Sherry-braised leeks

Ingredients

Vegetable oil for frying
 1 onion, finely sliced
 2 garlic cloves, crushed
4 leeks, trimmed and sliced into 3cm lengths
200ml dry sherry/white wine
500ml vegetable stock
Leaves from a few fresh thyme and rosemary sprigs
Nutmeg for grating
 100ml double cream
Handful flatleaf parsley, chopped

Ingredients

Vegetable oil for frying
 1 onion, finely sliced
 2 garlic cloves, crushed
4 leeks, trimmed and sliced into 3cm lengths
200ml dry sherry/white wine
500ml vegetable stock
Leaves from a few fresh thyme and rosemary sprigs
Nutmeg for grating
 100ml double cream
Handful flatleaf parsley, chopped

Method

In a large lidded casserole, heat  a glug of oil, add the onion and fry for 15 minutes until soft and starting to brown. Add the garlic and leeks and fry for 5 minutes, then add the sherry (or wine) and stock.
Add the herbs and a grating of nutmeg, then season. Put the lid  on and gently braise the leeks for  30 minutes until tender.
Stir in the cream, season to taste, then serve sprinkled with chopped parsley and a little extra nutmeg.

Method

In a large lidded casserole, heat  a glug of oil, add the onion and fry for 15 minutes until soft and starting to brown. Add the garlic and leeks and fry for 5 minutes, then add the sherry (or wine) and stock.
Add the herbs and a grating of nutmeg, then season. Put the lid  on and gently braise the leeks for  30 minutes until tender.
Stir in the cream, season to taste, then serve sprinkled with chopped parsley and a little extra nutmeg.

delicious. tips

Prepare the leeks to the end of step 1 in the morning, cover and chill. You can braise the leeks ahead but they may discolour slightly.

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