leeks Archives

Italian recipes

Ragù bianco

: 2½–3 hours

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Fish recipes

Pan-fried hake on pea purée

25 minutes

Fish recipes

Smoked trout with creamy leek soup

25 minutes

Nightshade recipes

Fried potato salad

1 hour

Potato recipes

Salami-stuffed baked potatoes

30 minutes

Pork recipes

Soup pie

50 minutes

Meatballs recipes

Meatball soup

20 minutes

Potato recipes

Twice-baked potatoes

1 hour

Poached leeks with creamy asparagus sauce

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 10 minutes

Ingredients

300 g leeks, sliced lengthways and washed
4 garlic cloves
¾ cup white wine
1 cup vegetable stock
lemon wedges, for serving
For the dressing:
170 g asparagus, blanched and chopped
3 T dill
2 T chives, chopped
1 cup cream
100 g feta
extra virgin olive oil, for drizzling
salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Ragù bianco

Braised duck legs with polenta

Beef-and-marrow ragù

Green ribollita soup and truffle oil

Pan-fried hake on pea purée

Smoked trout with creamy leek soup

Fried potato salad

Salami-stuffed baked potatoes

Soup pie

Meatball soup

Twice-baked potatoes

Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

Ingredients

Method