Caramelised Leeks

11:30 am on 2 April 2012

Reproduced with permission from Treats from Little and Friday by Kim Evans.
Published by Penguin Group NZ. Copyright © Kim Evans, 2012.

(Makes 2 cups)


  • 2 leeks


Slice leeks in half lengthwise. Cut leaves crosswise to 5mm thickness. Heat enough olive oil to coat the bottom of a frying pan.

When piping hot add prepared leeks and sauté, taking care not to overcook. Season to taste with salt and freshly ground pepper. Add a knob of butter and remove from heat.


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