Braised Leek Recipe
Serves: 4
Ingredients
Leeks
- 4 leeks (white part cut into 8cm / 3-inch batons; green part reserved for stock)
Braising Liquid
- Butter – 60g
- Vegetable stock – 100g
- Smoked or confit garlic paste – 30g
- White wine – 20g
- Marmite – 15g
- Salt – 3g
Harissa Brown Butter
- Butter – 100g
- Rose harissa – 20g
To Serve (optional)
- Nuts of your choice
- Sheep’s milk labneh with fresh mint
Method
- Preheat the oven to 180°C.
- Mix all ingredients for the braising liquid. Arrange the leek batons in an oven-safe tray or pan and pour the liquid over them so they are at least half covered. Cover with foil or a lid.
- Braise in the oven for 20 minutes, or until leeks are soft but still holding their shape. Alternatively, cook on the stove over low simmering heat.
- While the leeks cook, make the harissa brown butter: melt the butter over medium heat until it foams and smells nutty, then stir in the harissa and remove from heat.
- To serve, place the leeks on a plate, pour over the harissa brown butter, and garnish with nuts. Serve with sheep’s milk labneh and mint if desired.
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