Ginger braised leeks
This is a great side dish for a winter meal, where the warming effects of ginger and tender leeks make for a really comforting dish
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
2 medium leeks
1 thumb-sized piece of ginger, grated
4 or 5 sprigs of fresh thyme
80ml white wine
juice of ½ lemon
25g butter
1 tbsp rapeseed oil
Method
Preheat the oven to 180°C.
Remove the green part of the leeks (keep aside for use in stocks and soups). Chop the rest of the leeks into 1.5cm rounds.
Heat the oil and butter in a heavy based pan until sizzling. Add the leeks and stir to coat in the oil and butter. Gently soften over a medium to low heat being careful to keep the rounds intact.
Transfer to a roasting pan filling the bottom with each round facing upwards.
Cover with grated ginger, the sprigs of thyme, lemon juice and pour the wine in the pan. Drizzle with oil if desired. Season with salt and pepper.
Roast in the oven for 25-30 minutes until the edges of the leeks start to brown and almost all of the liquid has evaporated.
