Best 6 Endives And Leeks In Cream Sauce Recipes

LEEKS WITH CREAMY WINE SAUCE

Steps:

• Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
• Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
• Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
• Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
• Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

BRAISED SHRIMP AND CREAMY ENDIVE

Steps:

• Trim endives and quarter lengthwise. Cut out and discard cores, then cut endives diagonally into 1/2-inch-wide strips. Toss with sugar, 1/2 teaspoon salt, and 1 tablespoon lemon juice in a bowl.
• Melt butter in a 10-inch nonstick skillet over moderately low heat and add endive mixture, tossing to coat. Cook, covered, stirring occasionally, until endive is tender, 10 to 12 minutes.
• While endive is cooking, toss shrimp with remaining 1/4 teaspoon salt and 1/2 tablespoon lemon juice in a bowl.
• When endive is tender, increase heat to moderate and cook, uncovered, stirring, until juices are evaporated, about 2 minutes. Stir in cream and simmer 1 minute.
• Scatter shrimp over endive and cook, covered, over low heat, without stirring, until shrimp are just cooked through, 3 to 5 minutes.

ENDIVES AND LEEKS IN CREAM SAUCE

Steps:

• Cut the leeks lengthwise, leaving the trimmed stem ends intact. Rinse well between the leaves. Drain well. Chop the leeks to make very small cubes. There should be about 2 cups.
• Trim off the ends of the endives. Cut each crosswise into thin slices. There should be about 4 cups.
• Heat the butter in a skillet and add the leeks. Cook, stirring often, about 2 minutes without browning.
• Add the endives and sprinkle with lemon juice. Add salt and pepper. Cook, stirring often, about 1 minute. Cover closely and cook 5 minutes.
• Add the cream and nutmeg and stir. Serve piping hot.

CARAMELIZED ENDIVES AND LEEKS

Steps:

• Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.

LEEKS BAKED IN CREAM

Steps:

• Trim the leeks, discarding the roots and reserving the green parts for another use.
• Cut the white parts in half lengthwise and rinse carefully to remove sand.
• Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
• Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.

LEEKS WITH CHARDONNAY AND CREME FRAICHE

Steps:

• Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
• Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.