Leeks, butter and lemon…

January 16th, 2011 § 2 comments

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

Leeks, butter and lemon [1]

Creamy butter and tasty apples from a farm nearby, …

Tarte normande

A basket of lemons, …

Galette au citron [2]

Red wine and cognac, …


A sneaky peak in the garden, …

Winter buds

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

 The Ijssel

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

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!

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