Braised leeks & peas

Braised leeks & peas

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
56
protein
3.6g
carbs
6.1g
fat
1.9g
saturates
0.3g
fibre
3.5g
sugar
2.5g
salt
0.4g

Ingredients

  • 6 leeks, trimmed
  • 250ml chicken or vegetable stock
  • 3 garlic cloves, sliced
  • 4 thyme sprigs, plus extra leaves to serve
  • 200g frozen peas
  • 2 tsp olive oil

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Method

  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.

Recipe from Good Food magazine, February 2012

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Comments

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karaspinola's picture

First time cooking leeks. Simple but delicious!

Frantic Flapjack's picture
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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
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Really tender and flavoursome

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