Thursday, 11 February 2016

Sautéd Leek with Maple Syrup

Sautéd leek with garlic mash and grilled broccoli and blood orange salad
(the salad is a modified recipe from an Ottolenghi cookbook)
I really like leek but don't make it that often as a side veg and if I do I tend to oven roast or barbecue it. The other day, however, I decided to sauté it. I'd planned to add mushrooms and a touch of soured cream and serve it with pasta but my other half wasn't keen so I kept it simple. Turned out it was delicious and we'll certainly make it again this way.

3-4 leeks
olive oil
sea salt
freshly ground black pepper
maple syrup

Finely slice the leek, wash and shake out the excess water.
Heat olive oil in a large frying pan. Sauté the leek over a high heat until the water has evaporated. Season with sea salt and black pepper. Keep cooking until the leek starts to brown. Turn down the heat and cook until soft. Drizzle with maple syrup and turn up the heat for a minute or two. Serve.

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