Sherry-braised leeks

Name: Sherry-braised leeks
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 8
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

Easy
December 2017

Easy
December 2017

Test kitchen approved

Serves 8
Hands-on time 30 min, simmering time 30 min

These silky textured braised leeks, made more indulgent with sherry and double cream, are delicious as a Christmas or Easter lunch side dish.

Or, for a make-ahead Christmas side dish, try this baked butternut squash, ricotta and spinach.

Vegetarian recipes

Nutrition: per serving

Calories: 145kcals
Fat: 9.9g (4.4g saturated)
Protein: 2g
Carbohydrates:  3.7g (3g sugars)
Fibre: 2.6g
Salt: 0.4g

Nutrition: per serving

Calories: 145kcals
Fat: 9.9g (4.4g saturated)
Protein: 2g
Carbohydrates:  3.7g (3g sugars)
Fibre: 2.6g
Salt: 0.4g

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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.