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Braised leeks with hazelnuts recipe

Braised leeks with hazelnuts recipe

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If you’re cooking for kids, use just apple juice instead of wine and water – it will cook down to a deliciously sweet glaze. See method

  • Serves 6
  • 5 mins to prepare, 25 mins to cook
  • 81 calories / serving
  • Healthy
  • Vegetarian


  • 20g (3/4oz) hazelnuts
  • 20g (3/4oz) butter
  • 600g leeks, trimmed and cut into 5cm lengths
  • 100ml (3 1/2fl oz) white wine mixed with 100ml (3 1/2fl oz) water, or 200ml (7fl oz) apple juice
  • 2 tbsp dill, roughly chopped
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    2g 10%
  • Sugars

    3g 3%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 3.3g Protein 2.2g Fibre 0.3g


  1. Toast the hazelnuts in a dry frying pan set over a medium heat. Leave to cool a little, then roughly chop and set aside.
  2. Melt the butter in a large pan. Add the leeks and cook over a low heat for 5 minutes. Add the wine and water, or apple juice, and 1 tbsp dill. Season well and cover.
  3. Cook for a further 15-20 minutes, until the leeks are tender and glazed (very little liquid should remain in the pan). To serve, transfer to a serving dish and scatter over the remaining dill and the chopped hazelnuts.

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