Braised Leeks With Mustard Cream

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200ºC.
  • Spread the chopped butter and oil over the base of a roasting pan large enough to hold the leeks in one layer.
  • Add the leeks and roast for 10 minutes.
  • Remove the leeks from the oven and turn them over in the pan.
  • Roast for a further 10 minutes.
  • Remove the leeks from the oven and add the stock.
  • Roast for another 10 minutes or until the leeks have started to brown slightly and the stock has reduced.
  • Remove the leeks from the oven and keep warm on the serving dish by covering them with aluminium foil.
  • MAKING THE MUSTARD CREAM: Melt the remaining 50g of butter in a small sauté pan over a medium heat.
  • Add the shallots and sauté for 5 minutes or until softened.
  • Increase the heat a little, add the wine and slowly bring to the boil.
  • Simmer until the liquid has reduced by half.
  • Stir in the cream and simmer gently until the sauce begins to thicken.
  • Stir in the mustard.
  • Add half the chives and season to taste with salt and pepper.
  • Drizzle the leeks with the mustard cream and garnish with the remaining chives.
  • Serve.
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