This crunchy side dish is features flavours of white wine, butter, thyme and garlic.
– Olive oil, for frying
– 4 leeks, white parts only, cut into pieces 4–5cm long
– 2–3 garlic cloves, bashed
– 3 thyme sprigs
– Knob of butter
– 150ml white wine
– 50g blanched hazelnuts, toasted and roughly crushed or chopped
– 2 tbsp chopped parsley
– Sea salt and freshly ground black pepper
1. Place a heavy-based sauté pan more than a medium heat and put in a dash of oil. When hot, add the leeks and many seasoning, then cook for 3–4 minutes, turning frequently, until they may be a rich golden colour on at the least two sides.
2. Add the garlic, thyme and butter. Once the butter has melted, add the wine and produce to the boil. Partially cover the pan, lower the temperature and simmer gently for 12–15 minutes, before the leeks are tender however holding their shape. If there is many liquid, eliminate the lid the past 5 minutes of cooking time as a way to reduce it.
3. Transfer the braised leeks to your serving dish, sprinkle together with the hazelnuts and parsley, and pour any cooking juices outrageous.