Baked Leeks Recipes

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ROASTED LEEKS



Roasted Leeks image

Have you ever thought of having roasted leeks as a side dish? You definitely should!

Provided by Adina

Categories     Side Dishes

Time 50m

Number Of Ingredients 6

3-4 large leeks
2 tablespoons olive oil
1 teaspoon sweet paprika (See note)
½ teaspoon hot paprika (more or less to taste)
fine sea salt and ground black pepper
1-2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  • Wash leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed.
  • Cut leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
  • Season: Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
  • Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so; the roasting time depends on the thickness of the leek halves and your oven. When done, the roasted leeks should be tender easy to pierce with a fork.
  • Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 103 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 279 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g

ROASTED BABY LEEKS WITH THYME



Roasted baby leeks with thyme image

Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised

Provided by Jamie Oliver

Categories     Sides     Cook with Jamie     Vegetables     Sunday lunch     British     Leek

Time 20m

Yield 4

Number Of Ingredients 5

20 baby leeks
olive oil
red wine vinegar
1 teaspoon chopped fresh thyme leaves
2 cloves garlic, peeled and sliced

Steps:

  • Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

Nutrition Facts : Calories 76 calories, Fat 5.6 g fat, SaturatedFat 0.8 g saturated fat, Protein 2.2 g protein, Carbohydrate 4.1 g carbohydrate, Sugar 2.8 g sugar, Sodium 0 g salt, Fiber 2.9 g fibre

LEEKS AU GRATIN



Leeks au Gratin image

Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 9

8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup Progresso™ dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted

Steps:

  • Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
  • In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
  • In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
  • Bake uncovered about 25 minutes or until golden brown.

Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg

BUTTERED LEEKS



Buttered leeks image

A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice

Provided by Good Food team

Categories     Buffet, Side dish, Supper

Time 35m

Number Of Ingredients 3

1.8kg leek, trimmed
50g butter, plus extra for serving
thyme leaves for garnish

Steps:

  • The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
  • To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium

EASY SHEET PAN OVEN ROASTED CHICKEN AND LEEKS RECIPE



Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe image

Perfect for Saint Patricks Day or a delicious, healthy weeknight dinner - this Easy Sheet Pan Oven Roasted Chicken and Leeks Recipe is simple, delicious, and a huge hit for the whole family! Almost no cleanup and tons of flavor on just one sheet pan!

Provided by Courtney ODell

Time 40m

Number Of Ingredients 8

6 chicken thighs, skin off, bone-out (add 10 minutes if bone-in and skin on, or pre-brown it in a pan first.)
3 tbsp olive oil
1/4 cup garlic, diced fine
1 tbsp sea salt, celtic sea salt
1 tbsp onion powder
2 tsp pepper, fresh cracked
8 oz cremini mushrooms, sliced thin
2 leeks, large - white ends sliced thin, discard woody green ends.

Steps:

  • Preheat oven to 375 degrees.
  • Add chicken, leeks, and mushrooms to pan.
  • Drizzle with olive oil, then sprinkle with garlic powder and herbs.
  • Toss over ingredients to coat evenly.
  • Spread diced garlic over dish.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake another 10-15 minutes, until chicken is browned and has reached 165 degrees internal temperature.
  • Remove from oven and serve immediately.

Nutrition Facts : Calories 349 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, Sodium 1260 grams sodium, Sugar 1 grams sugar

OVEN-ROASTED LEEKS



Oven-Roasted Leeks image

Simple and delicious, leeks may not be your first memory from past holidays, but they may be what you remember from this year.

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 5

4 medium leeks, trimmed and sliced in half lengthwise, thoroughly rinsed to remove sand
1 tablespoon extra-virgin olive oil, plus more for oiling pan
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup or more vegetable broth (can use gluten-free)

Steps:

  • Preheat the oven to 400°F.
  • Lightly oil a medium roasting pan, and brush leeks with 1 tablespoon oil.
  • Sprinkle with salt and pepper.
  • Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep moist.

Nutrition Facts : Calories 70 calories, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 340 milligrams, Carbohydrate 8 grams, Protein 1 grams

CHEESY LEEKS à LA OLIVER



Cheesy leeks à la Oliver image

If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Provided by Jamie Oliver

Categories     Sides     Jamie Magazine     Dinner Party     Christmas     Thanksgiving     British     Leek

Time 1h

Yield 12 as a side

Number Of Ingredients 9

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
100 ml single cream
100 g Cheddar cheese
50 g Parmesan cheese
100 g brie

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
  • Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
  • Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
  • At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
  • Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
  • Season, then spoon it all into a dish, or leave in the pan.
  • Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
  • Pop in the oven for 15 minutes, or until golden and bubbling.

Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BUTTERED LEEKS



Buttered Leeks image

Learn how to cook leeks and turn them into a flavorful and wonderfully tender side dish by simmering them in just a bit of butter.

