| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | European |
| Special Occasion | Christmas |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 574 |
| Fat | 56.1g |
| Saturates | 26.9g |
| Protein | 5.7g |
| Carbs | 18.2g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Remove the tops and roots of the leeks. Place the leeks, leaf-side down, in a jug of water to remove any sand. Chop the hazelnuts.
2
Melt the butter in a large frying pan over a low heat. Add the leeks, tossing until coated in the butter. Season well and lower the heat. Sauté for approx. 20 minutes or until very soft. If the leeks stick to the pan, add in a splash of water.
3
Once the leeks are soft, increase the heat and gently stir in the sage leaves and hazelnuts, so they toast in the butter.
4
Squeeze in the lemon juice and adjust the seasoning.
5
Serve immediately.
