Tarragon Leeks Roast Sorrelbench

A weeknight leeks plate with tarragon Sorrelbench

Built in a skillet using the ricer Sorrelbench

Time Sorrelbench

Prep 12 minutes Sorrelbench

Cook 34 minutes Sorrelbench

Total 46 minutes Sorrelbench

Serves 2 people Sorrelbench

Ingredients Sorrelbench

• 480 grams leeks Sorrelbench
• Two teaspoons tarragon Sorrelbench
• One spoon butter Sorrelbench
• 140 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the leeks and the tarragon together Sorrelbench
3. Lay the leeks into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the leeks Sorrelbench
7. Toss in tarragon off the flame Sorrelbench
8. Rest the leeks then fetch the ricer Sorrelbench

Note Sorrelbench

The ricer keeps the leeks intact Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp leeks Sorrelbench
• Willa asked for extra tarragon Sorrelbench

More plates Sorrelbench

Nutrition Sorrelbench