Prep Time: 20 minutes
Cooking Time: 40 minutes
2 medium leeks
½ tbsp soft brown sugar
1 tbsp olive oil
Salt and pepper
1 knob of butter
- Trim off the root and top edges of the leeks, leaving the green part intact. Split lengthwise and wash each layer very thoroughly (leeks can be quite gritty if not thoroughly washed.)
- Heat the olive oil and butter together over gentle heat; when melted and blended add the leeks and toss well. Cook slowly for about ten minutes or until the leeks start to soften.
- Sprinkle over the sugar and mix once the sugar starts to melt; continue to cook for about 15-20 minutes, adding a small amount of hot water if the mixture starts to stick.
- The oriental origin of this recipe makers it ideal to serve with egg noodles. The leeks can be served either over a bed of noodles and garnished with the parsley, or the ingredients can be mixed together.
Source: Riverford Organic Vegetables