Sweet young leeks are being harvested from Torello soil this week. I had the pleasure of tasting braised leeks at The Agrarian Kitchen in Tasmania recently and they were sublime. Tender melt in the mouth texture served on a kefir goat cream sauce.

This is an easy version to braise leeks with other Torello Farm friends, like their baby heirloom carrots or Mushroom Forestry’s shiitakes. You can serve on Main Ridge Dairy’s goat curd for added creaminess.

serves 6

2 bunches Torello leeks, ends trimmed, using white section only

2 garlic cloves, finely sliced

½ bunch baby heirloom carrots, ends trimmed and carrots halved lengthways (or 100g shiitake mushrooms, cut in half)

100ml white wine

250ml (1 cup) chicken or vegetable stock

2 bay leaves

3 sprigs thyme

3 sprigs flat-leaf parsley, stems reserved and leaves chopped

1 teaspoon sea salt

100g goat’s curd (optional)

Cut any larger leeks in half lengthways. Heat the oil and butter in a heavy based large saucepan over a medium heat. Add the leeks whole or cut side down, side by side and cook for 2 minutes until lightly golden. Add the garlic and mushrooms, or carrots, if using, and cook for a minute. Pour in the wine and bring to a bubble and cook for 30 seconds, then pour in the stock. Tie the bay leaves, thyme and parsley stalks with kitchen string and add bundle to the liquid.  Add the salt. Bring to a simmer then, reduce heat to a low simmer. Cover the vegetables with a piece of baking paper and seal the saucepan with a lid. Cook for 25 minutes, or until the leeks are tender when pierced with a sharp knife at the root end. 

If using curd, spread the curd over the base of serving platter. Carefully transfer the leeks and mushrooms, or carrots across the top of curd. Return saucepan to the heat and reduce the liquid by half. Stir in the chopped parsley and spoon over the vegetables, to serve.

Recipe by Fiona Hammond, March 2021