Name: Braised baby leeks
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 16 baby pencil leeks (1.3kg); 30 gram (1 ounce) butter; 2/3 cup chicken stock; 2 tablespoon dry white wine; 1 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1/4 cup (20g) flaked parmesan cheese; 1/4 cup coarsely chopped flat-leaf parsley

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.

Serves 4

Cook

25M

Ingredients

16 baby pencil leeks (1.3kg)

30 gram (1 ounce) butter

2/3 cup chicken stock

2 tablespoon dry white wine

1 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1/4 cup (20g) flaked parmesan cheese

1/4 cup coarsely chopped flat-leaf parsley

Method

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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