Best Endives And Leeks In Cream Sauce Recipes
CREAMY DIJON LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Cook in a steamer basket until tender, 10 to 12 minutes. Cook 1 minced shallot in a saucepan with 1 tablespoon olive oil, 2 minutes; season with salt. Add 1 tablespoon flour and cook 1 minute. Whisk in 1 cup chicken broth and cook until thickened, 4 minutes. Whisk in 1 1/2 tablespoons dijon mustard and 3 tablespoons minced parsley. Spoon over the leeks.
CARAMELIZED ENDIVES AND LEEKS
Steps:
- Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.
ENDIVES AND LEEKS IN CREAM SAUCE
Steps:
- Cut the leeks lengthwise, leaving the trimmed stem ends intact. Rinse well between the leaves. Drain well. Chop the leeks to make very small cubes. There should be about 2 cups.
- Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
- Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
- Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
- Add the cream and nutmeg and stir. Serve piping hot.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams
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