SPANISH LEEKS RECIPES

SAUTEED CARROTS AND LEEKS RECIPE | ALLRECIPES

Sauteed Carrots and Leeks Recipe | Allrecipes image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories Carrot Side Dishes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, CarbohydrateContent 10.3 g, CholesterolContent 10.2 mg, FatContent 4 g, FiberContent 1.7 g, ProteinContent 0.9 g, SaturatedFatContent 2.5 g, SodiumContent 221.3 mg, SugarContent 5.2 g

BUTTERED CABBAGE AND LEEKS RECIPE | DELICIOUS. MAGAZINE

Buttered cabbage and leeks recipe | delicious. Magazine image

These buttered cabbage and leeks make a delicious side dish recipe.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 medium leek, thinly sliced
½ savoy or january king cabbage, shredded, core discarded
Knob of butter
2 garlic cloves, finely chopped

Steps:

Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again.
Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and sauté over a medium heat for 2-3 minutes, tossing the pan occasionally. Season well and serve with the chicken and beans.

Nutrition Facts : Calories 46kcals, FatContent 2.6g (1.4g saturated), ProteinContent 2.1g, CarbohydrateContent 3.9g (3.3g sugars), FiberContent

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Calories 172 calories per serving

Trim the leeks and cut into slices. Peel the onion and chop. Peel the potato and cut into small chunks. You don’t need to worry too much about cutting the vegetables evenly as the soup will be puréed.

Heat the butter and oil in a pan, add the leeks, onion and potato and two sprigs of parsley and heat gently for about 5 minutes until starting to soften.

Add the water and simmer gently for 15 minutes or until the potato is cooked.

Purée until smooth, then pour the soup back into the pan and heat through.

Finely chop the remaining parsley and add to the soup.

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Preheat the oven to 180 degrees

Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

Boil the pasta for 15 mins until al dente

Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper

Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

Now add the creamy leeks over the top covering right to the edges

Sprinkle over the breadcrumbs and season lightly again

Put this in the oven until golden brown on top – about 15 minutes should do the trick!

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LEEK AND POTATO SOUP | SAINSBURY'S RECIPES

Trim the leeks and cut into slices. Peel the onion and chop. Peel the potato and cut into small chunks. You don’t need to worry too much about cutting the vegetables evenly as the soup will be puréed.

Heat the butter and oil in a pan, add the leeks, onion and potato and two sprigs of parsley and heat gently for about 5 minutes until starting to soften.

Add the water and simmer gently for 15 minutes or until the potato is cooked.

Purée until smooth, then pour the soup back into the pan and heat through.

Finely chop the remaining parsley and add to the soup.

See details

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Preheat the oven to 180 degrees

Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

Boil the pasta for 15 mins until al dente

Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper

Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

Now add the creamy leeks over the top covering right to the edges

Sprinkle over the breadcrumbs and season lightly again

Put this in the oven until golden brown on top – about 15 minutes should do the trick!

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