Butteredleeks Recipes

BUTTER-BRAISED CARROTS AND LEEKS

Steps:

• Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
• Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
• Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

BUTTERED PEAS & LEEKS

Steps:

• Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.

CARAMELIZED LEEKS BRAISED IN A WINE AND THYME BUTTER SAUCE

Steps:

• Trim the leeks by removing the outer layer and most of the dark green tops. You should be left with only the white and light green parts. Halve them lengthwise, making sure to leave the root end intact. Place the trimmed leeks in a large bowl of cold water and swish them around to remove the grit and dirt from the many layers. (Leave the leeks in the water for a few minutes - this will loosen up the dirt). Remove the leeks from the water and drain them on a kitchen towel or paper towels.
• Place a 12" non-stick skillet over medium heat (the skillet should have a lid which you will need later.) When the skillet is hot, add two tablespoons of butter and when the butter melts, sprinkle the sugar, ¼ teaspoon of salt and a pinch of pepper evenly over the bottom of the skillet. Next, add the leeks, cut side down in a single layer. Cook the leeks until they become golden brown and caramelized. This will take 5-6 minutes depending on the heat and the kind of skillet you are using.
• To the skillet, add the wine, broth, fresh thyme sprigs and some salt & pepper. Reduce the heat to low, cover and simmer for about 15 minutes, carefully turning them once or twice (this step is not absolutely necessary). The leeks are done when they can be pierced easily with a knife. If they need a longer time braising or if your liquid has evaporated, add some more wine and broth.
• Remove the leeks from the skillet and place on a serving dish. Cover them to keep them warm. Simmer the remaining liquid in the skillet over medium heat, for a minute or so, until it is thickened. Stir in the remaining 1-tablespoon of butter and the lemon juice. Taste the sauce and adjust the seasoning if needed. Spoon the sauce over the leeks; sprinkle some pomegranate seeds (this is optional) and serve warm.

SIMPLE BRAISED LEEKS

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

BUTTERED LEEKS

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.

BUTTERY LEEKS WITH PARMESAN AND THYME

Steps:

• Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.
• In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.
• Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
• Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.

BUTTERED LEEKS

Steps:

• Lightly saute the onion and garlic in a little of the butter until onion mix has softened.
• Place the leeks into salted, boiling water, reduce the heat to simmer and cook 2-3 minutes. Drain the leeek and refresh in icy cold water.
• Place the leek in a greased shallow casserole dish, dot with the butter and sprinkle with seasoning. Cover with lid or foil and cook at 180c for 20 minutes.
• Serve hot.

HERBED CHICKEN BREASTS WITH BUTTERED LEEKS

Steps:

• In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
• Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
• Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
• Reduce the heat to low and cook, covered, 10-15 minutes until done.
• Remove chicken and keep warm on a warmed platter.
• Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
• Pour the leek sauce over the chicken and serve.

BROILED LEEKS WITH BUTTERED BREAD CRUMBS

Steps:

• Trim leeks and discard most of dark-green parts. Cut leeks in half lengthwise and wash well, keeping halves intact. Steam leeks 15 minutes, or until tender. Arrange leeks, cut sides up, on a buttered baking sheet.
• Preheat broiler.
• In a small saucepan melt butter and stir in bread crumbs and salt and pepper to taste. Spoon bread crumb mixture onto leeks, patting down mixture with back of spoon to help adhere. Broil leeks 2 to 3 inches from heat until bread crumbs are golden brown, about 3 minutes.