Best Creamed Leeks Recipes

CREAMED LEEKS

Steps:

• Slice 4 large leeks into 1/4 inch rounds(white part only).
• Saute leeks in 2 tablespoons butter in a until wilted.
• Add a cup of chicken broth and boil liquid down by half.
• Add cream, salt, and pepper and reduce until thick and perfect.
• Add a dash of cayenne and a few drops of lemon juice.

CREAMED CHEDDAR LEEKS

Steps:

• Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
• Add the cream and season to taste. Simmer for about 5-6 minutes.
• Transfer to an ovenproof dish and cool.
• Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.

CREAMED LEEKS

Steps:

• Heat butter in a skillet over medium heat; cook and stir leeks just until softened, about 8 minutes. Pour water and wine into skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until leeks are very soft, about 20 minutes.
• Remove cover, increase heat to high, and cook leek mixture, stirring constantly, until liquid evaporates, about 8 minutes. Reduce heat to low; stir cream into leek mixture. Cook leeks, stirring, until mixture begins to thicken; stir in Parmesan cheese. Season with salt and pepper.

CREAMED LEEKS

Steps:

• Cut off roots of the leeks and peel off any withered leaves. Cut off 2 inches from green tops. With a sharp knife slit the green parts in half lengthwise stopping an inch from root end. Make another slit, lengthwise and perpendicular. Spread leaves apart an rinse them under running water, carefully looking out for hidden grit. Cut leeks crosswise into 1 1/2-inch lengths.
• Heat butter in a saucepan and add the leeks. Toss to combine them with the butter. Add the broth, cover and simmer for 15 to 20 minutes or until completely tender. You may do the recipe 2 to 3 days in advance up to this point. Over medium heat, evaporate the liquid from the leeks and when they are totally dry add heavy cream, starting with 1/4 cup or so and simmer, stirring continuously until the cream has been absorbed by the leeks. Add 1/4 cup more and repeat if you wish. Season to taste with salt and pepper.

CREAMED LEEKS WITH BACON & THYME

Steps:

• Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.

CREAMED LEEKS

Steps:

• Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.
• Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.
• Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.

ROASTED SALMON WITH CREAMED LEEKS

Steps:

• Preheat the oven to 425 degrees F.
• Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
• When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
• Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
• Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
• Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
• While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

CIDER-BRINED PORK CHOPS WITH CREAMED LEEKS AND APPLES

Steps:

• Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13x9x2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
• Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; sauté until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
• Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and sauté 10 minutes. Add sugar and sauté until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside. Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
• Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.

CREAMED LEEKS

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.
• Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.
• Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.
• Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.
• Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

SEARED FISH WITH CREAMED KALE AND LEEKS

Steps:

• Prepare your fish: Pat the fish dry, then salt the skin side to help draw out moisture. Set on a plate and refrigerate, uncovered.
• Bring a large pot of salted water to a boil over high. Prepare your kale: Pull the leaves off the stems and tear leaves into bite-size pieces. Wash vigorously, drain, then set aside.
• In a medium saucepan, melt the butter over medium. Add the leek, thyme and garlic, season with salt and pepper, and cook, stirring frequently, until soft, about 7 minutes.
• Stir in the cream and bring to a boil over high. Continue to cook on high until thickened, about 5 minutes. Using a fine-mesh sieve set over a liquid measuring cup or small bowl, strain the sauce, pressing to extract as much liquid as possible. (You should have about 1/2 cup sauce.) Set aside the solids and return the sauce to the saucepan. Whisk in the mustard and stock concentrate, and season with salt and pepper. Cover and set aside.
• Discard the thyme sprigs and stir the cooked leek mixture into cooked rice, if desired. Season to taste with salt and pepper.
• Once the sauce is done, blanch the kale in the boiling water until just wilted, about 2 minutes. Transfer to a colander to drain and rinse under cold water. Once cool enough to handle, squeeze out the excess liquid. Add to the strained cream, then season with salt and pepper. Cover, and warm over low, stirring occasionally.
• Cook the fish: Heat the oil in a large nonstick skillet over medium-high. Pat the fish dry a second time, then season the skin with pepper, and the flesh with salt and pepper. Add to the hot oil, skin-side down, and cook until the skin is crispy and golden, about 3 to 4 minutes. Carefully flip the fish and cook until the outside starts to turn golden, but the thickest part of the fish is still slightly translucent, about 3 minutes.
• Divide the rice (if using), creamed kale and fish among plates and serve immediately.

CREAMED LEEKS

Steps:

• Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
• Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
• Transfer the leeks and onions to an ovenproof dish and leave to cool.
• Preheat the oven to 180°C/355°F/gas 4.
• In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
• Serve hot, garnished with fresh chives.

LEEKS AND PARSNIPS: SAUTEED OR CREAMED

Steps:

• Clean the leeks and discard the dark green portions.
• Cut the leeks lengthwise then into one-inch pieces.
• Melt the butter in a medium skillet, med. heat.
• Add the garlic and fry 'til fragrant.
• Add leeks and fry until the leeks are tender, about 6-minutes.
• Meanwhile, peel and chunk the parsnips into one-inch pieces.
• Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
• Gently sautee together for 5-minutes.
• At this point you can serve it, OR continue on and cream it:.
• In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
• Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
• If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
• Serve warm.

