Buttered Leeks Recipe

Buttered leeks with pangritata

  • serves 4 as a side
  • Easy

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


Try our buttered leeks recipe or check out the best leek side dishes to serve with your Sunday roast.



  • leeks 3 large, washed
  • salted butter 80g


  • 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


  • 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.

Get creative with our best leek recipes

Vegetarian Lasagna Recipe for kale, ricotta and leek lasagne

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