Provided by Molly Watson

Categories     Side Dish

Time 40m

Number Of Ingredients 3

2 leeks
2 tablespoons butter (divided)
1/2 teaspoon sea salt

Steps:

  • Gather the ingredients.
  • Trim off and discard the root ends of the leeks. Trim off and discard any dried out or browned ends of the leek greens. Cut the leeks in half lengthwise, slice them crosswise into bite-sized pieces. You can use the dark green parts of the leek; chop it all up, just getting rid of any browned or dried ends.
  • Put the leeks in a large bowl and cover with cool water. Swish the leeks around to loosen any dirt or grit. If you noticed any large clumps of grit when you were chopping the leeks, now is the time to make sure that they get rinsed off. Let the leeks sit a few minutes for the dirt and grit to settle to the bottom of the bowl.
  • In a large frying pan or sauté pan over medium-high heat, melt 1 tablespoon of the butter.
  • Lift the leeks out of the water, shaking any excess, and add them to the pan. Do not drain the leeks into a colander, since that will dump the dirt back onto the leeks. Sprinkle the leeks with the salt and stir to combine.
  • Cover the pan and reduce the heat to medium-low. Cook, stirring every 5 minutes or so until the leeks are very tender, 30 to 40 minutes total.
  • Take the pan off the heat and add the remaining tablespoon of butter. Stir until the butter is melted into the leeks. Serve hot or warm.

Nutrition Facts : Calories 80 kcal, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 274 mg, Sugar 2 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

OLIVE OIL-ROASTED LEEKS



Olive Oil-Roasted Leeks image

Categories     Vegetable     Side     Bake     Leek     Bon Appétit

Number Of Ingredients 3

6 leeks, white and pale-green parts only, cut in half lengthwise
1/2 cup olive oil
Salt

Steps:

  • Place a rimmed baking sheet in oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°F. Bake until leeks are lightly browned on cut sides and very tender, about 1 1/2 hours.
  • Uncover leeks and turn cut side up. Increase oven temperature to 400°F; roast leeks until golden brown, 15-20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)

OVEN-BRAISED LEEKS



Oven-Braised Leeks image

This good-for-your-gut-health food gets super-silky when slowly cooked in the oven. Serve these flavorful braised leeks with roast chicken or fish.

Provided by Carolyn Casner

Categories     Healthy Vegetarian Dinner Recipes on a Budget

Time 1h20m

Number Of Ingredients 5

4 large leeks
3 tablespoons extra-virgin olive oil
½ teaspoon herbes de Provence
½ teaspoon ground pepper
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Trim roots and dark green tops from leeks, leaving 5 to 8 inches of white and light green parts. Cut the leeks in half lengthwise (or in quarters, if large). Rinse well, taking care to remove any grit, and pat dry. Nestle the leeks in a single layer, on their sides if necessary, in a 9-by-13-inch baking dish. Drizzle with oil and sprinkle with herbs de Provence, pepper and salt. Cover with foil and bake until very tender, 50 minutes to 1 hour. Uncover and continue baking until lightly browned, about 10 minutes more.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 12.8 g, Fat 10.8 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 163.2 mg, Sugar 3.5 g

BAKED LEEK CASSEROLE



Baked Leek Casserole image

A easy side recipe. I have not made this, from Pol Martin Cookbook. Cooking time does not include the time it take to cook the leeks before preparing the dish.

Provided by daisygrl64

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
4 cooked leeks, white parts only, drained and chopped
4 eggs, beaten
2/3 cup flour
1/4 teaspoon nutmeg
1 1/2 cups milk
1 pinch paprika
salt, to taste
black pepper, to taste

Steps:

  • preheat oven to 375*F (190*C).
  • butter baking dish.
  • place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
  • add paprika, nutmeg and milk, season well, mix together with whisk.
  • pour mixture into baking dish and bake for 40 minutes in oven.
  • slice and serve.

Nutrition Facts : Calories 288.5, Fat 11.7, SaturatedFat 5.6, Cholesterol 231.9, Sodium 153.5, Carbohydrate 33.2, Fiber 2.2, Sugar 4, Protein 12.8

PAN-ROASTED CHICKEN WITH LEEKS



Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
  • Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
  • Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

BAKED LEEKS



Baked Leeks image

In this easy to prepare side dish, leeks are baked in a creamy low-fat cheese sauce made with skim milk.

Provided by Stephstargirl

Categories     Side Dish     Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
¼ cup all-purpose flour
1 ½ cups skim milk
½ cup shredded Cheddar cheese
½ teaspoon garlic powder
salt and pepper, to taste
4 medium leeks, halved lengthwise

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x12 inch baking pan.
  • Melt butter over low heat. Stir in flour until smooth. Gradually stir in milk and cheese until cheese is melted. Season with garlic powder, salt, and pepper. Remove from heat. Arrange the leeks in a single layer in the prepared pan and cover with the cheese sauce.
  • Bake for 30 minutes in the preheated oven, until leeks are tender and sauce is bubbly.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 23.5 g, Cholesterol 31.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.7 g, Sodium 185.2 mg, Sugar 8.2 g

CHEESY LEEKS



Cheesy leeks image

Cheesy leeks are great as a side dish for roast chicken - especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four.

Provided by Justine Pattison

Categories     Side dishes

Yield Serves 2-4

Number Of Ingredients 8

4 slender leeks (around 575g/1lb 4½oz total weight), trimmed
20g/¾oz butter, plus extra for greasing
20g/¾oz plain flour
200ml/7fl oz milk, semi-skimmed or full-fat
1 tsp English or Dijon mustard
100g/3½oz mature cheddar cheese, or other cheese, finely grated
2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)
  • A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
  • Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
  • To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10-15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
  • Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1-2 minutes, stirring constantly.
  • Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12-15 minutes or until bubbling and golden brown.

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