[Tender Braised Leeks with Wine and Thyme]
Source: Jamie's Kitchen (Hyperion, 2003), by Jamie Oliver
Ingredients
- 4 large leeks, ends trimmed and dark green tops reserved
- 2 cloves garlic, finely sliced Several sprigs fresh thyme
- 8 tablespoons butter
- 2 wine glasses white wine
- 1 cup vegetable stock - sea salt and freshly ground black pepper
Directions
1. Preheat oven to 350 |
2. Discard the first two layers of skin on the leeks. Wash well and slice into 2.5-cm pieces. Finely slice the dark green tops of the leek. |
3. On the stove, over low heat, slowly fry the garlic and thyme in the butter with the dark green leek tops until the garlic is softened, but not coloured. |
4. Add the pieces of white leek and toss them in the flavoured butter. Pour over the wine and stock. |
5. Transfer to a wide, shallow roasting pan or baking dish that can accommodate the leeks in one layer, cover with parchment paper or aluminum foil and cook for 35 minutes, or until the leeks are tender and tasty. Season with salt and pepper to taste, and serve. |
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Notes
Great with anything, it has become a Sunday standard at my house. (At home, I cut the quantity of butter in half and still get silky, rich results
Categories
Vegetables[ Back to top ]