Braised leeks in mustard dressing

Braised leeks in mustard dressing

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

When we have roast beef or chicken for Sunday lunch, I often serve this leek dish on the side. It also makes a great starter or light lunch, especially with a poached or boiled egg on top.

Ingredients

Quantity Ingredient
800g leeks
2 sprigs of thyme
4 garlic cloves, peeled and sliced

For the mustard dressing

Quantity Ingredient
1 banana shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 teaspoons english mustard
4 teaspoos white wine vinegar
300ml sunflower oil
sea salt
freshly ground black pepper

To finish

Quantity Ingredient
1 tablespoon chopped chives

Method

  1. Preheat your oven to 200°C.
  2. Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
  3. For the dressing, put the shallot, garlic, mustard and wine vinegar into a bowl and whisk together for 1 minute. Slowly add the oil, whisking as you do so, then season with salt and pepper to taste.
  4. Pour the mustard dressing into a roasting tray and bring to a simmer over a medium-low heat. Add the thyme and garlic, then the leeks. Cook in the oven for 30 minutes until tender and lightly caramelised.
  5. Transfer the leeks to a warmed serving dish, spoon on some of the dressing and finish with a sprinkling of chopped chives. Serve hot or cold.
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