Buttered leeks

Buttered leeks

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 large leeks
30g butter
1 thyme sprig
salt
freshly ground black pepper

Method

  1. Cut the roots off the leeks and trim away the very coarse green leaves. Cut the leeks in half lengthways and remove the outer layer. With the flat side down on the board, cut the leeks into 1 cm slices.
  2. Put the leeks into a large bowl of cold water, swirl them round and allow them to soak for a few minutes before draining. Repeat this with fresh water until there is no grit left in the bowl. Drain well.
  3. Heat the butter in a medium saucepan and add the leeks, stirring well to coat them in the butter. Season well with salt and pepper and add the thyme. Cover the pan with a lid and cook over a gentle heat for 10–15 minutes, or until tender. Discard the thyme sprig, taste and adjust the seasoning before serving.
Tags:
Leiths School of food and wine
cookery course
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