Poached leeks with butter and Parmesan
By Skye Gyngell
Serves 4
Photo by Lisa Barber
This dish is great served with roast chicken or grilled fish
This sweet vegetable dish works with both baby and standard leeks. At home, I serve it with either roast chicken or no other accompaniment than a salad made of young spring leaves.
4 large or 16 small leeks
Enough water to cover
Sea salt and black pepper
120g/4oz unsalted butter
150g/5oz Parmesan cheese, grated
Wash the leeks thoroughly under cold running water. Pat dry and, using a sharp knife, cut off the dark green leaves at the top and slice off the base, leaving only the tender white stalk. Slice across into quarters and place in a shallow, heavy-based casserole.
4 large or 16 small leeks
Enough water to cover
Sea salt and black pepper
120g/4oz unsalted butter
150g/5oz Parmesan cheese, grated
Wash the leeks thoroughly under cold running water. Pat dry and, using a sharp knife, cut off the dark green leaves at the top and slice off the base, leaving only the tender white stalk. Slice across into quarters and place in a shallow, heavy-based casserole.
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