We're having seared salmon steaks for dinner this evening. This is one of my favourite vegetable dishes to eat with grilled salmon.
8 leeks – discard the darkest, bitter green bits
1 tbsp butter
1 clove garlic, finely chopped
100ml white wine
200ml hot vegetable stock
2 fresh bay leaves, torn
Grated zest of 1 lemon
4 tbsp creme fraiche
Preheat the oven to 200°C, gas mark 6. Tear back and discard the first 2 layers of leaves from the leeks. Slice into 5cm pieces, then wash thoroughly.
Place the butter in a large, shallow flameproof dish and place on the hob. Heat until foaming, then add the garlic and cook for 1 minute until softened but not coloured. Add the leeks and toss them in the butter, then pour the wine and stock over. Add the bay leaves, lemon zest and crème fraîche and season.
Cover with foil. Place in the oven to bake for 30 minutes, or until the leeks are tender and there is a lovely creamy broth.
If you like a cheese taste, sprinkle some parmesan cheese on top and flash under a grill until golden and bubbling!
8 leeks – discard the darkest, bitter green bits
1 tbsp butter
1 clove garlic, finely chopped
100ml white wine
200ml hot vegetable stock
2 fresh bay leaves, torn
Grated zest of 1 lemon
4 tbsp creme fraiche
Preheat the oven to 200°C, gas mark 6. Tear back and discard the first 2 layers of leaves from the leeks. Slice into 5cm pieces, then wash thoroughly.
Place the butter in a large, shallow flameproof dish and place on the hob. Heat until foaming, then add the garlic and cook for 1 minute until softened but not coloured. Add the leeks and toss them in the butter, then pour the wine and stock over. Add the bay leaves, lemon zest and crème fraîche and season.
Cover with foil. Place in the oven to bake for 30 minutes, or until the leeks are tender and there is a lovely creamy broth.
If you like a cheese taste, sprinkle some parmesan cheese on top and flash under a grill until golden and bubbling!