Buttered leeks with breadcrumbs

25 Minutes

〰️

25 Minutes 〰️

Serves 2

Ingredients

• 3 small/medium leeks, white parts only, cut into roughly 15cm lengths (tops great for stock)

• 2 tablespoons salted butter

• 1/2 cup vegetable stock

• 1/3 cup panko breadcrumbs

Method

Trim and clean the white parts of the leeks, ensuring they are free of grit. Pat dry.

Heat 1 tablespoon of butter in a large pan over medium-high heat. Add the leeks and cook, turning occasionally, until golden brown on all sides, about 5 minutes.

Pour in the vegetable stock, lower the heat to medium, and cover the pan with a lid. Let the leeks simmer for about 10 minutes, or until they are tender when pierced with a knife.

Remove the lid and add the remaining tablespoon of butter. Allow the stock to reduce for about 5 minutes, stirring gently to coat the leeks in the thickened sauce.

While the stock reduces, toast the panko breadcrumbs in a dry pan over medium heat. Stir frequently for 2-3 minutes until golden and fragrant.

Transfer the buttery leeks to a serving plate, spoon the sauce over them, and sprinkle generously with the toasted breadcrumbs and black pepper. Also quite nice with some fresh lemon zest!

Notes

This is such a delicious winter side dish, serve with some crusty bread to mop up all the juices!