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Braised leeks & peas

This is inspired by a classic French side dish of lettuce, shallots and peas.  Its healthier because you don’t overcook all the vegetables, nor do you need to smother it in a lot of butter to make it taste good.  This is a great side dish to serve with roasted meats or grilled fish.

3 medium-large leeks, white and green parts, cleaned and sliced into 1/2 cm disks
About 250g or 2 mugs frozen petits pois (baby peas)
2 tbsp water or water left over from steaming vegetables
1 large clove garlic, peeled and thinly sliced
1 tbsp extra virgin olive oil
Freshly ground black pepper

1. Into a large, heavy bottomed saucepan or frying pan with lid, place the leeks, the garlic, the olive oil and the water.
2. Cover with a lid and cook on a medium heat until the leeks are slightly wilted.  While this is happening, rinse off your peas with hot water to get the icicles off and allow them to thaw.  I usually do this by putting them a sieve and pouring a kettleful of boiling water over them.
3. When the leeks are softened but still bright green add the peas, stir well, cover and simmer for about 2 minutes until the peas are hot.