Spinach, Parsley and Sorrel Purée with Balsamic Braised Leeks

Name: Spinach, Parsley and Sorrel Purée with Balsamic Braised Leeks
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 500g-750g (1–1½lb) small thin leeks, trimmed; 3 tablespoons olive oil; 5–6 tablespoons balsamic vinegar; 500g (1lb) spinach; Generous handful of sorrel leaves; Large bunch of parsley; 50g (2oz) butter; Finely grated zest of ½ orange; Salt and black pepper

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Main course
Gluten-free
Spicy
Vegetarian

Method

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