Pan roasted leeks with pears and thyme
Serves
4
·
40
mins
·
Intermediary
Ingredients
- 2 leeks
- 4 small pears
- Sprig of thyme
- Knob of butter
- Salt and pepper
- Zest of half a lemon
This is a delicious recipes for early autumn and makes an unusual but very tasty accompaniment to a roast dinner.
Method
- Preheat the oven to 180℃.
- Trim the bottoms and the greener tops off the leeks and cut them in half (you’re looking for pieces around 10cm long), before chopping these in half lengthways.
- Heat some oil in a cast iron skillet or oven-proof frying pan over a medium-low heat. Season the cut sides of the leeks with salt and pepper before placing them cut side down in the pan and cooking until golden.
- While the leeks are cooking, peel the skin off the pears and cut into quarters lengthways to create 4 wedges. Cut the core out carefully.
- When the leakes have browned on the cut side, remove them from the pan and set aside.
- Using the same pan, add a little oil, a large knob of butter and the leaves of the thyme before adding the wedges of pear and seasoning with a little salt. Toss the pears around to coat them in the butter, then move the pears onto their cut side using metal tongues. Cook the pears on the cut sides until golden.
- Add the leeks back into the pan and place in the oven for a further 5-10 minutes to brown further before serving.
Share
Last updated:
22
May
2024
Ingredients
- 2 leeks
- 4 small pears
- Sprig of thyme
- Knob of butter
- Salt and pepper
- Zest of half a lemon
This is a delicious recipes for early autumn and makes an unusual but very tasty accompaniment to a roast dinner.
Method
- Preheat the oven to 180℃.
- Trim the bottoms and the greener tops off the leeks and cut them in half (you’re looking for pieces around 10cm long), before chopping these in half lengthways.
- Heat some oil in a cast iron skillet or oven-proof frying pan over a medium-low heat. Season the cut sides of the leeks with salt and pepper before placing them cut side down in the pan and cooking until golden.
- While the leeks are cooking, peel the skin off the pears and cut into quarters lengthways to create 4 wedges. Cut the core out carefully.
- When the leakes have browned on the cut side, remove them from the pan and set aside.
- Using the same pan, add a little oil, a large knob of butter and the leaves of the thyme before adding the wedges of pear and seasoning with a little salt. Toss the pears around to coat them in the butter, then move the pears onto their cut side using metal tongues. Cook the pears on the cut sides until golden.
- Add the leeks back into the pan and place in the oven for a further 5-10 minutes to brown further before serving.
Share
Last updated:
22
May
2024
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