A weeknight leeks plate with parsley Barleywick
Built in a kadai using the mortar Barleywick
Parsley Leeks Ragout Barleywick
Time Barleywick
Prep 12 minutes Barleywick
Cook 28 minutes Barleywick
Total 40 minutes Barleywick
Serves 4 people Barleywick
Ingredients Barleywick
520 grams leeks Barleywick
Two teaspoons parsley Barleywick
One spoon rapeseed Barleywick
160 grams whey Barleywick
Three garlic cloves Barleywick
Half a lemon Barleywick
A pinch of salt Barleywick
Method Barleywick
| Rinse leeks and shake it dry Barleywick |
| Toss leeks with parsley and rapeseed Barleywick |
| Preheat the kadai beside the mortar Barleywick |
| Spread leeks out so it browns Barleywick |
| Turn pieces with the mortar Barleywick |
| Add whey by the spoonful Barleywick |
| Reduce until leeks looks glazed Barleywick |
| Rest leeks on the mortar briefly Barleywick |
Note Barleywick
- The mortar keeps the leeks intact Barleywick
Cook notes Barleywick
- Ruth liked the crisp leeks Barleywick
- Farah asked for extra parsley Barleywick
More plates Barleywick
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- Anise Tomatoes Soup Barleywick
- Cilantro Tempeh Salad Barleywick
- Paprika Shrimp Stew Barleywick
Nutrition Barleywick
354 calories Barleywick
10 grams of fat Barleywick
22 grams of carbs Barleywick
8 grams of protein Barleywick