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Braised Leeks with Burrata

Braised Leeks with Burrata

Tender, flavourful leeks are drizzled with a bright mustardy vinaigrette and topped with a creamy ball of burrata.  A perfect contrast of textures and flavours, and wonderful as an appetizer, side dish, or even a main for two if you add a couple of poached or boiled eggs!

Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 6-8 leeks depending on thickness
  • 1/2 cup (125 ml) white wine
  • 3/4 cup (200 ml) chicken or vegetable stock
  • 3-4 thyme sprigs
  • 2 bay leaves
  • 2 garlic cloves with the skin on bruised with the side of a knife
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • Champagne Mustard Vinaigrette see Notes for link
  • 1 medium sized ball of fresh burrata
  • 2-3 tbsp chopped fresh dill or parsley

Instructions

  1. Trim the darkest green part off the leeks. If the outer layer or two need it, remove them as well. Don't cut off the root at the white part end.
  2. Cut in half lengthways
  3. Wash the leeks under cold running water, gently opening up to remove any dirt or grit. Place on a plate to drain a touch.
  4. Add the wine and stock to a wide, shallow pan with a lid. Add all the flavour ingredients: thyme through pepper.
  5. Lay out the leeks in one layer into the pan, cover with a lid, and place over a medium heat. Bring it to a gentle simmer and then drop the heat to low.
  6. Simmer for 20 mins, turning them occasionally until very tender – a knife blade should slip in with just the slightest resistance.
  7. Leave to cool until just warm, and then place them onto a cutting board. Trim away the root ends carefully. Move to a serving platter.
  8. Lay them all out in one layer.
  9. Drizzle 1/4 cup of the dressing over the leeks. Let them sit for about 8 minutes, to allow the leeks to soak up the dressing a bit.
  10. Before serving, place the burrata ball over the leeks. Using a very sharp knife, make a cut into it, exposing the creamy interior. Gently push down on it, to release some of the creamy cheese over the leeks.
  11. Drizzle everything with a final 2-3 tbsp of dressing.
  12. Sprinkle with chopped dill or parsley.
  13. Serve with crusty bread to soak up the leek and vinaigrette juices and to spread the burrata on.
  14. Optional: as a dinner for two, why not add two poached eggs. Or soft boiled eggs? A perfect vegetarian dinner!

Recipe Notes

Champagne and Mustard Vinaigrette recipe here.

Don't worry- it's champagne vinegar, you won't have to purchase a bottle of bubbly!!