Braised Leeks and Hazelnuts

Braised Leeks and Hazelnuts


  • Leeks 2 stems
  • 2 cloves of garlic
  • Fresh thyme 2 sprigs
  • Butter 150 g
  • White wine 150 ml
  • Roasted hazelnuts 100 g
  • Parsley 20 g
  • Salt
  • Pepper

Cooking Instructions

  1. All the ingredients are simple and can be bought in the nearest supermarket, such as Target or Walmart. Get your pan nice and hot, add olive oil. Place the leeks into the pan. Season with salt and pepper. Add a couple of crushed garlic; add some fresh thyme. Next, add 50 g of butter and 100 ml of white wine. Bring that to the boil and add more 100 g of butter. Cover the pan and cook for more 12 minutes.
  2. Now, for the garnish. Take roasted hazelnuts. Place 200 g of hazelnuts into pesto mortar. Season with salt and pepper. And give nuts a crush.
  3. Put the leeks onto the pan, baste the leeks with the remaining butter. Spread chopped parsley generously. Then, sprinkle the toasted hazelnuts. Great restaurant dish by Gordon Ramsay. Cook this recipe with a photo!

See: Other Vegetarian Recipes by Gordon Ramsay

User Rating: 5 / 5

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