Braised Leeks

Serves: to serve 4

Prep Time: 8 Minutes

Cook Time: 15 Minutes

Ready In: 23 mins

Ingredients

4 medium - leeks

1 tablespoon - olive oil

1 tablespoon - butter

½ cup - dry white wine

7 fl oz - chicken stock

4 tablespoons - chopped fresh parsley

  - salt and pepper

Directions

1. Remove all the tough or bruised outer layers from the leeks. Trim the roots then trim off the dark green tops on the diagonal, leaving two inches of green. Clean very well in water to remove any soil or grit. Pat dry with a towel.
2. Heat the olive oil and butter in a large frying pan (skillet) over a high heat. Add the leeks then reduce the heat to medium, and cook turning occasionally until the leeks are well coated and begin to soften (about 5 minutes).
3. Increase the heat to high, add the white wine and chicken stock and gently shake the pan to combine the liquids. Cover the pan and reduce the heat, then simmer gently for about 10 minutes or until the leeks are tender.
4. Add the chopped parsley, then transfer the leeks to a serving plate. Serve warm or even at room temperature.