Braised food

The recipe for braised leeks with parmesan from Sam Mannering

Sam Mannering's recipe calls for a specific amount of grated Parmesan:

Sam Manning

Sam Mannering’s recipe calls for a specific amount of grated Parmesan: “batches.”

Leek. This versatile vegetable is the stuff winter dreams are made of.

I say side, but I would happily eat it as a complete dish on its own. A well-braised leek is a treat. Give it time and plenty of butter and you will be richly rewarded.

I thought about sprucing this up with things like pancetta and hazelnuts, but often it’s not about what you can add to a dish, but rather the opposite. Keep it simple. Let the leek be the hero.

READ MORE:
* Recipe: Gnocchi with ricotta with basil and zucchini
* Recipe: Simple cabbage with tarragon and walnuts
* Recipe: Smoked and Sweet Jerusalem Artichoke Tart from Sam Mannering

BRAISED LEEKS WITH PARMESAN

PREPARATION TIME: 10 MINUTES

COOKING TIME: 1 HOUR 15 MINUTES

SERVES: 4 NEXT

INGREDIENTS

Olive oil

3 tablespoons of butter

2 cloves of garlic, finely chopped

1 tablespoon dijon mustard

4 leeks, green quarter removed, halved lengthwise and washed

1 cup dry white wine

A handful of rosemary leaves

Sea salt and black pepper

Parmesan (a lot)

METHOD

  1. Preheat the oven to 180°C while baking.

  2. In a large saucepan, add a tablespoon of olive oil and the butter and let melt and bubble. Add the garlic and sauté gently for several minutes until tender and fragrant. Add the dijon and let it dissolve a little in the melted butter.

  3. Add the leeks, cut side up, and continue to fry for a minute or two. Be careful not to let anything burn. Add the wine, rosemary and a good seasoning of salt and pepper and allow to bubble and reduce a bit.

  4. Bake for at least 45 to 60 minutes, until the leeks are tender and most of the liquid is cooked. Drizzle generously with Parmesan, heat the grill and return to the oven so the top can melt and caramelize a bit. Serve immediately.