Best Buttered Leeks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

BUTTERED PEAS & LEEKS



Buttered peas & leeks image

A simple side for your roast dinner, which counts towards your five-a-day

Provided by Good Food team

Categories     Side dish

Time 40m

Number Of Ingredients 6

4 leeks , finely sliced
25g butter
2 tbsp olive oil
400ml vegetable or chicken stock
500g frozen peas
4 spring onions , finely sliced

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.

Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium

HERBED CHICKEN BREASTS WITH BUTTERED LEEKS



Herbed Chicken Breasts With Buttered Leeks image

Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.

Provided by echo echo

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced leeks, white and light green parts only
2 cups chicken broth (I use low-sodium) or 2 cups chicken bouillon (I use low-sodium)
4 tablespoons unsalted butter
4 boneless skinless chicken breasts
kosher salt
pepper
2 teaspoons lemon juice
2 tablespoons coarsely chopped fresh tarragon or 2 tablespoons fresh marjoram

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.

Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9

DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS



Dover sole with buttered leeks & shrimps image

April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

50g butter
2 Dover sole , about 350g/12oz each, trimmed and top skin removed
small glass white wine , about 125ml/4 fl oz
4 leeks , cut into large chunks
100g tub potted shrimp
small bunch chives , snipped

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
  • Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.

Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium

TARRAGON CHICKEN BREASTS WITH BUTTERED LEEKS



TARRAGON CHICKEN BREASTS WITH BUTTERED LEEKS image

Categories     Chicken     Quick & Easy     Simmer

Yield 4 people+

Number Of Ingredients 7

2 cups thinly sliced leeks, white and light green parts only(1 large or 2 small leeks)
2 cups chicken broth
4 tablespoons unsalted butter
4 boneless skinless chicken breasts, about 1 1/2 pounds
Kosher salt and freshly ground black pepper
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped tarragon(or 1 tablespoon dried)

Steps:

  • Put the leeks in a large skillet with the chicken broth and 2 tablespoons of the butter. Cook them at a gentle boil over medium heat until they are tender and the broth has boiled down far enough that the leeks are no longer completely submerged. This should take about 8 minutes. Sprinkle both sides of the chicken breast with salt and pepper. Place them on top of the simmering leeks, spoon some of the leeks over the chicken, and cover the pan tightly. Reduce the heat to low. In 10 minutes test the chicken for doneness. It should feel firm when you press on it, and if you cut a slit into the thickest part of a breast, there should be no sign of translucence. If the breast piece are large, it could take as much as 15 minutes, but don't over cook them. When the chicken is done, lift the pieces from the leeks and put them on a warm platter. Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 tablespoons butter and the tarragon. When the butter melts, taste the sauce and add salt and pepper if you think it needs it. Pour the leek sauce over the chicken and serve.

BUTTERED LEEKS



BUTTERED LEEKS image

I have recently fallen in love with leeks. Every time I see a new way to prepare them, I am on it! This recipe is perhaps the simplest way of all, and I love it! Recipe: The Country Cooking of Ireland Photo: bbcgoodfood.com

Provided by Ellen Bales

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 3

8 medium leeks
1/2 c butter plus more for serving
salt and pepper

Steps:

  • 1. Thoroughly wash leeks. Trim to leave approximately as much green as there is white. Cut diagonally into 1-inch pieces.
  • 2. Place leeks and butter into a large saucepan. Add 1/2 cup water, cover, and bring to a boil over high heat. Reduce heat to medium and cook for 5 to 8 minutes or until leeks are tender but not mushy.
  • 3. Drain and season to taste with salt and pepper. Melt a pat or two of additional butter over hot leeks, if desired.

BROILED LEEKS WITH BUTTERED BREAD CRUMBS



Broiled Leeks with Buttered Bread Crumbs image

Categories     Side     Broil     Vegetarian     Quick & Easy     Leek     Gourmet

Yield Serves 2 as a side dish

Number Of Ingredients 3

3 medium leeks (about 1 1/2 pounds)
2 tablespoons unsalted butter
3 tablespoons fine dry 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.

BUTTERED STUFFING WITH CELERY AND LEEKS



Buttered Stuffing With Celery and Leeks image

Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic - no dried fruit, no surprise ingredients, no "twists" - just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.

Provided by Alison Roman

Categories     dinner, stuffing and dressing, side dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14

1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1ΒΌ pounds)
1/4 cup olive oil
8 tablespoons unsalted butter
6 garlic cloves, thinly sliced
2 large leeks, white and light green parts, chopped
Kosher salt and freshly ground black pepper
6 celery stalks, thinly sliced, leaves reserved for garnish if available
1/2 cup dry white wine
1/2 teaspoon red-pepper flakes (optional)
2 1/2 cups low-sodium chicken, turkey or vegetable broth
3 large eggs
1/2 cup finely chopped parsley
1/4 cup finely chopped chives
2 tablespoons finely chopped marjoram, oregano or thyme

Steps:

  • Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you're short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.
  • Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.
  • Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.
  • Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
  • Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
  • Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it's not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
  • When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.

BUTTERED LEEKS



Buttered Leeks image

Make and share this Buttered Leeks recipe from Food.com.

Provided by Tisme

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon finely chopped onion
1 garlic clove, crushed
3 tablespoons butter
6 leeks, washed and trimmed and cut in half lengthwise
seasoning

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.

Nutrition Facts : Calories 159.9, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 103, Carbohydrate 19.4, Fiber 2.5, Sugar 5.3, Protein 2.2

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #5-ingredients-or-less     #side-dishes     #vegetables     #australian     #easy     #dietary     #low-sodium     #low-calorie     #low-in-something

Related Topics