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.
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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