Braised leeks with peas and dill

Braised leeks with peas and dill

By
From
Good Better Green
Serves
4-5

This is the kind of dish that feels luxurious, although it is easy to make and not at all exotic.

Ingredients

Quantity Ingredient
15g butter
1 tablespoon extra virgin olive oil, plus extra to drizzle
500g trimmed leeks, halved lengthways, then cut into 10cm pieces
large pinch sea salt
1 large fennel bulb, outer layer peeled with a vegetable swivel peeler, halved lengthways and sliced
250ml hot vegetable stock
125ml dry sherry
1/2 teaspoon ground aniseed
2 large, thick slices sourdough bread, cut into chunks
150g fresh or frozen peas
10g dill, larger stalks removed, finely chopped
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 160°C.
  2. Heat the butter and oil in a large saucepan that will fit the vegetables snugly. Add the leeks, cut sides down, and a large pinch of salt. After a few minutes, turn them over and sauté for another few minutes before adding the fennel, stock, sherry if using, aniseed and some black pepper. Cover and braise over a low heat for 20–30 minutes, or until the leeks and fennel are tender.
  3. Meanwhile, process the bread to coarse crumbs in a food processor, tip onto a lipped baking tray, sprinkle with salt and pepper and a good drizzle of olive oil and spread out in a single layer. Bake for 20–25 minutes or until golden and crunchy.
  4. Using a slotted spoon, transfer the cooked vegetables to a bowl, leaving the sauce in the pan, and keep warm. Simmer the sauce over a high heat for 5–10 minutes until reduced by three-quarters. Stir in the peas and, as soon as they are warm, add the dill. Return the vegetables to the pan and mix.
  5. Top with the crispy sourdough crumbs and serve immediately as it does not keep very well.
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