Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Buttered leeks with pangritata
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 3 large leeks, washed
- 80g salted butter
PANGRITATA
- 50g soft white breadcrumbs
- 1 sprig rosemary, leaves picked and chopped
- 1 sprig thyme, leaves picked and chopped
- 50g hazelnuts, finely chopped
- 1 tbsp olive oil
- 1 clove garlic, crushed
Method
- STEP 1
Trim the ends from the leeks, cut in half lengthways and slice on the diagonal into 2-3cm pieces.
- 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.
- 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.
- STEP 4
To finish, put the buttery leeks in a serving dish and sprinkle over the pangritata.
