By Gaby Bartai.
Leeks are a curious case; they’re definitely more of a ‘proper’ vegetable than the other alliums, but they rarely get served up as a vegetable side dish. Here’s a recipe to remedy that. Pair it with chicken or sausages (pork or vegetarian) and reassuring quantities of mashed potato.
Ingredients (serves 2)
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A small knob of butter
400g (14oz) leeks (prepared weight), trimmed and cut into 2cm (¾in) chunks
140ml (5floz) sour cream
70ml (2½floz) vegetable stock
1 tbsp wholegrain mustard
¼ tsp freshly ground black pepper
1. Spread the butter over the bottom of an ovenproof dish, preferably one with a lid. Stand the leek chunks end-up in the dish, in a single layer.
2. Mix the sour cream, stock, mustard and pepper together and pour the mixture over the leeks.
3. Put the lid on the dish, or cover it with foil, and put it in the oven at 190°C/375°F/gas mark 5 for 30 minutes, or until the leeks are very tender.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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