LEEKS IN WHITE WINE SAUCE
We try to use as much of the leek as possible, so instead of discarding the tougher green part of the leek, we fry it in butter and oil, low-and-slow style, to soften it. There is lots of lovely flavour in there. The sauce is simply white wine, chicken stock, a dash of lemon juice and seasoning. Together with the butter and oil, the ingredients emulsify together to make an unctuous sauce.
Provided by Christmasphere.com
Categories Sides
Time 1h5m
Number Of Ingredients 9
Steps:
- Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
- Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
- Toss the white leeks into the pan and coat with the garlicky, leeky butter. Season with salt and pepper.
- Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
- Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.
LEEKS IN WHITE WINE
When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.
Provided by Martha Rose Shulman
Categories easy
Time 1h10m
Yield Serves four to six
Number Of Ingredients 7
Steps:
- Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
- Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
- Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
- Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 3 grams
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
LEEKS AND CARROTS IN CHARDONNAY CREAM SAUCE
I came up with this on my own. I was inspired by a couple different leek recipes on. My touch is the rosemary, wine and bacon. Turned out delicious and thought I'd share. Delicious side dish.
Provided by L. Duch
Categories Vegetable
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Using bacon drippings, sauté leeks, carrots and rosemary until leeks are opaque. About 15 minute.
- Deglaze pan with half of the wine and simmer until reduced and cooked into the leeks(about 10 minutes).
- Add the cream and simmer, covered, until leeks and carrots are tender.
- Add the remaining wine and bacon that had been set aside and simmer until reduced to desired consistency and tenderness.
- This takes me about 20 minutes as we like our leeks really tender, but the carrots turn out al-dente.
- **NOTE: If you prefer carrots that are softer, then parboil them prior to sautéing.
- The timing is an estimate as I really wasn't planning on posting this, but after we ate it I figured it deserved a place on here :-). ENJOY!
Nutrition Facts : Calories 303.4, Fat 27.9, SaturatedFat 15.8, Cholesterol 88.4, Sodium 107.7, Carbohydrate 6.9, Fiber 1.3, Sugar 2.4, Protein 2.3
FILLET OF SOLE WITH LEEK SAUCE
Categories Milk/Cream Microwave Fish Quick & Easy Wheat/Gluten-Free Lemon Leek Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.
CREAMED LEEKS WITH BACON & THYME
Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 4 (as a side)
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.
Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
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