Braised leeks & peas

Braised leeks & peas

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(2 ratings)

Prep: 5 mins Cook: 20 mins


Serves 6
A light and versatile side dish from Angela Nilsen, this can be simmered slowly as you prepare your main

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal56
  • fat1.9g
  • saturates0.3g
  • carbs6.1g
  • sugars2.5g
  • fibre3.5g
  • protein3.6g
  • salt0.4g
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  • 6 leek, trimmed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250ml chicken or vegetable stock
  • 3 garlic clove, sliced
  • 4 thyme sprigs, plus extra leaves to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200g frozen pea
  • 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.

  2. Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.

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Comments (3)

karaspinola's picture

First time cooking leeks. Simple but delicious!

Frantic Flapjack's picture

Loved this. Cooking leeks this way retained their full flavour. Definitely a keeper as this could be a good side dish for lots of different things.

the_becker_suite's picture

Really tender and flavoursome

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