Sautéed leeks

Sautéed leeks

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How I cook
Serves
6
Photographer
Jason Lowe

This is perhaps the nicest way to cook leeks and it goes with all manner of things – try it with roast chicken and a ripe tomato salad. The dish can be prepared ahead and reheated just before serving.

Ingredients

Quantity Ingredient
12 small leeks
50g unsalted butter
bunch thyme
60g parmesan, freshly grated
sea salt
freshly ground black pepper
1 tablespoon chopped parsley

Method

  1. First trim off the top of the leeks, leaving only a small amount of green, and trim the root end. Now slice the leek lengthways into quarters, cutting almost but not quite through to the base. Rinse well under cold running water, shaking to loosen any dirt.
  2. Lay the leeks in a medium, shallow pan and pour in just enough water to cover. Bring to the boil over a high heat, then lower the heat to a simmer and cook, uncovered, until the water has reduced by a third. Add the butter and thyme and continue to cook until almost all the water has evaporated, leaving glossy, sweet, soft leeks. Discard the thyme.
  3. Scatter over the parmesan and season generously with pepper, adding a little salt only if needed. Sprinkle with the chopped parsley and serve.
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