ROASTED LEEKS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Categories Vegetable Side Bake Leek Bon Appétit
Number Of Ingredients 3
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
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
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
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
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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
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 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
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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- Leek and Potato Gratin. This take on Au Gratin potatoes is a leek recipe with a subtle flavor you will return to over and over again. This side dish is a crowd-pleaser so get your slicing hand in order!
- Simple Roasted Leeks. When considering what to make with leeks, here is a novel idea. How about next to nothing? You can simply wash, cut, season, and roast them in the oven.
- 30-Minute Chicken with Mushroom Sauce & Leeks. Chicken, mushroom, and leeks, what could go wrong? Nothing. Absolutely nothing! Adding to your list of recipes using leeks, this one has it all and is prepared in stages on the stove using the same pan so you can clean up quickly and move on with your day.
- Potato Leek Soup. When cooking with leeks, you will find the sweet onions flavor they have is very mild. Their job is to enhance the other ingredients in the recipe.
- Leeks in White Wine Sauce. Recipes with leeks can be fancy or simple. This one teaches you how to prepare leeks that can then be used on top of a protein.
- Bacon Leek Pasta. When bacon enters the list, I sit up straight and pay attention! Hope you do too! This might be the best leek recipe yet! It is really so hard to decide, but with bacon, pasta and leeks, this one is certainly a contender!
- Creamy Chicken and Leeks Recipe. So clearly, chicken and leeks must go together like peanut butter and jelly since that combo has popped up several times with different variations.
- Lemon Braised Leeks and Quinoa Salad. If you are searching for what to make with leeks that fit in the salad category, this recipe is perfect for you!
- Pan-Roasted Brussel Sprouts with Bacon. Whether you have grown up enjoying Brussel sprouts or you have never tasted them at all, this recipe using the dark green part will win you over!
- Scalloped Potatoes with Leeks and Thyme Recipe. This leek recipe is stripped back to focus on the potatoes and leeks. Of course, there is also the butter, cream, and garlic too!
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