Caramelised baby leeks on a bed of creamy white beans

Ingredients

Makes 2-3 portions
2 medium leeks, greenest parts cut off, the rest cut in half lengthways and sliced finely – all thoroughly washed and drained
1 bunch baby leeks, soaked in cold water for a few minutes and throughly washed – make sure all dirt is removed from the inside, you can make a small cut lengthways on one side if necessary
1 lemon
600g jar cooked white beans, no need to drain
1 tbsp creme fraiche
Salt & pepper
2 cloves garlic, finely sliced
A few sprigs thyme, picked
1 tbsp olive oil, plus more for cooking
Half a tsp Dijon
Parmesan to garnish

Recipe

1. In a large pan sweat the leeks in olive oil, stirring until softened. Stir in the thyme and garlic and cook out for another couple of minutes. Stir in the beans with a little water as necessary and cook out over a medium heat, stirring until the beans are soft and creamy. Stir in the lemon (to taste), creme fraiche and season to taste
2. Meanwhile make the leek vinaigrette – bring a pan of water to a rolling boil, add the green leek tops and cook out for 3-4 mins, then drain. Place in a blender with the Dijon, olive oil, salt and a squeeze of lemon. Blend until smooth
3. Place the leeks in a cold, wide pan lidded with a little olive oil, a squeeze of lemon, salt & thyme. Cover and cook over a low heat, checking regularly until the leeks are tender and gently caramelised
4. Spoon the beans onto plates, top with the baby leeks, leek vinaigrette & top with Parmesan

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