Sage & Rosemary Braised Leeks
Sometimes it's the simplest sides that steal the show. These Sage & Rosemary Braised Leeks are proof that a handful of ingredients and a little patience can create something truly delicious.
Whether you're serving them alongside a hearty ByRuby supper or putting together a table for family and friends, these braised leeks are guaranteed to bring a little extra comfort to the occasion.
Ingredients
- 3 leeks
- 2 tbsp butter
- 25ml chicken stock
- 25ml white wine
- 1 sprig rosemary, finely chopped
- A few sage leaves, finely chopped
- Salt and black pepper
- Olive oil
Method
- Trim the leeks, leaving the root ends attached, then slice them in half lengthways and rinse well.
- Heat a drizzle of olive oil in a large frying pan over a medium heat.
- Place the leeks cut-side down and cook until beautifully golden and caramelised. Turn and repeat on the other side.
- Season generously with salt and pepper.
- Add the butter and allow it to melt around the leeks.
- Pour in the chicken stock and white wine, then add the rosemary and sage.
- Let everything gently simmer until the leeks are tender and the liquid has reduced to a glossy sauce that coats them beautifully.
- Finish with a generous crack of black pepper before serving.
Simple ingredients, minimal effort and plenty of flavour. This is the kind of side dish that looks as though you've spent hours in the kitchen, when in reality it comes together with very little fuss. Perfect for those cosy evenings when you're craving something warm, comforting and full of seasonal flavour.