Braised leeks with hazelnuts recipe
If you’re cooking for kids, use just apple juice instead of wine and water – it will cook down to a deliciously sweet glaze.
See method- Serves 6
- 5 mins to prepare, 25 mins to cook
- 81 calories / serving
Ingredients
- 20g (3/4oz) hazelnuts
- 20g (3/4oz) butter
- 600g leeks, trimmed and cut into 5cm lengths
- 100ml (3 1/2fl oz) white wine mixed with 100ml (3 1/2fl oz) water, or 200ml (7fl oz) apple juice
- 2 tbsp dill, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 335kJ 81.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.3gProtein 2.2gFibre 0.3g
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- Toast the hazelnuts in a dry frying pan set over a medium heat. Leave to cool a little, then roughly chop and set aside.
- Melt the butter in a large pan. Add the leeks and cook over a low heat for 5 minutes. Add the wine and water, or apple juice, and 1 tbsp dill. Season well and cover.
- Cook for a further 15-20 minutes, until the leeks are tender and glazed (very little liquid should remain in the pan). To serve, transfer to a serving dish and scatter over the remaining dill and the chopped hazelnuts.
- See more Vegetarian recipes
