Best Puree De Poireaux Leeks Puree Recipes

LEEK AND PARSNIP PUREE

Steps:

• Steam or boil the leeks and parsnips together for about 15 minutes, until tender.
• Drain well, then place in a food processor or blender.
• Add the remaining ingredients to the processor or blender.
• Combine them all until really smooth, then check the seasoning.
• Transfer to a warmed bowl and garnish with a sprinkling of nutmeg.

POIREAUX BRAISES (BRAISED LEEKS)

Steps:

• Cut leeks diagonally into thirds and then diagonally in half to form 6 triangular pieces from each leek.
• Rinse under cold water; drain.
• Melt margarine in a heavy skillet; add leeks.
• Cook until lightly browned, stirring gently, approx 15 minutes.
• Stir in the broth cover and simmer for 30 minutes or until golden and the broth has mostly evaporated.

TERRINE DE POIREAUX

Steps:

• Preheat the oven to 350 degrees. Grease a 5-by-12-inch or 4-by-10-inch terrine pan, and then line it with plastic wrap.
• Bring a pot half full of water with a tablespoon of salt to a boil, add the leeks, and boil for 10 minutes, or until fork-tender. Remove them gently from the water, and plunge them into ice water for about 10 minutes. Drain well, pat very dry, and cut the leeks in half lengthwise.
• Sauté the mushrooms in the butter in a small frying pan, seasoning them with salt and pepper to taste, until they are golden brown-about 5 minutes. Spread half the cooked mushrooms and any remaining butter evenly in the bottom of the prepared terrine.
• Pour the milk into a large bowl. Dip the bread in the milk and squeeze gently to remove the excess liquid. Place the bread, the eggs, the cream, 1 teaspoon salt, 1/4 teaspoon pepper, the nutmeg, and the cayenne pepper in the bowl of a food processor equipped with the steel blade. Purée until creamy and uniform, and pour about a third of the mixture into the terrine. Press half of the leeks gently lengthwise into the terrine, cover with another third of the batter, and scatter on the remaining mushrooms. Repeat, using up the remaining leeks and remaining batter.
• Cover the terrine with aluminum foil, and place it in a baking pan filled with enough boiling water to come halfway up the sides of the terrine. Bake for about 60 minutes, or until set and no longer wobbly in the center. Once it is cool enough to handle, unmold the terrine by flipping it over onto a serving plate. Slice, and serve warm or at room temperature. You can also cut the terrine into about ten slices in the mold. Then, when ready to serve, just microwave the slices and serve on individual plates.

PUREE DE POIREAUX (LEEKS PUREE)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
• Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.