leek recipes??

Question

This is mainly for gardeners and people outside of the US, no not a leak like one in your faucet, the vegetable. Does anyone has any reciepes for leeks/dishes using leeks?

Answer 1

Creamy Potato Leek Soup

6 Potatoes, peeled and cubed
1 tb Parsley, chopped
5 c Water
2 Leeks, chopped
1 tb Salt
Pepper
2 Onions, chopped
1/3 c Butter
1 carrot, sliced
13 ounce evaporated milk
1 Stalk celery, sliced
4 Chicken bouillon cubes
Chopped chives

Place all ingredients except milk and chives in crockpot.
Cover and cook on low for 10 to 12 hours or on high for 3
to 4 hours. Stir in evaporated milk during last hour.
Serve topped with chopped chives.

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Leeky Potato Soup

2 tbs vegetable oil
2 large leeks, thoroughly washed, tough green
discarded, then chopped
1 large onion, diced
1 pound potatoes, peeled and thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
1/2 tsp. salt
1/4 tsp. pepper
4 cups water, or vegetable stock
1 tbs finely chopped fresh chives
1 tbs finely chopped fresh parsley

Heat oil in large pan over medium heat. Add leeks and
onion; saute 5 minutes or until softened but not
browned. Add potatoes, carrot, parsley, dill, salt,
pepper and water or broth. Bring to boiling; reduce
heat to low; cover and simmer 35-40 minutes or until
vegetables are tender. Working in batches if necessary,
puree the mixture in a blender or food processor. Serve
immediately, garnished with chives and parsley.

Makes 6 cups.

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St. Patrick’s Potato Fennel Leek Soup

25 minutes prep / 20 minutes cooking
Makes 4 to 5 servings

Ingredients:

2 tablespoons olive oil
1 cup leek, sliced thin
1/2 cup fennel bulb, chopped
2 tablespoons garlic, minced
6 cups filtered water or vegetable stock
2 medium potatoes, rinsed, chopped (2 1/2 cups)
1 cup soy milk
1 tablespoon Italian parsley, minced
2 teaspoons Nama Shoyu, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, ground to taste
pinch cayenne pepper

Loving preparation:

Place oil in a 3 quart pot on medium heat. Add leek, garlic and
fennel, cook for 3 minutes, stirring frequently. Add potatoes and
water and cook until soft, approximately 20 minutes, stirring
occasionally. Add soy milk.

Remove from heat and allow to cool 10 to 15 minutes. Carefully blend
in batches, filling the blender half way. Return to pot, add
seasonings and stir well.

Answer 2

Leek and potato is unquestionably one in all my all-time time-venerated soups! It takes approximately between a million/2 an hour and an hour to make and tastes in fact mind-blowing. To my recommendations, it is going to be thick and velvety, now no longer a skinny, propose broth with some bits floating in it. suitable that's the form you're making my version. it may feed 4 as a starter or 2 with some efficient bread as a lunch. 2-3 super leeks (or a pair greater beneficial in case you like leek) 2 cloves of garlic 3 super potatoes (floury is maximum suitable ... now no longer salad potatoes) a million sprig rosemary a pinch of dried chilli a million.5 litres (3 pints) vegetable or poultry inventory (the main suitable you will discover or dwelling house-made) fairly cream or butter Wash the leeks o.ok. and slice. Peel the garlic and the potatoes. decrease them into chunks and place each and each little ingredient suitable right into a brilliant pan. upload the rosemary and chilli. Pour over the inventory, clap on a lid and placed for the time of to the boil. whilst it bubbles, turn down the warmth temperature and bypass away to simmer till finally the leek and potatoes are very delicate. How long that takes relies upon the two on your cooker and your aspects, yet should not be longer than 20 minutes or so. Take the pot of the warmth temperature and stand on a tea towel or diverse non-slip floor. Take out the rosemary. Purée the soup with a hand blender (or use your magimix or in spite of you have on your kitchen). placed decrease decrease back indoors the pan, form, regulate seasoning and upload butter or cream in case you like. Serve with granary rolls. delight in m

Answer 3

I don't have any recipes but I have grown them as well as bought them. They have a long growing season and you can still be pulling them in the winter as freezing weather does not bother them.

Leeks are great as a boiled, baked, steamed or fried standalone vegetable or, as a raw dinner garnish and can also be used in place of onions and/or scallions and shallots in all kinds of recipes. They are great too in soups, stews and chowders.

Answer 4

Please check with the foodnetwork.com

There are so many 'great' recipes for leeks, to numerous
to mention.

check it out.

Answer 5

Here's two!

MASHED POTATOES WITH GARLIC, MASCARPONE, AND CARAMELIZED LEEKS

3 tablespoons butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
1/2 cup (or more) whole milk
12 garlic cloves, coarsely chopped (about 1/2 cup)
3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup mascarpone cheese* (about 6 ounces)

Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture to paste. Set aside.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.) Top with leeks.

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LEEKS WITH SHALLOT CAPER VINAIGRETTE

4 small to medium leeks (about 1 pound untrimmed)
1 1/2 teaspoons Sherry vinegar* or white-wine vinegar, or to taste
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon drained capers, chopped fine
1 tablespoon minced fresh parsley leaves

Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.

In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.

In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.

Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.

Answer 6

heres a great site for just ABOUT anything.....

http://homecooking.about.com/library/archive/blv104.htm?terms=leek

ps .. plez let me know if this site helped you