Buttered leeks
- Good Food team
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Serves 8
Easy
Total time: 35 mins
Ready in 25-35 minutes
A star rating of 4.6 out of 5.46 ratingsRate
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A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1.8kg leek
trimmed
-
50g butter
plus extra for serving
-
thyme leaves
for garnish
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Nutrition: per serving
-
kcal86
-
fat6g
-
saturates4g
-
carbs3g
-
sugars3g
low
-
fibre4g
-
protein2g
-
salt0.13g
low
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Method
-
step 1
If you want to prepare this in advance, the day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
-
step 2
To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Recipe from Good Food magazine, January 2004
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A star rating of 4.6 out of 5.46 ratings
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