Try our buttered leeks recipe or check out the best leek side dishes to serve with your Sunday roast.
Ingredients
- leeks 3 large, washed
- salted butter 80g
PANGRITATA
- soft white breadcrumbs 50g
- rosemary 1 sprig, leaves picked and chopped
- thyme 1 sprig, leaves picked and chopped
- hazelnuts 50g, finely chopped
- olive oil 1 tbsp
- garlic 1 clove, crushed
Method
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Step 1
Trim the ends from the leeks, cut in half lengthways and slice on the diagonal into 2-3cm pieces.
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Step 2
Melt the butter in a lidded frying pan, add the leeks and mix until coated in the butter. Season well, cover and fry gently for 25-30 minutes or until very soft, stirring occasionally and adding a splash of water if the leeks start to catch.
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Step 3
Mix together the breadcrumbs, herbs, hazelnuts and some seasoning in a bowl. Heat the olive oil in a frying pan and cook the garlic for 2 minutes. Tip in the breadcrumb mixture and fry until golden and crispy.
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Step 4
To finish, put the buttery leeks in a serving dish and sprinkle over the pangritata.
Nutritional Information
- Kcals 322
- Fat 27.9g
- Saturates 11.5g
- Carbs 9.9g
- Sugars 3.5g
- Fibre 4.8g
- Protein 5.3g
- Salt 0.5g
