Braised Leeks and Fresh Peas

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leeks and peas

Braised Leeks and Fresh Peas is the kind of vegetable dish that was popular on my grandmother’s table. Too often, the vegetable is the last thing on your mind when it comes to dinner, but I think that’s a mistake.  Vegetables can be a great “supporting” character for your main dish and you don’t have to pay the Jolly Green Giant a bunch of money to put the butter sauce on for you.

My son’s girlfriend declared “you make me want to eat my vegetables” …nuff said!

This is a simple vegetable dish, using fresh spring produce; simply prepared to allow their flavors to shine. If fresh peas are not available use frozen.

I served this with Seared Pork Tenderloin with Mustard Sauce  for a simple, yet elegant dinner the whole family loved.

 

Braised Leeks and Fresh Peas M

Braised Leeks and Fresh Peas

Ingredients

  • 3 cups julienned leeks (about 3 large, washed well to remove all grit)
  • 1 1/2 cup fresh shelled peas (or frozen, do not defrost if frozen)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup homemade or low-sodium chicken stock
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste

Method

Step 1

Heat the oil in a skillet over medium-low heat. Add the leeks along with a large pinch of salt; stir then cover and cook over low heat for about 5 minutes (you want them to soften and give up some of their leek juices); add the chicken stock, cover and cook for another 5 to 10 minutes, or until the leeks are really soft and tender. Raise the heat to medium and add the peas; cover and cook for 5 minutes, or until the peas are tender and most of the liquid has evaporated. Stir in the butter, taste and season with salt and pepper. Serve.

 


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Nutritional Info

This information is per serving.
  • Calories
    114
  • Protein
    4g
  • Carbohydrate
    11g
  • Carbohydrate
    11g
  • Cholesterol
    8mg
  • Sodium
    321mg
  • Fat
    7g (2g Sat, 3g Mono, 1 g Poly)

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