Parmesan, thyme & butter braised leek
I am a huge fan of braised meats and I wanted to try the same cooking method with leek. This is the kind of recipe you make when you have a lot of mouths to feed, because it can be made in large batches.
Pink peppercorn can be found in any grocery store. Crush it between your fingers to get the result you see in the picture. Happy cooking!
Particularities
- ServesServes 4–6
- Prep time10 min
- Cook time30 min
- Timeout-
- FreezingFreezes well
Ingredients
- 8 leek stocks, white parts only, halved lengthwise
- 1/4 cup butter, cubed
- 2 tablespoons fresh thyme, finely chopped
- 1 1/2 cup chicken broth
Replacement optionsor vegetable broth
- Generous pinch of salt
- 4 tablespoons slivered almonds, roasted
Replacement optionsor other nut of your choice
- Fresh Parmesan shavings
- 2 tablespoons pink peppercorn (easy to find in grocery stores)
Steps
- Preheat the oven to 350˚F.
- In an oven-safe dish, place the leek halves flat side down.
- Arrange the butter cubes around the leek. Add the thyme, salt, and broth.
- Cover with foil and bake for 30 minutes, basting occasionally.
- Remove from oven and let cool for a few minutes. Serve with almonds, Parmesan, and pink peppercorn.
Recipe published on August 19, 2018
