Best 2 Buttery Leeks With Parmesan And Thyme Recipes

Indulge in the delectable flavors of this culinary masterpiece: buttery leeks tantalizingly roasted with Parmesan cheese and fresh thyme. This symphony of flavors will captivate your taste buds, making it a perfect side dish for a wide range of entrees. The simplicity of the ingredients allows the natural sweetness of the leeks to shine through, while the Parmesan adds a rich, nutty complexity. The thyme brings a subtle herbaceousness that elevates the dish to new heights. This recipe is not only a treat for your palate but also a visual delight, with the vibrant green of the leeks and the golden-brown topping adding a pop of color to your plate. Additionally, we have included variations of this classic recipe, such as a creamy leek and potato soup, a luscious leek and bacon quiche, and a refreshing leek and fennel salad. These variations offer a delightful twist on the original, catering to diverse tastes and preferences.

Let's cook with our recipes!

BRAISED LEEKS WITH PARMESAN

Braised Leeks With Parmesan image

My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.

Provided by Martha Rose Shulman

Categories side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

6 leeks, not too thick if possible
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/2 cup dry white wine, like sauvignon blanc
1 1/2 ounces Parmesan, freshly grated (1/3 cup)

Steps:

Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams

BUTTERED LEEKS

Buttered leeks image

A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice

Provided by Good Food team

Categories Buffet, Side dish, Supper

Time 35m

Number Of Ingredients 3

Ingredients

1.8kg leek, trimmed
50g butter, plus extra for serving
thyme leaves for garnish

Steps:

The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium

Tips:

To clean leeks properly, slice them in half lengthwise and rinse them thoroughly under cold water, separating the layers to remove any dirt or grit.
Use a large skillet or sauté pan to ensure that the leeks have enough space to cook evenly and not steam.
Cook the leeks over medium heat to allow them to soften and caramelize slowly, bringing out their natural sweetness.
Add a splash of white wine or dry vermouth to the skillet to deglaze it and enhance the flavor of the leeks.
Season the leeks generously with salt and pepper to taste, and add a pinch of red pepper flakes for a subtle kick.
Stir in a combination of grated Parmesan cheese, chopped fresh thyme, and butter at the end of cooking to create a rich and flavorful sauce.
Serve the buttery leeks immediately as a side dish or as a topping for grilled meats, roasted vegetables, or pasta.

Conclusion:

These buttery leeks with Parmesan and thyme are an incredibly versatile and delicious dish that can be enjoyed in various ways. With their tender texture, caramelized sweetness, and rich, flavorful sauce, they are sure to impress your taste buds. Whether served as a side dish, a topping, or an ingredient in other dishes, these leeks are a culinary delight that will elevate any meal. So next time you're looking for a simple yet elegant dish to add to your repertoire, give these buttery leeks a try – you won't be disappointed!