Braised leeks with white wine and thyme

Braised leeks with white wine and thyme

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Leeks take well to braising, becoming soft, savoury and sweet. Serve these with most meals, or make into cooked salads.

Ingredients

Quantity Ingredient
400g leeks
2 garlic cloves
3-4 sprigs thyme
splash white wine
50g butter

Method

  1. Preheat the oven to 180°C. Remove the roots and cut the leeks into 5 cm pieces. Give them a rinse, being careful to remove any mud from the layers of the upper stalk. Keep the darkest green tops for a stock, as they taste a bit too earthy to eat alone. Fill a baking tray with the leeks. Chop the garlic and scatter it over the leeks with the thyme and wine. Cut or pinch the butter into smaller pieces and place some on each bit of leek. Cover with foil and pop in the oven for 35–40 minutes, shaking the tray halfway through the cooking time.

Variations

  • Leek and blue cheese tart: Make a vegetarian version of the spinach and smoked fish tart recipe, replacing the spinach and fish mixture with 1 quantity braised leeks with white wine and thyme and 100 g crumbled blue cheese. Serves 4.

    Leek and pollack gratin: Preheat the oven to 180°C. Cut 300 g pollack into small cubes. Mix with 1 quantity braised leeks with white wine and thyme, 50 g crumbled blue cheese and 100 ml double cream. Put the mixture into an ovenproof dish and sprinkle with brown breadcrumbs. Bake for 25–30 minutes until piping hot. Serves 4.

Storage

  • This dish will keep for four days in a sealed container in the fridge. Reheat the leeks, covered, in an oven preheated to 180°C, until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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