Braised Leeks with Sourdough Crumb
Photography by Olivia Galletly.
These sweet and tender leeks are so easy to make and seriously delicious – especially with a crunchy garlic and parsley sourdough crumb to finish.
Serves: 4
INGREDIENTS
LEEKS
3 leeks, trimmed, sliced in half length and crossways
30 grams butter
SOURDOUGH CRUMB
2 slices sourdough, crust removed
1 clove garlic,finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
sea salt
METHOD
Preheat the oven to 180°C regular bake.
Leeks: Place the leeks cut side up in a large ovenproof pan. Add the butter and enough water to just cover the leeks. Simmer gently until the leeks are tender, roughly 15 minutes. Place the leeks in the oven and bake for about 20 minutes, or until golden.
Sourdough crumb: Toast the sourdough then blitz into a fine crumb. Place in a bowl and mix through the garlic, parsley, olive oil and sea salt.
To finish: Scatter the breadcrumb mixture over the leeks and return to the oven for 5-10 minutes, or until golden and crisp.
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