Braised Leeks

Cook time 30 minutes
Servings 4


Extra Virgin Olive Oil
4 leeks, washed, cut in half lengthways
200ml chicken stock
Salt and pepper
1 bay leaf

Herb Vinaigrette

1 tbsp Dijon mustard
1 tbsp apple cider vinegar
80ml Extra Virgin Olive Oil
½ clove garlic, grated
Salt and pepper
½ bunch chervil, leaves picked, chopped
½ bunch chives, leaves picked, chopped
2 sprigs of tarragon, leaves picked, chopped

Braised Leeks


Preheat oven to 180°C.

Heat a baking dish on the stove with olive oil. Place leeks cut side down into the hot baking dish and brown slightly. Turn the browned leeks over and deglaze the dish with stock, season with salt and pepper. Add a bay leaf and cover with foil.

Place in the oven at 180°C for 15 min or until tender.

Drain the leeks.

To make the herb vinaigrette, combine the ingredients in a mixing bowl.

Serve the leeks with the vinaigrette on top and extra herbs for garnish.