Olive Magazine
Buttered Leeks Recipe

Buttered leeks with pangritata

Published: February 29, 2020 at 2:56 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

A treat in its own right, or perfect as a side to a sumptuous Sunday roast. It could even be an indulgent toast topper!

  • Vegetarian
Nutrition:
NutrientUnit
kcal322
fat27.9g
saturates11.5g
carbs9.9g
sugars3.5g
fibre4.8g
protein5.3g
salt0.5g
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Try our buttered leeks recipe or check out the best leek side dishes to serve with your Sunday roast.

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.

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