Olive Magazine
A dark blue plate topped with small green leeks drizzled with a red balsamic dressing

Caramelised baby leeks

Published: October 12, 2021 at 11:52 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

The balsamic vinegar adds sweet and sour notes to the savoury, oniony depth of the baby leeks. Serve these alongside a simple roast chicken or fish

  • Gluten free
  • Vegan
Nutrition:
NutrientUnit
kcal51
fat3.2g
saturates0.5g
carbs4.1g
sugars3.4g
fibre1.3g
protein0.9g
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Make these caramelised baby leeks, then check out our buttered leeks, leek carbonara, leek fritters and more leek recipes.

Ingredients

  • 270g baby leeks
  • 1 tbsp olive oil
  • 4 tbsp Belazu Balsamic Vinegar of Modena

Method

  • STEP 1

    Fill a large pan with lightly salted water, bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.

  • STEP 2

    Use a sharp knife to cut the baby leeks in half lengthways, then brush the cut sides of each with a little of the olive oil.

  • STEP 3

    Heat a non-stick frying pan over a medium-high heat and cook the baby leeks, cut-side down, for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter, then drizzle with the Belazu Balsamic Vinegar and serve.

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