Best Leeks Braised In Cream With Garlic And Lemon Recipes

BRAISED LEEKS WITH MUSTARD CREAM

Steps:

• Preheat the oven to 200ºC.
• Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
• Add the leeks and roast for 10 minutes.
• Remove the leeks from the oven and turn them over in the pan.
• Roast for a further 10 minutes.
• Remove the leeks from the oven and add the stock.
• Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
• Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
• MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
• Add the shallots and sauté for 5 minutes or until softened.
• Increase the heat a little, add the wine and slowly bring to the boil.
• Simmer until the liquid has reduced by half.
• Stir in the cream and simmer gently until the sauce begins to thicken.
• Stir in the mustard.
• Add half the chives and season to taste with salt and pepper.
• Drizzle the leeks with the mustard cream and garnish with the remaining chives.
• Serve.

SIMPLE BRAISED LEEKS

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.

CREAMY PARMESAN LEEKS

Steps:

• Place the leeks, water and butter in a saucepan with a tightly fitting lid.
• Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
• Stir in the cream and heat, then fold in the parmesan cheese and serve.