Shredded Leeks with Mustard & Chestnuts

Silky leeks, nutty Merchant Gourmet Whole Chestnuts and Dijon mustard come together in this simple spring side dish. Finished with crisp sourdough croutons, it's packed with texture and flavour and makes the perfect accompaniment to roasts and seasonal feasts.


Written by Merchant Gourmet
20 minutes Serves 6 Beginner
Shredded Leeks with Mustard & Chestnuts
Ingredients
  • 2 tbsp plant-based butter
  • 2 large leeks, thinly sliced
  • 100ml white wine
  • 2 tsp Dijon mustard
  • 3 sprigs fresh thyme, leaves removed
  • 1 pouch Merchant Gourmet Whole Chestnuts, roughly chopped
  • 100g sourdough bread, torn into small chunks
  • 2 tbsp olive oil
  • Salt and black pepper

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Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 220°C (200°C fan).
  2. Place the sourdough on a baking tray, toss with the olive oil and salt, then bake for 10 minutes until golden and crisp. Set aside.
  3. Meanwhile, melt the plant-based butter in a large frying pan over a medium heat.
  4. Add the leeks and cook for around 5 minutes, stirring regularly, until starting to soften.
  5. Pour in the white wine and cook over a high heat for 2–3 minutes, until most of the liquid has reduced.
  6. Stir through the Dijon mustard, thyme and Merchant Gourmet Whole Chestnuts.
  7. Season well with salt and black pepper and cook for a further 5 minutes, until the leeks are tender and lightly golden in places.
  8. Transfer to a serving dish and scatter over the sourdough croutons before serving.

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