Best 7 Braised Leeks With Lemon Recipes

LAZY OVEN BRAISED LEEKS WITH LEMON

Steps:

• Preheat oven to 400F. Add the fat to an ovenproof dish large enough to fit the leeks when cut in half. Put dish in the oven for a few minutes while you prep the leeks.
• Cut the tough green leaf ends from the leeks and discard (or save for stock). Slice the leeks in half lengthwise, leaving the root end intact.
• Rinse the leeks under running water, separating out the first few layers to wash out any trapped dirt or grit.
• Lay the washed leeks out on some paper towel and pat dry. Remove the root end and slice once again lengthwise so that the leeks are in quarters.
• Remove the baking dish from the oven and arrange the leeks, cut side down, in the butter or ghee. If it has browned a little, so much the better! Season with salt and pepper to taste, then return the dish and leeks to the oven for 15 - 20 minutes, until the bottoms begin to caramelize.
• Add chicken stock, cover and bake for 10 more minutes, or until tender.
• Squeeze the lemon juice over the top of the leeks while still in the baking dish, tossing them through the lemon & braising liquid. Sprinkle with lemon zest before serving & make sure to drizzle the braising liquid over the leeks, too!

EASY LEMON BRAISED LEEKS RECIPE

Steps:

• In a pot with lid, heat the olive oil over medium heat. Add the leeks and cook until beginning to brown, about 5 minutes.
• Add the stock, lemon zest, a 1/4 teaspoon of salt and a few grinds of black pepper. Bring to a simmer then turn heat down and cook, covered, at a low simmer, until tender, about 10 minutes.

BRAISED LEEKS WITH PARMESAN

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.

BRAISED LEEKS

Steps:

• Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
• In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
• Sprinkle with thyme and cook one minute more.
• Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.

BRAISED LEEKS WITH LEMONS

Steps:

• Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

BRAISED LEEKS WITH LEMON

Steps:

• In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

LEEKS BRAISED IN CREAM WITH GARLIC AND LEMON

Steps:

• Trim leeks about 2 inches beyond the point where the leaves start to darken.
• Trim the root end and cut the leeks in half length-wise and then crosswise into 1/2-inch pieces.
• Place the leek pieces in a large bowl filled with cold water and rinse thoroughly.
• Lift the leeks out of the water (the soil will have sunk to the bottom) and into a colander to drain.
• Melt the butter in a 12-inch skillet over medium-high heat.
• Add the leeks and garlic and cook, stirring occasionally, until the leeks start to soften, about 5 minutes.
• Add the cream, broth and zest.
• Cover and simmer until the leeks are tender, about 5 minutes.
• Remove the lid and cook until the braising liquid thickens, about 2 minutes.
• Sprinkle with parsley, season with salt and pepper to taste.
• Serve immediately.