland hues
Categories < 30 Mins
Time 26m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts in saucepan with an inch of water and bring to a boil. Reduce heat, cover, simmer for 8 minutes.
- Add sliced leek, cover and continue to simmer 2-3 minutes or until tender.
- Drain if there is any remaining liquid, and stir in butter, salt, and mustard.
- Keep warm till serving time.
Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 65.4, Carbohydrate 13.8, Fiber 3.6, Sugar 3.6, Protein 3.4
BRUSSELS SPROUTS WITH LEEKS
THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.
Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BISTRO ONION SOUP WITH LEEKS
This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.
Provided by evelynathens
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
- Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
- Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
- While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
- When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
- Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.
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