Sentences with phrase «until leeks»

Stir in the leeks, ginger, and sliced shiitakes; cover and cook until the leeks begin to soften, about another 5 min.

Cook the olive oil, leek and fennel seeds in a frying pan over medium heat for 3 — 4 minutes until the leek begins to soften.

Cook for a few minutes until leeks have softened and garlic has turned golden brown.

Add the leeks and garlic and cook, stirring until the leeks soften.

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

Saute until the leeks are tender — about 7 - 8 minutes.

Sauté until leeks become translucent.

Reduce the heat to low, cover and simmer until the leeks are stewed and tender, about 8 minutes more.

Cook onions, leeks and parsnips with 1/4 teaspoon of salt until leeks become translucent.

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

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.

First I sautéd leeks in extra virgin olive oil for a few minutes, just until leek is softened slightly.

Add the leeks and fry gently until leeks are softened.

Cook slowly until the leeks are completely soft and beginning to turn to mush.

Add the red pepper and garlic and sauté the vegetables for another 5 to 8 minutes, or until the leek turns golden and the pepper softens.

Add wine; cook uncovered until leeks are very soft, about 5 minutes longer.

Cook, stirring occasionally, until leeks collapse into a tender mass.

When the pan is free, add the leeks and garlic and sautee, stirring occasionally until the leeks go all soft and start browning at the edges.

Stir and cover, turning the heat to low and cooking until the leeks are soft - about 10 minutes.

Add the leeks and a pinch of salt, and sauté for 5 minutes, until the leeks soften.

Increase heat to medium - high and cook, stirring often, until leeks begin to brown, 5 - 8 minutes.

Cook over moderate heat until the leeks are just starting to brown, 7 minutes; transfer to a bowl.

Mix and saute until the leeks have softened, about 4 minutes.

Add in the leeks and cook, stirring occasionally for about 8 - 10 minutes until the leeks are very tender.

Add leeks and 1 tablespoon water; sauté until leeks are tender, about 5 minutes.

Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes.

Establish a strong simmer, cover the pan and cook for 15 - 20 minutes, or until the leeks are tender throughout.

Add the leek and garlic and cook, stirring occasionally, until the leek is translucent and very soft, about 8 minutes.

Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes.

Add barley and leek rounds; bring to a simmer and cook until leeks are tender, 6 to 8 minutes.

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 leeks and garlic for 10 - 20 minutes, reducing heat if necessary, until the leeks are soft, wilted, and golden brown.

Add leek, garlic, and thyme to the pan, season with salt and pepper, and cook until leek is tender, about five minutes.

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

In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.

Add sliced leeks, minced garlic, salt and pepper to taste, and cook until leeks are softened, about 3 - 5 minutes.

Cook, stirring occasionally, until the leeks soften up and collapse, 6 - 8 minutes.

Add the leek and celery and saute for about 4 minutes or until the leek and celery are soft.

Sauté, stirring frequently, until the leeks and carrots begin to turn golden, about 4 to 5 minutes longer.

Cook, stirring occasionally, until leeks are tender, about 5 minutes.

Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes.

Cook until leeks are soft about 7 - 8 minutes.

In a large soup pot, over medium high heat, sauté leeks in olive oil, until the leeks are soft and fragrant.

Reduce the heat to low, cover, and cook until the leeks are very tender, stirring occasionally, about 20 minutes.

Cook about 20 min - until leeks are done.

Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender.

Add in the garlic and leeks and dry saute for another few minutes, stirring to keep from sticking, until the leeks begin to wilt.

Add leeks and cook, stirring occasionally, until leeks are almost tender, about 5 minutes.

Partially cover, and simmer over medium - low heat for 20 - 25 minutes, or until leeks are tender.

When the butter has melted, add the leeks and a generous pinch of salt and cook, stirring, until the leeks are tender and lightly browned, about 6 minutes.