Name: Tender braised leeks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 6-8 leeks; 1 tsp olive oil; 2 tsp coriander seeds; 3 thyme sprigs; 2 bay leaves; 125ml white wine; 1 garlic clove with the skin on, bashed; pinch caster sugar; 85g green olive very roughly chopped (optional); large handful chopped flat-leaf parsley to serve (optional)

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Tender braised leeks

Tender braised leeks

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.4 ratingsRate

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These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6-8 leeks
1 tsp olive oil
2 tsp coriander seeds
3 thyme

sprigs
2 bay leaves
125ml white wine
1 garlic clove

with the skin on, bashed
pinch caster sugar
85g green olive

very roughly chopped (optional)
large handful chopped flat-leaf parsley

to serve (optional)

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Nutrition: per serving

kcal65
fat2g
saturates0g
carbs7g
sugars5g
fibre3g
protein3g
salt0.01g

low

Method

step 1

Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
step 2

Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender – a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Recipe from Good Food magazine, February 2010

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A star rating of 4.3 out of 5.4 ratings

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