Roast Lamb with Rhubarb & Cider Gravy
A delicious twist on roast lamb and gravy using seasonal produce
Smart saver
Keep the leek tops and trimmings for soup bases or garnishes
Braised Leeks
Accompaniment
Food
Gluten-free
Vegetarian
A brilliant side dish for early spring when leeks are at their best
10 Servings
Ingredients
1.5kg leeks
25g Knorr® Professional Vegetable Paste Bouillon
1l boiling water
100g butter
5g thyme
Method
- Wash, top and trim the leeks. Cut into 1 inch lengths.
- Make up the bouillon with the boiling water.
- In a large pan stand the leeks on end. Sauté with the butter and thyme until lightly coloured.
- Turn them over and add the bouillon.
- Top with a lid or cartouche and braise on a low heat for 10 mins.
- Take the pan off the heat, baste with the cooking liquor and serve.
