Braised Leeks & Herb Oil
This is a truly special dish—perhaps the most beautiful recipe I’ve developed. It works wonderfully as a starter or an elegant small plate.
Ingredients
-
2
leeks
trimmed - plant-based butter
-
1
tsp
golden caster sugar -
60
ml
dry white wine -
60
ml
vegetable stock -
1
lemon
zested into thick peelings -
4
sprigs fresh thyme -
1
ball plant-based burrata - salt & freshly ground black pepper
- to serve: herb oil, crusty bread
Instructions
-
Slice each leek in half lengthwise, then cut into even pieces about 3–4 inches long. Rinse thoroughly to remove any grit between the layers.
-
Warm a generous knob of plant-based butter in a large frying pan over medium-high heat. Sprinkle over the golden caster sugar and a good pinch of salt. Arrange the leeks cut-side down in the pan and fry for 5–6 minutes, until the cut edges are golden brown.
Pour in the white wine and vegetable stock, add the lemon peel and thyme sprigs, then reduce the heat to low. Cover and simmer for 10–12 minutes, until the leeks are tender when pierced with a knife. Remove the lid and cook for a further 2–3 minutes to evaporate any remaining liquid.
-
Carefully open the plant-based burrata and spread it into a small disk between two plates. Arrange the braised leeks on top, drizzle generously with herb oil, and season with salt and freshly ground black pepper. Serve immediately with plenty of crusty bread.
If you love leeks, try these other recipes from the same collection: Leek & Butter Bean Gratin and Creamy Leek Pasta.