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MASTER RECIPE FOR STEAMED LEEKS

4 leegs (preferably small to med. thickness) trimmed, soaked and rinsed thoroughly. Arrang eleeks in a single layer in a steamer basket or steamer insert. Carefully place basket over pot of vogorously boiling water; cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about l0 mins. for leeks 3/4″ thick, about l2 mins. for leeks l-l/4″ thick. First trim leeks about 2″ beyond the point where the leaves start to darken).
Recipe: Baked Leeks with Bacon and Gruyere
l oz. bacon, cut into small dice
l large egg
l/4 cup milk
l/4 cup chicken stock
salt & pepper
l oz. Gruyere cheese, grated (about l/3 cup)
l recipe for steamed leeks
l tbsps. dry bread crumbs
l tbsps. minced fresh parsley
Adjust oven rack to center position and heat oven 350. Fry bacon in small skillet over med-high heat until fat is rednered and bacon is crisp, 3 to 5 mins. Drain fat and set bacon aside to cool. Whisk egg, milk, chicken stock and salt & pepper to taste in small bowl. Stir in Gruyere cheese. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks; sprinkle with bacon bits and bread crumbs. Bake until top is browned and egg mixture is set, about 30 mins. Sprinkle with parsley and serve immediately.
Serves 4 Cooks Magazine

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https://recipes.connorbowen.com/recipe/master-recipe-for-steamed-leeks/