Tender braised leeks

Tender braised leeks

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
65
protein
3g
carbs
7g
fat
2g
saturates
0g
fibre
3g
sugar
5g
salt
0.01g

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 olives, very roughly chopped (optional)
  • large handful chopped flat-leaf parsley, to serve (optional)

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Method

  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.
  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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Comments

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smp1972's picture
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Really nice, the braising liquid was delicious. Next time I will chop the leeks into smaller pieces as they were slightly difficult to slice when cooked

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