HungryForever

BRAISED LEEKS WITH HAZELNUTS

This side dish is all about texture, with the sweet, soft leeks enhanced by the crunch of the toasted hazelnuts. The secret is to get good colour on the leeks before adding the liquid as it adds extra flavour.

Servings

Ingredients

olive oilfor frying
4pieces leekswhite parts only, cut into4–5cm long
2–3 garlic clovesbashed
3 thyme sprigs
Knob of butter
150ml white wine
50g blanched hazelnutstoasted and roughly crushed or chopped
2tbsp chopped parsley
Sea salt and freshly ground black pepper

Instructions

Place a heavy-based sauté pan over a medium heat and add a dash of oil. When hot, add the leeks and some seasoning, then cook for 3–4 minutes, turning frequently, until they are a rich golden colour on at least two sides.
Add the garlic, thyme and butter. Once the butter has melted, add the wine and bring to the boil. Partially cover the pan, lower the heat and simmer gently for 12–15 minutes, until the leeks are tender but still holding their shape. If there is a lot of liquid, remove the lid for the last 5 minutes of cooking time in order to reduce it.
Transfer the braised leeks to a serving dish, sprinkle with the hazelnuts and parsley, and pour any cooking juices over the top.

HOW TO COOK LEEKS

Don’t completely cover leeks when you cook them or the condensation will make them waterlogged and mushy. For best results, you want the steam to be able to escape.