SALMON OVER CREAMED LEEKS WITH APPLE BUTTER SAUCE

Steps:

• For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
• Begin the creamed leeks while the apples are cooking.
• Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
• For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
• Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.
• For the apple butter sauce: Melt butter in a saute pan and add apples, cooking over medium heat for a few minutes until they begin to soften. Add apple juice, orange juice and rice wine vinegar, cover and allow the apples to cook until very soft. Then uncover and allow liquid to reduce to about 1/3 of what you started with. Puree in a blender or food processor. Create a slurry by gradually whisking cornstarch into about 1/4 cup water and blend the slurry into the sauce. Return the sauce to the pot and allow to cook for a few minutes to thicken. Season with salt, if needed.
• Begin the creamed leeks while the apples are cooking.
• Heat the olive oil and butter in a medium saute pan over medium heat and saute onion until translucent. Deglaze the pan with wine and reduce until the liquid is almost all gone. (While you are waiting for the wine to reduce, start cooking the leeks.) Cook the leeks in simmering water until tender. Drain and set aside. When the wine has mostly evaporated, stir in the cream, season with salt and pepper, and lower heat to a simmer to allow to reduce and thicken. Strain this sauce and pour over the leeks and set aside briefly in a warm place.
• For the fish: Season the salmon fillets with coarse sea salt and both peppers. Place a little oil into the saute pan and bring to smoking point (you need a hot pan in order to get a crispy outside). Cook the salmon, skin side down leaving undisturbed (no peeking) for about 5 minutes, or until the skin begins to get crispy, then turn and begin cooking for 4 minutes more. This allows the surface of the fish to "caramelize." (You may need more time on the salmon depending on the thickness). You can, if you wish, finish the salmon in a preheated 350 degree F oven. However, DO NOT OVERCOOK THE SALMON. Once you touch the flesh and it springs back up, it's cooked. Remember, because of carryover cooking, the fish will continue to cook after it is removed from the oven.
• Reheat the apple butter sauce if necessary. Place 4 lengths of the creamed leeks on one side the serving plate, with a salmon fillet on the other. Spoon apple butter sauce on the fish and garnish with lemon thyme.

CREAMED CORN WITH BACON AND LEEKS

Steps:

• Cut kernels from ears of corn to measure 3 cups. Scrape milk and remaing pulp from ears.
• Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.
• Cook bacon in non-stick skillet until crisp. Remove bacon from pan and reserve 1 tsp drippings. Crumble bacon. Add leek to the pan and cook for 2 minutes stirring constantly.
• Add pureed corn mixture remaining corn and corn milk to pan. Bring to a boil and reduce heat. Simmer until slightly thickened.

CREAMED LEEKS WITH TARRAGON, TOMATOES, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
• In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste.
• Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

HORSERADISH CREAMED LEEKS

Steps:

• In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry, and toss them to coat them with the butter. Add the broth and the cream, bring the liquid to a boil, and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper. Pour the sauce over the leeks, sprinkle it with Gruyère, and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden.

CREAMED LEEKS WITH TARRAGON, TOMATO, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

PORK SCHNITZEL WITH CREAMED LEEKS

Steps:

• Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
• Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
• Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
• Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
• Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
• Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.

ROASTED POTATO FANS WITH CREAMED LEEKS

Steps:

• Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks crosswise into 1/2-inch-thick slices and in a large bowl of cold water wash well. Drain leeks.
• In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, until softened, about 15 minutes. Add garlic and cook, stirring, 1 minute. Add flour and cook, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until thickened, about 3 minutes. Stir in lemon juice and salt and pepper to taste and remove skillet from heat.
• Preheat oven to 400°F.
• Peel potatoes and halve lengthwise. Arrange each potato flat side down and make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch from flat side but not all the way through (a metal skewer inserted lengthwise about 1/4 inch from flat side will prevent slicing all the way through). Remove skewer if using.
• Arrange potato halves, flat sides down, in leek mixture and bring mixture to a simmer. Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste. Bake mixture in lower third of oven 1 hour and 15 minutes, or until potatoes are tender within and crisp and golden on top.

CREAMED LEEKS

Steps:

• 1. Put pan over medium heat and add the butter; next add the leeks and cook for 8 minutes, stirring occasionally, to prevent them from burning.
• 2. When they have softened add the water and chicken stock and bring to a boil.
• 3. When it is at a rapid boil, reduce the heat, cover, and simmer for 20 minutes.
• 4. Now remove the lid, turn the heat to high, stir constantly until all the liquid has evaporated (8 minutes).
• 5. Now turn the heat back to low and stir the cream and the mustard into the leek mixture, stirring constantly, until the mixture begins to thicken.
• 6. Then add the cheese and season with salt and pepper to taste.