These sweet and tender leeks are so easy to make and seriously delicious – especially with a crunchy garlic and parsley sourdough crumb to finish.
Serves: 4
INGREDIENTS
LEEKS
3 leeks, trimmed, sliced in half length and crossways
30 grams butter
SOURDOUGH CRUMB
2 slices sourdough, crust removed
1 clove garlic,finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
sea salt
METHOD
Preheat the oven to 180°C regular bake.
Leeks: Place the leeks cut side up in a large ovenproof pan. Add the butter and enough water to just cover the leeks. Simmer gently until the leeks are tender, roughly 15 minutes. Place the leeks in the oven and bake for about 20 minutes, or until golden.
Sourdough crumb: Toast the sourdough then blitz into a fine crumb. Place in a bowl and mix through the garlic, parsley, olive oil and sea salt.
To finish: Scatter the breadcrumb mixture over the leeks and return to the oven for 5-10 minutes, or until golden and crisp.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!