What can you do with a glut of leeks? And, no, I don’t mean all the leeks that I’ve been growing in my non-existent vegetable patch – I mean all the leeks I’ve had delivered to my door having mistakenly ordered 6 bags of leeks with the internet shopping rather than just 6 leeks! (how many times am I going to do this before I finally learn?!) What can you do with 18 leeks?!? I thought that 6 was quite enough.
So – as you can imagine – we have been eating leeks all week: leek and bacon pasta (a combination of leeks, chopped bacon, cream cheese and peas – not a big success with my family), shepherds pie (with leeks), but possibly my favourite is just plain old Buttered Leeks – delicious!
Now – what should I do with the other 10?!
Buttered Leeks
Serves 4
Fridge to Table Time: 25 mins
Ingredients
- 4 leeks – white parts sliced and washed
- 2 oz butter
- 2 sprigs fresh thyme
- salt and pepper
Method
- Melt butter over a medium heat in a thick bottomed frying pan
- Add sliced leeks and stir gently until leeks all covered in butter
- Add thyme if using, cover pan, turn heat down low and leave to cook gently for 15 mins until soft
- Remove thyme and serve.
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