Advertisement
Leeks with Prunes
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1999
The combination of leeks and prunes is an old one, both being popular pottage ingredients. Together they are a perfect accompaniment to pork and poultry dishes. Prunes have a very long relationship with duck, chicken and pork, whether in a stuffing form or, in that classic French style, with Armagnac. Leeks too have certainly had affairs with all of those foods, so it was a question of trying to bring the two together, and they’ve ‘married’ well.
The prunes must be stoned and ready
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
This is such an easy recipe and really brilliant. I wouldn't have thought to put leeks and prunes together but they really work well. The sweetness of the prunes complements the oniony flavour of the leeks. With butter, salt and pepper and a bit of lemon juice, this is a perfect side dish (and looks good too).