Spinach, Parsley and Sorrel Purée with Balsamic Braised Leeks

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Serve this either as one of several vegetarian dishes for a main course; or make it into a main dish itself by adding thin slivers of skinless chicken breast to the braised leeks when they are cooked. Simply stir the chicken around with the leeks for a few minutes until all the liquid has evaporated.


  • 500g-750g (1–1½lb) small thin leeks, trimmed
  • 3


Cut the leeks across into 5cm (2-inch) pieces, then wash and drain. Put the olive oil into a wide, heavy saucepan or a deep sauté pan over a low heat. Add the leeks, cover the pan and cook very gently unti