Sherry-braised leeks
  • Serves icon Serves 8
  • Time icon 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 side dish.

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

Nutrition: per serving

Calories
145kcals
Fat
9.9g (4.4g saturated)
Protein
2g
Carbohydrates

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

3.7g (3g sugars)
Fibre
2.6g
Salt
0.4g

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

  1. 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.
  2. Add the herbs and a grating of nutmeg, then season. Put the lid 
on and gently braise the leeks for 
30 minutes until tender.
  3. Stir in the cream, season to taste, then serve sprinkled with chopped parsley and a little extra nutmeg.

delicious. tips

  1. 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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