Best 6 Simmered Leeks Recipes

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In the realm of culinary delights, few vegetables shine as brightly as leeks. With their delicate yet assertive flavor, leeks have captivated taste buds for centuries. Simmered leeks, in particular, embody the essence of simplicity and elegance. This versatile dish can be enjoyed as a standalone side or seamlessly incorporated into various culinary creations. Embark on a culinary journey as we explore a collection of simmered leek recipes, each offering a unique twist on this classic dish. From the classic French braised leeks to the vibrant Indian leek curry, these recipes promise to tantalize your palate and leave you craving more. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this comprehensive guide will equip you with the knowledge and inspiration to create delectable simmered leek dishes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SIMMERED LEEKS



Simmered Leeks image

This is my favorite way to prepare leeks. You can eat it by itself or use as a topping for steak, chicken, or fish, and you can also add sliced mushrooms! Either way, it's a delicious addition to dinner. (The companion recipe to this one is recipe #100417 - or you can add cabbage to this recipe to combine them!)

Provided by Julesong

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 1/2 lbs leeks
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
2 tablespoons butter
1 cup low sodium chicken broth or 1 cup vegetable broth, for vegetarian style

Steps:

  • Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
  • Cut leeks lengthwise in quarters, then into about 1-inch squares.
  • Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
  • Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
  • Raise heat to medium, uncover and let juices reduce to about half.
  • Be careful not to let burn.
  • Taste and adjust seasoning, serve hot.
  • Makes about 2-4 servings, depending on what you're using them for.

Nutrition Facts : Calories 467.9, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 832.3, Carbohydrate 81.9, Fiber 10.3, Sugar 22.3, Protein 11.1

SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS



Skillet Chicken and Farro With Caramelized Leeks image

This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It's nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, or use whole legs
Salt and freshly ground black pepper
2 large or 3 medium leeks
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef's knife
1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef's knife
4 thyme sprigs
1 tablespoon tomato paste
3 cups chicken or vegetable stock
1 1/2 cups pearled or semi-pearled farro
3/4 cup quartered or halved cherry tomatoes or diced tomato
1/2 cup fresh parsley leaves and tender stems, roughly chopped
Fresh lime or lemon juice, or cider vinegar, to taste

Steps:

  • Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
  • Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
  • Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
  • Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
  • Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
  • Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

SIMMERED LEEKS RECIPE



Simmered Leeks Recipe image

Provided by á-2895

Number Of Ingredients 6

2 1⁄2 lbs leeks
1 ⁄2 teaspoon salt, to taste
1 ⁄4 teaspoon fresh ground pepper, to taste
2 tablespoons butter
1 cup low sodium chicken broth or 1 cup vegetable broth, for vegetarian style
I would add mushrooms

Steps:

  • Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Cut leeks lengthwise in quarters, then into about 1-inch squares. Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes. Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender. Raise heat to medium, uncover and let juices reduce to about half. Be careful not to let burn. Taste and adjust seasoning, serve hot. Makes about 2-4 servings, depending on what you're using them for.

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

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

MEATBALLS SIMMERED WITH LEEKS (KEFTEDES PRASSOSELINO)



Meatballs Simmered With Leeks (Keftedes Prassoselino) image

Another recipe adapted from "The Glorious Foods of Greece," I changed it a bit to reduce the fat content (so to allow for all the butter). Prep time includes an hour for the meatball mixture to rest in the fridge.

Provided by Chef Kate

Categories     Veal

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb ground veal
1 lb lean ground lamb
1 large onion, minced
2 tablespoons rice, raw
2 tablespoons fresh mint leaves, finely chopped
1/2 cup flat leaf parsley, finely chopped
2 teaspoons sweet paprika
salt & freshly ground black pepper
2 large eggs
4 -6 tablespoons butter, unsalted
3 leeks, large, white and light green parts, washed and cut into 2-inch pieces
3 -4 celery ribs, leaves and strings removed, chopped into 2-inch pieces
1 -2 teaspoon sweet paprika (if you like the extra heat, use hot)
salt & freshly ground black pepper

Steps:

  • Make the Meatballs:.
  • Combine all the meatball ingredients in a large bowl and knead well.
  • Cover and refrigerate for an hour.
  • When ready to cook them, shape into golf ball sized portions (around 30).
  • Place a large, heavy skillet over medium heat.
  • Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).
  • Remove meat to a plate and pour off all the accumulated fat in the skillet.
  • Reduce heat to low, add 4 tablespoons of butter and scrape up any bits of fond.
  • Add the leeks and celery and slowly saute, stirring occasionally for about 8 minutes.
  • Season with salt, pepper and paprika.
  • Add the meatballs and stir everything together.
  • Add just enough water to come about two thirds of the way up the meatballs.
  • Cover and simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching.
  • If you like (it does add amazing richness to the dish), swirl two tablespoons of butter in the pan, tipping it to distribute the butter throughout the meat and leeks.
  • Remove from heat, rest briefly, and serve.

Nutrition Facts : Calories 475.4, Fat 32.6, SaturatedFat 15.3, Cholesterol 208.2, Sodium 213.6, Carbohydrate 13.8, Fiber 2.1, Sugar 3.5, Protein 31

SENSATIONAL SIMMERED LEEK CABBAGE MUSHROOM TRIO



Sensational Simmered Leek Cabbage Mushroom Trio image

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :)

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs leeks
1/2 head cabbage, chopped into approx 1/2 inch squares
8 ounces sliced mushrooms (I like crimini)
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 1/2 cups low sodium chicken broth (I prefer it with the chicken) or 1 1/2 cups vegetable broth (I prefer it with the chicken)
4 tablespoons dry sherry (optional)

Steps:

  • Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
  • Cut leeks lengthwise in quarters, then into about 1/2-inch squares.
  • Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
  • Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables are tender.
  • Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
  • Taste and adjust seasoning, serve hot.
  • Makes about 4-6 servings, depending on what you're using them for.

Tips:

  • Choose the right leeks: Look for leeks that are firm and have a white, unblemished base. Avoid leeks that are wilted or have yellow or brown spots.
  • Trim the leeks properly: Cut off the root end and the dark green leaves. Then, slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
  • Use a variety of cooking methods: Leeks can be simmered, roasted, grilled, or sautéed. Each method produces a different flavor and texture.
  • Add aromatics: Aromatics such as garlic, shallots, and onions can enhance the flavor of leeks. Add them to your dish at the beginning of the cooking process.
  • Use leeks in salads: Leeks add a mild oniony flavor and a crunchy texture to salads. They can be used raw or cooked.

Conclusion:

Leeks are a versatile and delicious vegetable that can be used in a variety of dishes. They are a good source of vitamins and minerals, and they have a mild oniony flavor that makes them a great addition to many recipes. Whether you are simmering them in a soup, roasting them with other vegetables, or adding them to a salad, leeks are sure to please your taste buds.

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