ROASTED POTATOES, CARROTS & LEEKS
Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.
Nutrition Facts :
LEEK AND POTATO PIE
Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages
Provided by John Bourne
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
- Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
- Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
POTATO, LEEK AND CARROT PIE
Substantially adapted from Chris Walton's - a reader's - recipe in a recent issue of 'Woman's Day'. I don't like hot and spicy foods, but if hot and spicy is your thing, please don't hesitate to make the appropriate additions to meet your taste preferences: cayenne pepper, red pepper flakes, whatever... I've listed thyme, rosemary and sage as optional herbs to be added, influenced by a recent purchase of a rosemary and sage blend of herbs in a mini grinder - which is the most wonderfully flavoursome blend - which I've been using in just about every recipe of late. Fortunately, I don't often make desserts or cakes!
Provided by bluemoon downunder
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C; sauté the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish.
- Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper.
- Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.
Nutrition Facts : Calories 433.9, Fat 24.9, SaturatedFat 14.6, Cholesterol 122.2, Sodium 512.5, Carbohydrate 31.8, Fiber 4.1, Sugar 5.7, Protein 21.9
LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
- In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
- Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
- Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
- Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.
CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by Katherine Sacks
Categories 30 Days of Groceries Pot Pie Sausage Potato Bake Leek Pea Spinach Arugula Radish
Yield Serves 4
Number Of Ingredients 21
Steps:
- Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
- Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
- Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
- Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
- Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
- Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
- Divide pot pie among plates and serve salad alongside.
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
POTATO, LEEK, AND CARROT SOUP
I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.
Provided by papergoddess
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
- Add flour; stir until smooth.
- Add stock and potatoes. Simmer for 25 minutes.
- Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
- Add half-and-half.
Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9
CHEESY LEEK & POTATO PIE
This pie is made like an extra-large pasty, so you don't need a special dish or ring
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
- Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.
Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
MASHED POTATOES WITH CARROTS AND LEEKS
Categories Potato Vegetable Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Leek Carrot Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Wash chopped leek well in a bowl of cold water, then lift out and drain well.
- Peel potatoes and cut into 2-inch pieces. Cover with cold water in a 3- to 4-quart saucepan. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 18 minutes. Drain and return to saucepan.
- While potatoes are simmering, cook carrots in a 1- to 1 1/2-quart saucepan of boiling salted water until just tender, 5 to 6 minutes, then drain. Cook leek in butter in a 10-inch skillet over moderately low heat, stirring occasionally, until very tender, about 6 minutes. Add milk, salt, and pepper and simmer, stirring, 2 minutes.
- Add leek mixture to potatoes and coarsely mash with a potato masher, then stir in carrots.
STEAK, POTATO, AND LEEK PIES
Provided by Lindsay McDougal
Categories Beef Onion Potato Bake Sauté Lunch Leek Winter Bon Appétit California Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes.
- Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return beef and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely.
- Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets.
- Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
LEEK AND POTATO PIE
Mmmmmm...the smells of this baking will bring them running home!! Great with grilled meats and sausages.
Provided by Angela Sara
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and slice thinly.
- Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
- Mix together the flour, salt, pepper and nutmeg.
- Grease a casserole dish.
- Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
- The top layer should be potatoes.
- Dot the top with butter, pour hot milk on top of the casserole.
- Bake in the oven uncovered (gas 5, 375°F, 190°C.) for about 1 hour.
Nutrition Facts : Calories 342.8, Fat 8.1, SaturatedFat 4.8, Cholesterol 24.7, Sodium 111.8, Carbohydrate 59.7, Fiber 6.8, Sugar 5.4, Protein 10.2
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