Mediterranean Leeks With Lemon I Made It

Mediterranean Leeks With Lemon

eastcoaster 8 years ago

I rated this dish when i first joined GR, but did not do it properly,
It is a very tasty side dish, easy to make and goes with any protein.
I gave it 5 stars, delicious. Aug.17/2016
Mediterranean Leeks With Lemon
Should have put:Recipe by Don.

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bakerme 8 years ago said:

Good looking recipe, Manella! I've never used leeks in anything, but think I'd like them.

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eastcoaster 8 years ago said:

Good morning Bakerme,It is at that. Leeks are pricey around here, so i only get them when they are on sale..

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frankieanne 8 years ago said:

I've never heard of leeks as being the main ingredient of a recipe! I've only used them in soup. Very interesting idea!

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gaspesiangal 8 years ago said:

I love leeks and this looks like a great recipe.

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mommyluvs2cook 8 years ago said:

Leek lover here as well! I only get them when they are at the Farmers Market in the winter, super cheap then! This recipe looks so good!

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DonSpain 8 years ago said:

Hi manella, once again, thank you very much for the great review - delighted you enjoyed them
cheers

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DonSpain 8 years ago said:

Hi Franieanne,
Another couple to play around with. cheers

Leeks and Peas in Lemon Butter
6 Leeks - each cut into 5 to 6 pieces;
250g/8oz Frozen Peas - defrosted;
60g/2oz Butter;
½ to 1 Lemon - Juice only - to taste;
Salt and freshly ground Black Pepper

Boil the leeks in slightly salted water for some 6 minutes or so until tender but still holding shape;
Reserve a little cooking water in a jug;
Drain the leeks and return to pan with reserved water;
Place over a low heat and stir in the peas and butter, cooking until the butter has melted and the peas are hot;
Add the lemon juice and season with salt and pepper.

Smothered leeks and kohlrabi
http://www.bbc.co.uk/food/recipes/smotheredleeksandkoh_85612
Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 6
Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan (I guess that's the smothering bit) until very, very tender. Kohlrabi holds together well, adding its own natural sweetness.
By Sophie Grigson
Ingredients
3 leeks, trimmed and cut into 2cm/¾in lengths
2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes
3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces
6 garlic cloves
1 bay leaf
2 sprigs fresh thyme
water, to cover
salt and freshly ground black pepper
40g/1½oz butter
Method
1.Place the leeks, kohlrabi, carrots and garlic into a wide shallow pan which will take them in a single layer. Tuck the herbs down among them.
2.Pour in enough water to come about 1.5cm/½in up the sides of the pan. Season with salt and freshly ground black pepper and dot with butter.
3.Bring up to the boil, then reduce the heat to the absolute minimum. Cover the pan with a lid or foil and leave to cook very gently for about an hour, stirring occasionally to make sure that it doesn't catch. If necessary add an extra splash of water, or if it ends up too watery, uncover and boil the water off. Either way, you are aiming to end up with meltingly tender vegetables, perhaps slightly patched with brown towards the end of cooking, with little more than a few tablespoonfuls of syrupy liquid left in the pan. Serve warm.

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