Description
The balsamic vinegar adds sweet and sour notes to the savoury, oniony depth of the baby leeks. Serve these alongside a simple roast chicken or fish
Ingredients
- 270g baby leeks
- 1 tbsp olive oil
- 4 tbsp Balsamic Vinegar of Modena
Instructions
1. Fill a large pan with lightly salted water, bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.
2. Use a sharp knife to cut the baby leeks in half lengthways, then brush the cut sides of each with a little of the olive oil.
3. Heat a non-stick frying pan over a medium-high heat and cook the baby leeks, cut-side down, for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter, then drizzle with the balsamic vinegar and serve.