Braised leeks in mustard dressing

Nathan Outlaw shares his comforting recipe for braised leeks with mustard dressing
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Leeks

‘When we have roast beef or chicken for Sunday lunch, we often serve this braised leek dish as a side,’ says chef Nathan Outlaw

Serves    4

Oven temp    185°c / gas 6

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  • You will need
  • Method
  • Leeks 800g
  • Thyme 2 sprigs
  • Garlic 4 cloves, peeled and sliced

For the mustard dressing:

  • Banana shallot 1, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • English mustard 2 tsp
  • White wine vinegar 4 tsp
  • Sunflower oil 300ml
  • Sea salt and freshly ground black pepper

To finish:

  • Chopped chives 1 tbsp
  1. Preheat the oven to 185°c / gas 6.
  2. Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
  3. For the dressing: put the shallot, garlic, mustard and wine vinegar into a bowl and whisk together for 1 minute. Slowly add the oil, whisking as you do, then season with salt and pepper to taste.
  4. Pour the mustard dressing into a roasting tray and bring to a simmer over a medium-low heat. Add the thyme and garlic, then the leeks. Cook in the oven for 30 minutes until tender and lightly caramelised.
  5. Transfer the leeks to a warmed serving dish, spoon on some of the dressing and finish with a sprinkling of chopped chives. Serve hot or cold.

Find more of Nathan’s domestic dishes in Nathan Outlaw’s Home Kitchen.

You will need

  • Leeks 800g
  • Thyme 2 sprigs
  • Garlic 4 cloves, peeled and sliced

For the mustard dressing:

  • Banana shallot 1, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • English mustard 2 tsp
  • White wine vinegar 4 tsp
  • Sunflower oil 300ml
  • Sea salt and freshly ground black pepper

To finish:

  • Chopped chives 1 tbsp

Method

  1. Preheat the oven to 185°c / gas 6.
  2. Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
  3. For the dressing: put the shallot, garlic, mustard and wine vinegar into a bowl and whisk together for 1 minute. Slowly add the oil, whisking as you do, then season with salt and pepper to taste.
  4. Pour the mustard dressing into a roasting tray and bring to a simmer over a medium-low heat. Add the thyme and garlic, then the leeks. Cook in the oven for 30 minutes until tender and lightly caramelised.
  5. Transfer the leeks to a warmed serving dish, spoon on some of the dressing and finish with a sprinkling of chopped chives. Serve hot or cold.

Find more of Nathan’s domestic dishes in Nathan Outlaw’s Home Kitchen.

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