Creamy Braised Comté Leeks

This is the side dish that quietly steals the show. Soft caramelised leeks simmered in a creamy Comté and Dijon sauce with garlic and thyme. Simple ingredients, elevated and served alongside a juicy steak and crispy potatoes.

What you need

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1 tbsp olive oil

1 tbsp butter

1 leek, cut into 2cm rounds

2 tbsp water

1/2 tsp Vegeta seasoning

150ml cream

1 tsp Dijon mustard

1 tsp thyme

2 garlic cloves, thinly sliced

Salt & pepper

1/4 cup Comté cheese, grated (reserve 1 tbsp for topping)

Method

Heat a frypan over medium heat and melt the butter with the olive oil.

Add the leek rounds, season with salt and pepper and allow them to brown gently on one side before carefully flipping.

Add the sliced garlic and cook for 30 seconds until fragrant.

Pour in the water, place a lid on the pan and steam for 2 minutes.

Carefully remove the leeks from the pan, trying to keep them intact.

Add the cream, Dijon mustard and Vegeta seasoning to the pan and bring to a gentle simmer.

Stir through the grated Comté cheese until smooth and silky.

Return the leeks to the pan and spoon over the sauce.

Sprinkle with the remaining cheese and allow it to melt slowly over the top.

Serve with steak and crispy potatoes for the ultimate comforting dinner.