This recipe is on f-leek.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Lemony chargrilled leeks with burnt sage butter
- 4 x 200g punnets baby leeks, washed and cut in half lengthways
- 2 tbsp olive oil
- 100g salted butter
- 8 fresh sage leaves
- lemon juice and rind, to serve
Heat a griddle pan over high heat. Drizzle the baby leek halves with the olive oil then, working in batches, arrange them cut side down in the hot pan. Grill until charred in places, about 5 minutes per side.
While the leeks are grilling, melt the butter in a medium saucepan placed over low heat. Once melted, increase the heat to medium and bring to a simmer. Continue to simmer until the butter takes on a deep amber hue, about 5 minutes. Add the fresh sage leaves, then remove from heat and set aside until needed.
Divide the chargrilled leeks among 6 side plates. Drizzle with the sage butter and serve with a squeeze of fresh lemon juice and garnish with the lemon rind. Serve immediately.