Braised Leeks with Parmesan Crisps
By OcadoLife“This elegant Braised Leeks with Parmesan Crisps makes a simple yet special starter,” says OcadoLife recipe editor Lauren Hoffman. “Use veggie hard cheese, if needed.”Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 80g parmesan, grated
- 20g salted butter
- 3 leeks, trimmed and quartered lengthways to make 12 pieces
- 100ml white wine (any)
- 150ml vegetable stock
- 125ml Chef Parmalat Porcini Mushroom Cooking Cream
- 12 pieces (approx.) Epicure Black Truffle Carpaccio (optional)
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6; line a baking tray with baking paper.
Step 2
Arrange the grated parmesan on the tray in 4 mounds. Bake for 5-7 mins or until bubbling and golden. Remove from the oven and leave to cool and harden on the tray. Remove with a spatula.
Step 3
Heat the butter in a pan over a medium heat; add the leeks, cut-side down. Pour in the white wine and cook for 1 min; add the vegetable stock. Partially cover and leave to bubble for 10 mins, or until reduced.
Step 4
Gently heat the porcini mushroom cooking cream in a pan. Arrange 3 leeks on each plate, spoon over the sauce, top with a parmesan crisp – and a few pieces of Epicure Black Truffle Carpaccio, if liked.