Baked leeks with sour cream and mustard

Dec 6, 2016

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Steve Ott

in Recipes

By Gaby Bartai.

Leeks are a curious case; they’re definitely more of a ‘proper’ vegetable than the other alliums, but they rarely get served up as a vegetable side dish. Here’s a recipe to remedy that. Pair it with chicken or sausages (pork or vegetarian) and reassuring quantities of mashed potato.

Ingredients (serves 2)

A small knob of butter

400g (14oz) leeks (prepared weight), trimmed and cut into 2cm (¾in) chunks

140ml (5floz) sour cream

70ml (2½floz) vegetable stock

1 tbsp wholegrain mustard

¼ tsp freshly ground black pepper

1. Spread the butter over the bottom of an ovenproof dish, preferably one with a lid. Stand the leek chunks end-up in the dish, in a single layer.

2. Mix the sour cream, stock, mustard and pepper together and pour the mixture over the leeks.

3. Put the lid on the dish, or cover it with foil, and put it in the oven at 190°C/375°F/gas mark 5 for 30 minutes, or until the leeks are very tender.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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