About the Recipe
A side dish that could totally be an entrée or even a main. Leeks are a smooth silky onion without the bitterness. Coupled with complimenting flavours like garlic, rosemary and sage this is a great winter warmer or even served cold on a summer’s day.
Ingredients
CARAMELISED LEEKS INGREDIENTS
6 leeks
5 cloves garlic
1 stem rosemary
5 sage leaves
1/3 cup olive oil
4 tbsp butter
ZESTY DRIZZLE INGREDIENTS
1/3 cup parsley
1/3 cup olive oil
1 bulb roasted garlic
200g crème fraiche
Juice of 1 lime
Method
CARAMELISED LEEKS METHOD
1. Clean & cut the white flesh into 2-inch 5-cm pieces.
2. Heat oil and butter in a heavy base ovenproof dish.
3. Add leeks to the dish ring side and sear the leeks until they caramelise Approx. 10 min
4. When golden brown carefully turn to the opposite side.
5. After 10 min add warmed chicken stock halfway up the trunk of the leek.
6. Add whole crushed or halved garlic, sprigs of rosemary and sage leaves between the leaks.
NOTE: intermittently baste the leaks with the oil and butter mixture
7. Preheat oven to 170c
8. When the stock begins to simmer then place in the oven for 30 min or until the stock evaporates
NOTE: you can simmer on the stove top if you have a lid to the dish
9. Serve with your desired meal, zesty drizzle or with a little salt by themselves
ZESTY DRIZZLE METHOD
1. Place roasted garlic, cream fraiche, parsley, olive oil & lime juice and whiz until combined.
SERVING
Serve with ribbons of continental parsley as a side or a starter even better with the zesty drizzle.