Buttered Leeks

  • 20 mins
  • Serves 4
  • Easy

This is the perfect example of a few ingredients coming together into a finished recipe that is easy to make and just as easy to eat.

As they cook, the St Helens Farm butter melts into the leeks and leaves behind a soft and sweet dish to enjoy alongside anything, hot or cold.

Add as much, or as little salt and pepper as suits you, and enjoy in just a few minutes.

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  1. It’s important to get the leeks as clean as possible, because of how leeks are grown, there can be a lot of grit hidden between the leaves. Cut any hard brown bits off the top of the leek. Use a sharp knife to slice the leeks into rounds of about 1/2 inch, all the way down to the roots, throwing the roots away - trying to keep the slices around the same size.
  2. Place the chopped leeks into a large bowl and fill with cold water. Use your hand to move the pieces of chopped leeks around in the water allowing the swirling water to remove any grit trapped in between the leaves. Drain the water away into a colander so that clean leeks are caught in the colander and the gritty water drains away. Shake the colander to help the leeks drain, trying to get as much water off them as possible Set them aside until needed
  3. Place the goat butter into a frying pan which has a tight-fitting lid. Heat the frying pan up, on a medium heat, until the butter has melted.
  4. Once melted, turn the heat down to low and add the drained leeks. Sprinkle over the salt and give them a stir.
  5. Cover the pan and cook on a very low heat until the leeks are very tender – around 20-30 minutes. To stop the leeks from sticking to the pan, it’s important to give the leeks a stir every few minutes, replacing the lid after each stir.
  6. Once all of the leeks are tender, remove the pan from the heat. Grind some black pepper over the leeks and give another mix. Transfer the leeks into a serving bowl and serve nice and hot.