Ingredients
-
75
-
50
-
2
-
8
-
2
-
2
-
1
-
2
-
2
-
-
-
-
-
-
Directions
Braised Leeks With Mustard Cream, Another delicious-sounding vegetable side dish – slightly adapted – from Vicki Wild’s ‘Wild Sides: An A-Z of exceptional vegetable side dishes’ , This was amazing! I cooked too much and can’t rememeber the last time that meant leaving the main to make sure to finish the side dish Only change I made was I only had dried chives so used those during cooking and garnished with fresh flat leaved parsely
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Steps
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1
Done
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Preheat the Oven to 200c. |
|
2
Done
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Spread the Chopped Butter and Oil Over the Base of a Roasting Pan Large Enough to Hold the Leeks in One Layer. |
|
3
Done
|
Add the Leeks and Roast For 10 Minutes. |
|
4
Done
|
Remove the Leeks from the Oven and Turn Them Over in the Pan. |
|
5
Done
|
Roast For a Further 10 Minutes. |
|
6
Done
|
Remove the Leeks from the Oven and Add the Stock. |
|
7
Done
|
Roast For Another 10 Minutes or Until the Leeks Have Started to Brown Slightly and the Stock Has Reduced. |
|
8
Done
|
Remove the Leeks from the Oven and Keep Warm on the Serving Dish by Covering Them With Aluminium Foil. |
|
9
Done
|
Making the Mustard Cream: Melt the Remaining 50g of Butter in a Small Saut Pan Over a Medium Heat. |
|
10
Done
|
Add the Shallots and Saut For 5 Minutes or Until Softened. |
|
11
Done
|
Increase the Heat a Little, Add the Wine and Slowly Bring to the Boil. |
|
12
Done
|
Simmer Until the Liquid Has Reduced by Half. |
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13
Done
|
Stir in the Cream and Simmer Gently Until the Sauce Begins to Thicken. |
|
14
Done
|
Stir in the Mustard. |
|
15
Done
|
Add Half the Chives and Season to Taste With Salt and Pepper. |
