Braised butter leeks

Braised butter leeks

Tags

Sides

Cook

Ingredients

  • 3 leeks
  • 90g vegan butter
  • 100ml dry white wine
  • 240ml vegetable stock
  • 1 sprig thyme
  • 1 sprig rosemary
  • 25g breadcrumbs
  • 1 sprig rosemary, chopped
  • 1 sprig thyme, chopped
  • 1 tsp oregano, chopped
  • 1 tsp lemon juice
  • 25g hazelnuts, finely chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • ¼ tsp salt

Steps

  1. Preheat oven to 200°C.
  2. Mix the breadcrumbs, herbs, hazelnuts, lemon juice and seasoning in a bowl.
  3. Heat oil in a pan and cook the garlic. Add the breadcrumbs and cook until golden. Set aside.
  4. Cut the dark green ends and roots of the leek and discard them.
  5. Halve the leeks lengthwise and remove the outer 2 layers.
  6. Wash and drain the leeks, then arrange them cut side up in a baking dish.
  7. Boil the wine in a pan, then add the broth and boil again. Season with salt & pepper.
  8. Pour over the leeks, then add the herbs and butter. Cover with tinfoil.
  9. Bake for ~30 minutes. Afterwards, remove the cover and bake for another 15-20 minutes
  10. Remove from oven and sprinkle over the breadcrumbs.