Leeks, butter and lemon…

A bunch of young leeks from the neighbor’s garden and a roast chicken, …

Creamy butter and tasty apples from a farm nearby, …

A basket of lemons, …

Red wine and cognac, …

A sneaky peak in the garden, …

Breathtaking views of the river Ijssel out of her bed, …

A lovely winter weekend ‘en famille’ in the dutch countryside!

Leeks, butter and lemon…
Des poireaux, du beurre et du citron
serves 4 pers.
prep: 15 min. cook: 20 min

Ingredients:
8 young leeks, halved and thoroughly cleaned (that’s what the prep time accounts for!);
1 Tsp olive oil;
25 g butter;
juice of 1/2 a lemon;
sea salt and freshly ground pepper to taste;

In a frying pan large enough to accomodate all the leeks, melt 1/3rd of the butter with the olive oil on high heat. Add the leeks and toss well to coat the vegetables. Season to taste with sea salt. Pan fry on high heat for about five minutes or until the leeks start to reduce and color. Add the rest of the butter, the lemon juice, toss well. After a minute or two, lower the heat. Leave to cook slowly for 15 minutes on low to medium heat, tossing regularly until the leeks are just tender, nicely glazed and slightly caramelised. Season with freshly ground pepper and serve immediately.

Bon appétit!