How to Make Braised Leeks | Martha's Cooking School | Martha Stewart
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- เผยแพร่เมื่อ 7 ส.ค. 2024
- While leeks may be a member of the onion and garlic family, they have a sweeter, more delicate flavor. Leeks lend a subtle accent to a variety of recipes. In this video, learn Martha Stewart's favorite way to cook them-to braise them. First, prepare the leeks by removing the outer leaves and trimming the ends. Cook in butter until softened and golden brown. Add stock and wine to deglaze the pan and then bring to a boil. Finally, reduce the liquid, sprinkle with parsley, salt, and pepper, then serve. Braised leeks are an easy, classic french recipe that you're sure to love.
#MarthaStewart #Recipes #Vegetables #Leeks #Braised #Food
Get the recipe at: www.marthastewart.com/1054793/...
00:00 Introduction
00:12 How to Select Leeks
00:52 How to Prepare Leeks
2:10 How to Braise Leeks
6:16 Final Result
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How to Make Braised Leeks | Martha's Cooking School | Martha Stewart - แนวปฏิบัติและการใช้ชีวิต
Get the recipe at: www.marthastewart.com/1054793/braised-leeks
Tender, savory, and just a hint of sweetness... :)
Great inspiration! I have a couple leeks in the fridge, going to prepare this right now! Thank you for the recipe, they look delicious!
Martha Stewart is a Great Recipe 🙌
Look so delicious
This was such a good receipe. Thank you Martha!
Very good 😋💖👏👏
Leeks are so unsung. They're delicious.
😊 I've never heard of nor tasted such listed as Braised Leeks that 👀 looks kind of like celery; and 👀 looks good enough to taste.😊👉✌ Peace & respect to Martha Stewart.
I love Martha :)
Thanks for watching and leaving a comment you have been selected amongst my shortlisted winners
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Love
Love this ❤️
Is there any substitute for the white wine or, can I just leave it out?
Ñice
What do you do with the dark green part?
Soup stock.
Why can't you use the pan cover instead of the parchment paper??
Just a thing "chefs" use when they have hundreds of pots and don't have time to find the correct lid.
No difference between a lid or parchment paper.
hypothetically the liquid is more free to evaporate with the cartouche than with a lid but less free then if it had no covering. Also keeps condensation from forming like it would with a lid and dripping back into the pan
LEEKS SOUP: I just make it!
May 💚God💛 Be ❤️With❤️ You💙 Always 💜Much 💛Love❤️ Blessings💛 Always ☺️ 🎇 🌈 🌐 💯 💯✌️💙❤️💛💚💚💜💚💚💛❤️💙💙💙💙
I prefer is Shallots. But, the husband likes leeks, so here I am…
Insípido 🤷🏻♂️ ..Eso esta amargo a la vista 🤦♂️
Wifely
Why is she using metal utensils and metal fork in the pan?!?!? I guess she can afford new ones when she scratches them up, but geez, the sound/feel of metal on metal drives me nuts
Stainless steel heavy bottom pan is my guess.
They don’t scratch its stainless steal it may leave marks here and there but they won’t go deep enough to build any pathogens, ands there is no non-stick coating on good stainless pans.
Martha is so hot