How To make Braised Leeks with Dill
8 Medium leeks
2 Medium onions
1 Clove garlic
1 Large tomato
2 Tsp olive oil
*Note
1/2 Cup Nonfat Veg Chicken Broth, Low Sod :
Or Vegetable
Broth Salt and pepper To Taste 4 Sprigs fresh dill :
chopped
*NOTE: Original recipe used 1 T olive oil...I reduced it to 2 tsp
Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed and chop tomato. In a skillet, saute onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking. Garnish with chopped dill at serving time.
Serves 6
Published 1/03/96 in the San Jose Mercury News. Copied with permission.
This was very, very good!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Braised Leeks with Dill's Videos
Miso Braised Leeks | Leeks Cooking | Shorts
Miso Braised Leeks | Leeks Cooking | Shorts
MISO BRAISED LEEKS - bringing back these charred, caramelized miso leeks, this recipe got so much love from you, love to see it ✨✨✨
Ingredients (4 servings)
3 medium leeks, get thicker ones if you can, they’ll be easier to work with
1/3 cup vegetable stock or water, plus more as needed
1/4 to 1/3 cup water
1 teaspoon fennel seeds, optional
1 tablespoon white miso paste (more or less depending on the type of miso you’re using)
Lemon zest and juice
Pistachios or toasted sesame seeds
Salt and pepper
Olive oil
Instructions
1. Trim the roots and greens off the leeks. Thoroughly wash the remaining white stems, and slice them in 3 cm or 1 inch thick rounds.
2. Heat up some olive oil in a skillet on medium heat. Place the sliced leeks in the pan, and fry for 5 to 7 minutes. Turn them and fry for 3 more minutes. Each side should have a dark-ish brown color.
3. Add 1/3 cup vegetable stock or water to the pan, cover the pan, and simmer the leeks for 5 to 7 minutes, or until the liquid has evaporated.
4. Add the miso paste, fennel seeds, salt, pepper, and a splash of water (about 1/4 to 1/3 cup) over the simmered leeks. Swirl the pan around and simmer everything until the liquid goes from a watery consistency, to a glossy one. This will take 3 to 5 minutes.
5. Plate the glazed leeks with lemon zest on top, lemon juice, flaky salt, freshly ground black pepper, and pistachios or sesame seeds.
#miso #leek #leeks #braised #braisedleeks #cookingvideo #cooking #cooking #leeks #cookingleeks #braisedleeks #gordonramsaycooking #preparingleeks #howtocookleeks #cookingtips #asmr #asmrfood #asmrcooking #asmrsounds #satisfying #satisfyingvideos #satisfyingfood #plating #platinggoals #f52community #thanksgiving #kosher #veganrecipes #veganfood #veganrecipe #appetizers #appetizer #vegetables #vegansnacks
how to cook Leeks-Indian Style. Nisha Katona
How to make Leek Curry. Nisha Katona.
RECIPE | Caul Fat Wrapped Bison Loin (With Creamy Polenta + Leeks)
Caul fat has received a lot more overdue attention over the past few years and we absolutely love it.
Josh recently had the opportunity to harvest two bison with a group of friends and wanted to create a simple dish with the bison back-strap wrapped in the animals caul fat.
The bison was seasoned well simply with salt + pepper, then wrapped in the caul fat before hitting the open flames.
We paired the meat with an awesome and comforting creamy polenta plus a side of flamed leek, topped with a homemade dill pickle vodka mustard.
For the Polenta:
-Fine cornmeal
-Water
-Cream (we used 18%)
-Shredded parm
-Salt
For the Mustard:
-Mustard seeds
-Dill pickle vodka
-Splash of water
-Salt + pepper
Follow us on IG: @fedbyfire
If you only have leeks, you should definitely try this recipe
Full video and recipe available on Fresh&Tasty YouTube channel.
✅ Friends, if you enjoyed the video, you can help develop the channel: Share this video with your friends on social networks!
Braised leek with smoked SALMON | Bart van Olphen
Hi everyone! I’m here with a new Fishy Friday. So glad you’re watching. Today we are making one of my favorite dishes from Paris: poireaux vinaigrette! I give this fantastic dish of velvety braised leeks in a punchy French vinaigrette a fish twist by adding smoked salmon. Not just any salmon, sustainable farmed salmon from Kvarøy, a tiny island in Northern Norway. Here Alf Knutsen and his family have been pioneering in salmon farming since 1976.They have developed a unique fish feed in which less than half a kilo of wild fish is needed to get to a kilo of farmed salmon. Revolutionary! And there are many more incredible innovations that make this the best and most sustainable farmed salmon! I hope the rest of the salmon industry will follow this fine example. For now: enjoy this tasty recipe and let me know how you liked it!
You can find the full recipe here:
For my Dutch followers:
Want to know more about this special salmon from Kvarøy? Watch this sea to plate video: (USA) / (NL)
See you next Fishy Friday! Follow me on Instagram for more cooking inspiration and remarkable stories of sustainable fisheries.
#fishtales #seatales #newvideo #cookingshow #food #seafood #bestfood #recipe #salmon #leek #seafoodwithastory #sustainable
Постна плакия от праз - Braised leeks and olives - vegan recipe
Продуктите за рецептата са тук☛ #праз #постно #плакия #vegetarian #vegan #leeks