Sentences with phrase «medium leek»

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

ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter

1 tablespoon refined coconut oil 1 small parsnip, diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a few splashes of vegetable broth salt + pepper to taste

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

2 tablespoons olive oil 1 medium leek, diced 2 cloves garlic, minced 1 pound (450 g) red kuri squash, seeded, peeled and diced 1 medium Bartlett pear, peeled, cored and diced 1 medium Yukon gold potato, peeled and diced 1/2 teaspoon ground coriander 2 cups (500 ml) chicken stock 1/3 cup (85 ml) unsweetened coconut milk 1 1/4 teaspoon fine sea salt (or to taste)

2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact

2 pounds zucchini — ends trimmed, quartered lengthwise then thinly sliced 1 pound Yukon Gold or Red Bliss potatoes — unpeeled, diced small 2 medium leeks (2 cups)-- trimmed, thinly sliced white and light green portions, then rinsed well 1 cup celery — trimmed, diced small 2 tablespoons garlic, roughly chopped To season — Kosher or sea salt & ground black pepper

canola, grapeseed, or peanut oil 2 medium leeks, halved, washed, and thinly sliced 5 oz.

olive oil 4 small or 2 medium leeks, halved or quartered and thinly sliced (4 cups) 1/4 tsp.

Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)

Ingredients for Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1 T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste.

2 medium leeks (about 14 oz.)

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried

Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks, white and light green parts only, finely sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and fresh pepper to taste 2 potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed

So put the remnants of the big chicken carcass and all the bones, skin etc (raw giblets if they came with the chicken) in a pan and add celery (4 stalks), 2 medium leeks, 2 medium onions, 2 large carrots (all the veg chopped into chunks) Crush half a bulb of garlic in it goes skin and all, couple of Bay leaves, Half a teaspoon each of dried rosemary, parsley and thyme and a good helping of black pepper.

Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.

Not exact matches

Gently heat olive oil in a medium sized pot, add sunchokes, leek and garlic, and saute for a couple of minutes.

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

Add the chopped leeks, sprinkle with salt and pepper, and saute on a low to medium heat for 10 - 15 minutes until they are soft.

Lower the heat to medium and add the onions, garlic, carrots, celery and leek.

Heat over low - medium until leeks are aromatic and starting to turn translucent (approx. 2 - 3 min).

olive oil 1 large onion, chopped 1 leek, chopped 3 1/2 cups chicken or vegetable broth 3 medium sweet potatoes, peeled and cut into 1 - inch pieces 1 -LSB-...]

Sauté leeks over medium heat for 5 minutes until softening nicely, add minced garlic and cook for a further couple of minutes.

In a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minutes.

Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving

Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened.

Add the onion, leeks and caster sugar and fry over medium - low heat for 5 minutes.

Add another tablespoon oil, turn heat to medium - high and add the leeks, carrots, bok choy, bell peppers and mushrooms.

Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.

Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.

Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]

Add leeks and stir over medium - high heat 4 to 5 minutes until wilted.

3 medium sweet potatoes a drizzle of olive oil 5 - 6 mustard green leaves 1 small leek, diced 2 cloves of garlic, diced I cup of cannellini beans (canned or cooked, drained) salt + pepper

Cook over medium heat until the leeks are soft, about 3 minutes.

Heat a large cast iron pot on medium heat and add oil and add the leeks.

In 12 - inch skillet, cook leeks and bacon over medium - high heat 7 to 10 minutes or until browned, stirring occasionally.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of vegetable stock (purchased or make your own) bunch of leeks 2 - 4 tbsp olive oil for cooking salt and pepper to taste

Add the onion, leeks, garlic and chili and saute for a few minutes on medium heat until translucent.

Saute celery root, leek and salt and pepper in olive oil over medium - low heat for 10 minutes or until leeks are soft but not brown.

Sauté leek and mushrooms in butter in a large skillet over medium - low heat until tender.

Add the leeks to the pot and saute over medium heat, about 1 minute.

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

Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often.

® It's Vegan in large saucepan over medium - high heat and cook leeks, stirring occasionally, until leeks begin to soften, about 4 minutes.

Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt.

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.

3 medium organic leeks 3 pounds organic Yukon Gold potatoes (or other potato), cleaned, peeled if not organic, chopped in small chunks 1 large organic turnip, cleaned, peeled, chopped in small chunks 2 celery stalks, cleaned, chopped in small pieces 8 cups water 2 cups...

Adjust the heat to low - medium and add the leeks, white onion, garlic, broccolini and red bell pepper to the cooked quinoa.