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• Buttered leeks with pangritata

Buttered leeks with pangritata

• Amanda James

Published: February 29, 2020 at 2:56 PM

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Serves 4 as a side

Easy

Total time: 40 mins

A star rating of 4 out of 5.1 ratingRate

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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

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

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal322
• fat27.9g
• saturates11.5g
• carbs9.9g
• sugars3.5g
• fibre4.8g
• protein5.3g
• salt0.5g

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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.

Get creative with our best leek recipes

Authors

Amanda James

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A star rating of 4 out of 5.1 rating

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