ROASTED LEEKS
Roasted Leeks are a quick and easy way to enjoy crispy parmesan veggies! They make the perfect side dish that packs in flavor (while keeping it healthy).
Provided by Sarah Bond
Categories Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Prep: Preheat oven to 400°F (204°C).
- Cut: Remove the dark green portion of the leeks, then cut in half lengthwise (you can cut off the longer roots, but keep the main root bulb intact). Rinse each half well under cool water to remove any dirt that may be lodged inside the leek.
- Flavor: Place leeks cutside down in a large casserole dish. Drizzle with oil and sprinkle with salt and pepper, rubbing to evenly coat.
- Cook: Cover the pan with foil and cook for 10 minutes. Remove the foil, flip leeks cutside up, and sprinkle parmesan over them. Continue cooking uncovered for 15 to 25 minutes, or until leeks are tender.
- Serve: Serve leeks warm, optionally topped with lemon zest or your favorite spices.
BAKED LEEKS WITH CHEESE AND YOGURT
Make and share this Baked Leeks with Cheese and Yogurt recipe from Food.com.
Provided by basia1
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Butter a shallow ovenproof dish.
- Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
- Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
- Remove and drain well using sloted spoon.
- Arrange (line'em up) in the prepared dish.
- Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
- Season well with salt and pepper.
- Pour the cheese and yogurt mixture over the leeks.
- Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
- Back for 35-40 minutes, until the top is crisp and golden brown.
Nutrition Facts : Calories 396.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 135.2, Sodium 523.7, Carbohydrate 30.5, Fiber 3.3, Sugar 9.3, Protein 18.6
LEEK AND YOGURT PIE
This vegetable pie is based on a recipe from Diane Kochilas's "The Glorious Foods of Greece," an essential compendium for anyone interested in that country's regional cuisines. I've added the walnuts and dill. In the original recipe, butter is used instead of olive oil.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield One 10-inch pie, serving eight to ten
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan.
- Heat the oil in a large, heavy skillet over medium heat, and add the leeks and salt. Cook, stirring, until tender and translucent, about seven minutes. Add pepper, and remove from the heat.
- Beat the eggs in a bowl, and whisk in the yogurt and feta. Stir in the leeks and the walnuts; mix together well. Season with pepper, and stir in the dill.
- Line the pie dish with seven pieces of phyllo, lightly brushing each piece with oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the leeks mixture. Fold the draped edges in over the filling, lightly brushing the folded-in sheets of phyllo, then layer the remaining five pieces on top, brushing each with olive oil. Stuff the edges into the sides of the pan. Make a few slashes in the top crust, so that steam can escape as the pie bakes.
- Bake for 50 to 60 minutes, until the phyllo is golden. Allow to cool for at least 15 minutes in the pan (or to cool completely), and serve.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
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
LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
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