Leeks take centre stage in this impressive yet simple recipe. Served with good bread they are perfect for lunch or a light dinner or as an accompaniment to meat, poultry or fish.

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  • 4-6 leeks

  • 60g butter

  • 1 garlic clove, finely chopped

  • 2 teaspoons fresh thyme

  • 1 teaspoon sugar

  • 1 cup white wine or chicken stock

  • 1 bay leaf

  • 1/4 cup flat-leaf parsley, chopped


  • 1.

    Trim the leeks leaving a little of the light green part on the top and a tiny part of the root so they will hold together. Clean the leeks under cold running water, as dirt can get caught in between their tight layers. Cut in half lengthwise. (For quicker cooking cut on the diagonal into 10cm lengths.)

  • 2.

    Place a frying pan, large enough to hold the leeks in one layer, over medium-high heat. Melt butter and when foaming reduce heat to medium and add the leeks, cut side down. Cook for 2 minutes, then turn over and sprinkle with garlic and cook a further 2 minutes or until leeks are beginning to soften.

  • 3.

    Turn the leeks back over so the cut side is down, sprinkle with sugar, thyme leaves and season with salt. Add the white wine and bay leaf and bring to the boil. Reduce heat to simmer. Cover and cook 20 - 30 minutes over medium-low heat. (Cut leeks will only require about 10 minutes.)

  • 4.

    When the leeks are tender when tested with a knife, remove lid and bring the braising liquid to a rolling boil. Reduce by half, remove from heat, add parsley, swirl it around and serve immediately. Garnish with chopped nuts or toasted breadcrumbs

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 213kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 2g
  • Carbohydrate 18g
  • Sugar 5g
  • Sodium 28mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Lyndey’s note: Make golden crumbs for garnish and texture by heating ¼ cup (60ml) olive oil in a large frying pan over medium heat, adding 1 cup (70g) sourdough or brioche breadcrumbs and cook, stirring until crisp. Sprinkle over leeks to serve.

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