Another seriously simple supper!   These baby leeks appeared in my vegetable box last week, even though the leek season really only starts next month.  But that does mean that this recipe can see you through the winter as a quick and nutritious meal.  It was great served with brown rice as here, but this would be indulgent with a jacket potato, or good as a side dish to some veggie sausages.  Before serving, sprinkle on some walnuts, pine nuts or pumpkin seeds for a bit of healthy crunch!

cheeeyleeks

Garlic Baby Leeks with Sugar Snap Peas

1 tblsp olive oil
Small nob of butter
3 or 4 baby leeks, depending on size, cleaned and cut to 1/2 inch pieces
3 cloves garlic
Good handful of sugar snap peas, cut to 1/2 inch pieces
1 large tblsp cream cheese
2 tblsp milk + more if needed
Freshly ground black pepper
Walnuts, pine nuts or pumpkin seeds to serve (optional)

Heat the oil and butter until butter has just started to bubble.  Add the leeks and garlic.  Stir and cook over a medium heat for 5 – 10 minutes until starting to soften.  Add the sugar snap peas and cook for another 5 minutes.

Add the cream cheese and the milk.  Add more milk if needed to make a sauce and stir briefly to heat through before serving.  After serving, sprinkle with your choice of topping if using.

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