Quick & Easy

Braised baby leeks

Baby leeks are sweeter and less stringy than the grown-up version. Braising them in this way gives them a beautifully soft texture. Serve alongside your next roast dinner with all the trimmings.
braised baby leeks



1.Carefully trim root end from leeks, leaving each leek in one piece. Trim leeks into 15cm (6-inch) lengths, then halve lengthways. Rinse under cold water; drain.
2.Melt butter in large frying pan; cook leeks 1 minute. Stir in chicken stock, wine, lemon rind and juice; bring to the boil.
3.Reduce heat; simmer, covered, 15 minutes or until leeks are tender. Uncover, simmer 5 minutes or until liquid has reduced by half. Serve leeks drizzled with cooking liquid and sprinkled with parmesan cheese and parsley.

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