Slice the leek into rings and rinse well.
Slice the leek into thin half moons.
Slice the leek into thin coins and wash well in a sieve or strainer to make sure all the sand is out.
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large
leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Slice the white parts of the
leeks in half vertically and place
into the sink or a large bowl and cover with water.
It's a revelatory way of preparing the vegetable, since
leeks usually play a secondary role, where they get thinly
sliced and pretty much disappear
into whatever dish they are in.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2
leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Cut the
leeks crosswise
into 1/4 inch thick
slices.
:)
Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g
leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black pepper handful of parsley leaves, chopped Cut the
leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.
Cut off roots and trim dark green tops from
leeks; cut each
leek lengthwise in half, then crosswise
into 3 / 4 - inch
slices.
So cut off the ends of the
leek (discard the ends) and cut
into thin
slices.
Cut each
leek lengthwise in half, then crosswise
into 1 / 2 - inch - wide
slices.
Cut the
leeks into 3 inch long pieces and then
slice them lengthwise.
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon, finely chopped 3 garlic cloves, crushed 2
leeks, halved, washed, thinly
sliced 1/4 cauliflower, trimmed, cut
into small florets 2 cups potatoes, peeled, diced 6 cups chicken stock 1/4 -LSB-...]
Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and
sliced 3/4 ″ thick 2
leeks, washed and
sliced on a bias
into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut
into 1 ″ cubes mixed salad greens balsamic vinaigrette
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1
leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut
into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2
leeks, washed and
sliced (sauté in a bit of olive oil until softened) 6 spears asparagus,
sliced into 2 inch pieces 2 full leaves rainbow chard,
sliced Crumbled feta cheese for topping
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut
into 1/4 - inch dice 1 medium
leek (white part only), split lengthwise, cut
into 1/4 - inch
slices 1 medium onion, cut
into 1/4 - inch dice 1 medium carrot, cut
into 1/4 - inch dice 1 medium turnip, cut
into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
salt pork or bacon, cut
into 1/2 ″ pieces 1 large
leek, white and pale green parts only,
sliced 1 large onion, diced 1 green pepper, diced 2 celery ribs,
sliced 1 jalapeño pepper, minced 1/4 — 1/2 tsp.
Sauté the mushrooms, cut
into slices or chunks, over medium - high heat until they are cooked, but crunchy, then add the
leek and sauté everything together for a few seconds.
1
leek, ends trimmed and diced
into rings 1 medium onion, diced 3 cloves garlic, minced 2 carrots, chopped 1 pkg crimini mushrooms, cleaned, trimmed and
sliced 1 pkg shitake mushrooms, cleaned, trimmed and
sliced 1 pkg portobello mushrooms, cleaned, trimmed and
sliced 2 32oz.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6
leeks, white and light green parts only, halved and thinly
sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
1) Cut the chicken breast
into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the
leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly
sliced 1 large
leek, thinly
sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise
into 1/4
slices, tops cut
into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt
1 tablespoon olive oil 1 large
leek, light green and white portions 1 large shallot,
sliced thin 1/2 lb leftover cooked asparagus, cut
into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes,
sliced thin and drained on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
Ingredients 2 pounds roasted beets, (mix golden and regular) skins removed 2 large
leeks, white and light green parts only, halved and thinly
sliced into half moons 2 tablespoons olive oil, divided 6 ounces bacon (about 8 strips), cut
into 1 - inch pieces 1 tablespoon white wine vinegar Sea salt
Cut the
leeks into 1/4 inch - thick
slices and set aside.
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and
sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut
into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3
leeks, white and light green parts
sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken
into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Ingredients 3 - 4 tablespoons extra virgin olive oil a 4 - 5 cm piece of
leek, cleaned and cut
into thin
slices 3 - 4 tablespoons filtered water 20 g dried porcini mushrooms, to be soaked in filtered water for about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
Place each
leek half cut - side down on the cutting board, then chop it
into thin
slices (resulting in half - moon shapes).
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut
into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly
sliced) 1 yellow onion (peeled, small dice) 1
leek (white and light green parts only, root end removed, thinly
sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut
into cubes) 2/3 cup plain yogurt
Cut the
leek in half lengthwise and then
slice into half moons.
Ingredients: 3 medium carrots, cut
into slices 1 celery root, cut
into slices 1 medium whole
leek, cut
into slices.
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled and cut
into small dices 1 young
leek, thinly
sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
Remove the
leeks from the heat and
slice into half circles.
2 tablespoons extra-virgin olive oil 2 large
leeks, white and pale green parts only, thinly
sliced 1 large fennel bulb, cored and thinly
sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut
into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped
into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
2 tablespoon olive oil 1 cup
leeks, thinly
sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and
sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste
4 onions, not peeled, cut
into eighths 3 large ribs celery, cut
into fourths 2
leeks, white part only 1 head garlic 4 carrots, cut
into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut
into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and
sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Place 1 quart cooking oil, 1
leek cut
into large chunks, 5 large
slices of ginger, 1 bunch of cilantro with stems and leaves roughly chopped, and 2 teaspoons Sichuan peppercorns in a wok and heat over medium - low.
2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium
leek,
sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut
into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey
3 large
leeks, white and tender green portions only,
sliced crosswise 1/4 inch thick and separated
into rings
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian fennel sausage, casings removed, broken
into small pieces 3 large
leeks, white and light - green parts only,
sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded
Cut each
leek in half lengthwise, then
slice crosswise
into half moons.
6 - 8 cups broccoli, chopped 4 medium sized potatoes, cut
into chunks 1 - 2
leeks,
sliced 1 onion (red), peeled and cut
into chunks 1/3 cup heavy cream water or stock 1 teaspoon salt ground pepper
Ingredients 2 potatoes, washed, peeled and cubed 1/2
leek sliced into rings 1/2 onion diced 1 litre of chicken stock 2 chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery
sliced 1 small zucchini diced 2 tbsp of fresh chopped parsley Fresh ground black pepper Spray olive oil
Ingredients 1 chicken breast skin off 1 spray olive oil 1/2 finely
sliced leek 1/2 tin chicken soup 1 carrot diced
into small cubes 1 cup peas 1 sheet light puff pastry 1 egg yolk beaten for pastry
Ingredients 1 head cauliflower, cut
into smaller chunks 1
leek, with white and light green portions
sliced 3 small yellow potatoes, cut
into small pieces 1 TBSP coconut or olive oil Salt & Pepper 1 TBSP coconut oil 2 cloves garlic, minced 4 cups vegetable broth 2 cups almond milk 1 TBSP nutritional yeast (optional, but adds a nice flavor!)
Remove the seeds of the peepers and fresh chilli (if using) and
slice them along with the
leek into fine stripes.
Trim the spring onions or
leek and
slice into chunks (wash the
leek well).