{image_title}

TAGS

saffron leeks

SHARE

Saffron-infused leeks

COURSE
Side dishes 
SERVES
4-6 
PREP TIME
under 10 mins 
COOKING TIME
under 30 mins 

INGREDIENTS

  • 750g leeks
  • 3-4 tbsp extra virgin olive oil
  • 2 fat cloves garlic
  • 450g potatoes
  • 1 bay leaf
  • A pinch of saffron threads

METHOD

Top and tail the leeks and trim of any tough, outer leaves. Cut down the leek lengthways from the green end to the white. Fan out under running water to clean away all traces of mud. Trim away an inch or two of the green end and then slice what is left. Heat the olive oil in a shallow, wide saucepan and fry the whole garlic cloves until golden brown. Remove and add the leeks to the pan, sautéing for 10 minutes until they have softened down. Add the potatoes, bay leaf and saffron and just enough water to cover the potatoes. Simmer gently for another 20 minutes or until the potatoes are tender and the water has evaporated off. Serve on its own or arranged under a fillet of grilled

Related Recipes

{image_title}
COURSE
Mains 
SERVES
4-6 
PREP TIME
under 10 mins 
COOKING TIME
under 45 mins 
{image_title}
COURSE
Starters 
SERVES
PREP TIME
under 20 mins 
COOKING TIME
under 30 mins 
{image_title}
COURSE
Mains 
SERVES
4-6 
PREP TIME
under 45 mins 
COOKING TIME
under 30 mins