nd light green parts of leeks. Separate rings and place in
Heat 1 tsp oil in a pan and saute the leeks. Pour in the stock, cover and cook for about 10 mins.
Meanwhile, mix the grated onion, ground beef and cheese then form into 1 patty. Heat 1/2 tsp oil in a frying pan and cook the patty for 10 mins over medium heat, turning once.
To finish, stir the herbs into the yogurt and season to taste. Add the chopped tomato to the leeks and cook briefly. Serve the patty on a bed of leeks, with a dollop of yogurt and garnished with reserved parsley.
Slice leeks in half lengthwise and soak/rinse well to remove dirt and grit.
Cut the leeks into 2-inch pieces.
In a large skillet, melt butter over medium heat. Add the leeks and saute until fork-tender.
Reduce heat to low and stir in lemon juice, sugar, dill, white pepper and salt. Stir to combine well.
Serve.
hey are tender. Place sauteed leeks into the bottom of the
Trim leeks of tough green ends and
Heat a large stove top casserole and saute the garlic in the olive oil.
Add leeks and saute until they begin to collapse.
Add the rest and cook uncovered until the leeks are tender.
Heat the oil and wine in a wide skillet.
Add the leeks and carrots, cover, and cook over medium-low heat, for about 8 to 10 minutes, or until tender-crisp.
Uncover and saute, stirring frequently, until the leeks and carrots begin to turn golden.
Stir in the nutmeg, if desired, season with salt and pepper, and serve.
Heat oil in a large pan over med heat.
Add broccolini and leeks, saute 4 minutes.
add oregano, pepper, garlic and saute 3 minutes.
stir in remaining ingredients and cook until liquit almost evaporates - about 30 seconds.
Spray a non stick skillet with oil.
Saute the onions until tender and starting to brown.
Add Mushrooms and continue cooking for apprx 3 minutes.
Add leeks, salt, pepper& oregano.
Saute a further 8 minutes (if you like your veggies very soft cook longer).
Boil potatoes in salted water until fork tender.
Meanwhile, saute leeks in olive oil over medium heat in a nonstick pan until slightly golden, about 4 minutes. Add rosemary and stir for an additional minute or so - until you can smell it).
Strain the potatoes when they are tender but do not rinse. Add buttermilk and mash or use a hand blender on low (never high!) to mash them. Add most of the leek mixture and salt and pepper to taste ~ important!
Scoop into a serving dish and sprinkle reserved leek mixture on top.
In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized.
Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
Clean the leeks using your tried & true method
reen portions.
Cut the leeks lengthwise then into one-inch
an over medium heat. Saute leeks and garlic until soft, stirring
ver medium heat; add in leeks and saute for about 4
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Split the leeks in half lengthwise and trim
ablespoon oil over medium. Add leeks and fennel seeds; cook, stirring
Place potatoes in a large pan. Cover with water. Bring to a boil and cook for 10 mins, until soft. Drain.
Meanwhile, blanch cabbage, leeks and spring greens in boiling water for 3-5 mins, until soft. Drain.
Heat oil in a large frying pan. Saute potatoes for 5-6 mins, until golden brown and slightly crisp. Add remaining vegetables and saute for 3 mins, until hot. Season and add nutmeg. Serve with sliced ham and mustard.
f noodles.
Layer the sauteed vegetables onto these noodles.