Braised Turnips with Leeks and Bacon
(makes 6-8 side servings)
4 lbs turnips, trimmed, peeled and chopped to a large dice
2 leeks, white and light green parts only, chopped
4 oz. or so slab bacon, chopped to a small dice (or “lardons”)
4-5 cups water
1 tablespoon extra-virgin olive oil
salt and pepper to taste
Heat the oil in a large, heavy-bottomed pot or Dutch oven. Cook the bacon at medium-high, stirring occasionally, until just crispy and browned (about 2-3 minutes). Remove bacon and add the leeks to the same pan. Reduce heat to low and cook, stirring occasionally and seasoning with a pinch of salt and pepper, for 5-6 minutes, or until softened. Return the bacon to the pan along with the turnips. Increase heat to high, stir and season with salt and pepper for 1-2 minutes. Add enough water to cover by about half the height of the turnips. Partially cover the pot and cook for 20-30 minutes, stirring intermittently to cover all the turnips. Serve once the turnips are very tender but still holding their shape, and most of the liquid has evaporated.
Garlicky Roasted Beets, Leeks and Eggplant
Recipe by scaron
1 bunch leeks, halved, washed well and cut into 2 inch chunks
1 bunch beets, washed and cut into 1 inch chunks
1eggplant, cut into 1 inch chunks
6 cloves garlic, peeled and crushed
2tablespoon olive oil
sea salt and pepper
- Preheat the oven to 400 degrees.
- Line a baking sheet with nonstick aluminum foil (or heavy duty aluminum foil spayed with cooking oil spray).
- Combine the leeks, beets, eggplant and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir well.
- Bake for 25 minutes. Then, remove from the oven and stir well. Return to the oven and cook for an additional 10 minutes.
- Transfer to a bowl and serve immediately.
Green Bean, Potato and Leek Salad
YIELD: Serves 6
- 8 medium-small red potatoes
- 1 pound green beans, trimmed, halved crosswise
- 1 tablespoon Dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 cup vegetable oil
- 2 tablespoons (1/4 stick) butter
- 2 leeks (white part only), halved lengthwise, thinly sliced crosswise
- Chopped fresh parsley
- 3 hard-boiled eggs, shelled, quartered (optional)
Boil or steam potatoes and green beans separately until tender but not mushy. Drain or remove from steamer. Cut each potato into eighths. Place in salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl. Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix gently to coat. Season salad to taste with salt and pepper. Set aside.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and sauté until tender and lightly browned, about 7 minutes.
Divide potato and green bean mixture among salad plates. Top each with sautéed leeks. Sprinkle salads with chopped fresh parsley. Garnish each salad with 2 hard-boiled egg quarters, if desired, and serve.
Potato, Leek and Fennel Soup
by Jeanne Silvestri: Coral Springs FL
Bon Appétit March 1999
- 2 tablespoons (1/4 stick) butter
- 2 cups sliced leeks (white and pale green parts only)
- 2 cups sliced fennel bulb, fronds reserved for garnish
- 4 14 1/2-ounce cans low-salt chicken broth
- 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
Ian Knauer's Winter Vegetable Stew
1 pound dried chicken peas
3 large leeks, white and pale green parts only
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed and coarsely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper (11/2)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
2 cinnamon sticks
5 bay leaves
1 large butternut squash, cut into large chunks
6 carrots, cut into chunks
8 pitted dates, chopped
3 cups water
1 quart canned tomatoes
3 tablespoons cilantro leaves
Place the chickpeas in a bowl and cover by 3-inches of water. Let the chickpeas soak over night, then drain.
Cut the leeks in half crosswise, then rinse under cold water to remove any dirt. Cut the leeks into 1/2-inch pieces.
Heat the oil in a large heavy pot over medium high heat until hot, the stir in the leeks, garlic, onion, 11/2 teaspoons salt and 3/4 teaspoon pepper. Cook the vegetables, stirring occasionally, until they are golden, about 8 minutes. Stir in the coriander, cumin, smoked paprika, turmeric, cinnamon sticks and bay leaves and cook, stirring, until fragrant, about 2 minutes. Stir in the squash, carrots, dates, water, and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Stir in the chickpeas and simmer the stew, covered, until the vegetables are very tender, about 1 hour. Season the stew to taste with salt and pepper, then sprinkle with the cilantro and serve.
Leeks with Beets and Walnut Dressing
2 lbs leeks
2 red beets, cooked
2 tablespoons walnuts
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons walnut oil
2 tablespoons parsley, chopped
Salt and freshly grated pepper
Yield: 4 Servings
Cut off the green parts and bottom of the leeks, wash well and cook for 20 minutes in salted boiling water. Drain well and reserve.
Peel the cooked beets and put in blender. Add the walnuts and keep mixing while adding vinegar and oils. Season to taste.
Serve the lukewarm leeks on serving dish, sprinkle with parsley and pour dressing on top. Serve as an appetizer or one-course lunch.
Bon Appétit | November 2011
by Susan Spungen
Yield: Makes 8 to 10 servings
- 3 cups heavy cream
- 2 garlic cloves, peeled
- 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
- Kosher salt
- 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
- 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
- 2 cups grated Gruyère
- Freshly ground black pepper
Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.
Parsnip Soup with Leeks and Parsley
- 2 Tbsp butter
- 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
- 2 Tbsp olive oil
- 1 1/2 to 2 pounds parsnips, peeled and chopped
- 2 strips lemon zest, 1 x 2 inches each
- 1-2 teaspoons salt
- 4 cups chicken stock (use vegetable stock for vegetarian option)
- 2 cups water
- 2 cups finely chopped fresh parsley (reserve a little for garnish)
- 1 tablespoon lemon juice
- Pepper to taste
1 Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
2 Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
3 Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
4 Stir in lemon juice and add more salt to taste, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
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