BRAISED LEEKS & HERB OIL
This is a really special dish. In fact, I think it may be the most gorgeous recipe I have ever developed. It makes a beautiful starter or small plate.
Ingredients
- 2 leeks trimmed
- plant-based butter
- 1 tsp golden caster sugar
- 60 ml dry white wine
- 60 ml vegetable stock
- 1 lemon zested into thick peelings
- 4 sprigs fresh thyme
- 1 ball plant-based burrata
- salt & freshly ground black pepper
- to serve: herb oil, crusty bread
Instructions
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Chop the leeks in half lengthways, then into even 3-4 inch pieces. Wash well to remove any dirt from in between the layers.
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Melt a good knob of butter in a large frying pan over a medium-high heat. Sprinkle over the sugar and a good pinch of salt, then arrange the leeks, cut side down, in the base of the pan. Fry for 5-6 minutes, until the bottoms are golden brown, then add the wine, vegetable stock, lemon zest and thyme. Reduce the heat to low, cover the pan with a lid and simmer for 10-12 minutes, or until the leeks can be easily pierced through with a knife. Remove the lid from the pan and continue to cook for 2-3 minutes, to evaporate any remaining liquid.
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Pierce open the burrata and spread into a small circle between two plates. Add the leeks on top, then drizzle over a generous spoonful of herb oil. Serve with lots of crusty bread.
If you are as much of a leek lover as I am, you’ll love these recipes too: Leek & Butter Bean Gratin & Creamy Leek Pasta.
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