Tomatobraisedleeks Recipes

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TOMATO BRAISED LEEKS



Tomato Braised Leeks image

Make and share this Tomato Braised Leeks recipe from Food.com.

Provided by CountryLady

Categories     Onions

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

8 small leeks
1 tablespoon extra virgin olive oil
6 slices bacon, cut into small pieces
4 cloves garlic, minced
1 teaspoon fresh thyme
1 (28 ounce) can whole tomatoes, crushed,with liquid
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Steps:

  • Trim root end of leeks& cut off all but 3 inches of the green end.
  • Cut the leeks in half lengthwise; if very large, cut into quarters lengthwise.
  • Rinse well, blot dry with paper towels& set aside.
  • Heat oil in a large oven proof skillet over medium heat.
  • Add bacon& cook for 5 or 6 minutes.
  • Stir in remaining ingredients& cook, stirring occasionally, until thickened, about 8 minutes.
  • Remove skillet from the heat.
  • Remove half of the tomato mixture from the skillet.
  • Arrange the leeks side by side in the skillet.
  • Top with the reserved tomato mixture& cover the skillet.
  • Bake in a preheated 350F oven until the leeks are tender, about 30 minutes.

BRAISED LEEKS



Braised Leeks image

Leeks trimmed and gently braised in butter and white wine and seasoned with thyme, garlic and parsley.

Provided by Hank Shaw

Categories     Side Dish     Leek

Time 1h

Yield 4

Number Of Ingredients 9

4-6 leeks
1 garlic clove, minced
3-4 Tbsp unsalted butter
Salt
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon sugar
1 bay leaf
1 cup white wine or vegetable stock
1/4 cup parsley, chopped

Steps:

  • Clean the leeks: Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end-do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. (See How to Clean Leeks for photos and more details on cleaning leeks.)
  • Cook leeks and garlic in butter: Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.
  • Simmer with wine, bay leaf, sugar, thyme, salt: Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.
  • Reduce braising liquid: When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve. Links: Leeks Vinaigrette here on Simply Recipes

Nutrition Facts : Calories 224 kcal, Carbohydrate 20 g, Cholesterol 31 mg, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, Sodium 174 mg, Sugar 6 g, Fat 12 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g

BRAISED LEEKS WITH PARMESAN



Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Steps:

  • Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
  • Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
  • Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

BRAISED LEEKS



Braised Leeks image

Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.

Provided by jenpalombi

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 large leeks, tough outer leaves discarded and trimmed to about 6 inches in length
3 tablespoons butter
1/2 cup chicken stock
1 teaspoon dried thyme
1/4 teaspoon salt
1 pinch pepper

Steps:

  • Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
  • In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
  • Sprinkle with thyme and cook one minute more.
  • Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

CARAMELIZED BRAISED LEEKS



Caramelized Braised Leeks image

The first time I successfully raised Leeks in my garden, I wondered what to do. I came across a recipe for braised leeks, but added a special touch by caramelizing them. They are SOOOOO yummy and easy to make!

Provided by GinaJohnson

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 lbs leeks, trimmed, washed, and quartered lengthwise, chopped into about 2-inch pieces
1 teaspoon olive oil
1 cup chicken broth
2 tablespoons turbinado sugar (raw granulated sugar)

Steps:

  • In a medium skillet with a lid, heat the oil over medium heat.
  • Add the leeks and the chicken broth; Note that the leeks will reduce tremendously! You'll think you have enough to serve an army, but will ending up finishing them up with just a few hungry people!
  • Cover and braise, stirring occasionally, for 8-12 minutes or until leeks are tender.
  • Remove the lid, and cook for about 10 minutes, or until the broth has almost evaporated.
  • Increase heat to medium high and sprinkle the sugar over the leeks. If you don't have turbinado sugar, you can use regular granulated sugar, but the flavor will be slightly reduced.
  • Cook, stirring frequently, for another 5-10 minutes or until the leeks are lightly caramelized.
  • Serve immediately.

Nutrition Facts : Calories 296.6, Fat 2.8, SaturatedFat 0.4, Sodium 277.5, Carbohydrate 64.5, Fiber 8.2, Sugar 17.9, Protein 8

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

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.

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