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Shredded Leeks with Mustard & Chestnuts

serves
Serves 6
time
20 mins
level
Beginner
This is a quick and easy side, perfect for the Easter table. It comes together in just 20 minutes and packs a whole load of flavour with the wine, mustard and nutty texture of the chestnuts.

Shredded Leeks with Mustard & Chestnuts

serves
Serves 6
time
20 mins
level
Beginner
This is a quick and easy side, perfect for the Easter table. It comes together in just 20 minutes and packs a whole load of flavour with the wine, mustard and nutty texture of the chestnuts.

Ingredients

  • 100g sourdough bread, ripped into small chunks
  • 2 tbsp olive oil
  • Pinch of salt
  • 2 tbsp plant based butter
  • 2 large leeks, thinly sliced with a mandolin
  • 100ml white wine
  • 2 tsp Dijon mustard
  • 3 sprigs fresh thyme, leaves removed
  • 1 x 180g pouch Merchant Gourmet Whole Chestnuts, roughly chopped

Instructions

  1. Preheat the oven to 220C (200C fan) and place the bread on a baking tray. Toss in olive oil and a pinch of salt and bake for 10 minutes or until crispy and golden. Set aside to cool.
  2. Heat the butter in a large pan and add the leeks. Toss to coat in the butter, then cook for 5 minutes, stirring often, until the leeks start to soften. Add the white wine and simmer on a high heat for 2-3 minutes until most of the liquid has reduced. 
  3. Stir through the Dijon mustard, thyme and chestnuts, season well and cook for a further 5 minutes or until the leeks have reduced in size and are starting to turn golden in places.
  4. Serve with the croutons sprinkled on top.

3 comments

  • The receipe for the chestnut/mushroom/onion/creme fraiche tart is scrumptious. Trouble is, no oven temperature given for the 10 mins cooking. Had to guess!

    Pat Bates
  • The recipe on the back of the whole chestnut pack for the chestnut/onion/mushroom/creme fraiche tart is absolutely scrumptious. Trouble is, no oven heat suggested for the 10 min cook. Just guessed!!!

    Pat Bates
  • Instructions easy to follow

    Felicia Do Rego

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