Braised leeks are one of those quiet stars of the table: soft, gently sweet and full of buttery richness. Slow cooking in a little stock brings out their natural tenderness, while a final gloss of butter and herbs lifts them into something special.
INGREDIENTS
4 large leeks
30g butter
1 tbsp olive oil
1 garlic clove, lightly crushed (optional)
200ml chicken or vegetable stock
1 bay leaf
A few sprigs of thyme (or a pinch of dried)
1 tbsp chopped parsley
Salt and black pepper
Squeeze of lemon (optional)
METHOD
Prepare the leeks: Trim the dark green tops, keeping as much pale green as you can. Slice each leek in half lengthways and rinse carefully under running water to remove any grit.
Start them off: In a wide pan, melt the butter with the olive oil over a medium heat. Lay the leeks cut-side down and cook for 5–6 minutes until they begin to colour lightly.
Add the aromatics: Add the garlic, bay leaf and thyme. Season with a little salt and pepper.
Add the stock: Pour in the stock so it comes about a third of the way up the leeks. Reduce the heat, cover with a lid, and simmer gently for 25–30 minutes until the leeks are completely tender.
Finish the sauce: Remove the lid and let the liquid reduce for 5 minutes until it becomes glossy. Remove the garlic and bay leaf.
Final touches: Stir through the parsley and, if you like, a tiny squeeze of lemon for brightness. Taste and adjust seasoning.
