Leeks, peas and parmesan

Holly cooks leeks peas and parmesan

Holly cooks leeks peas and parmesan-pinterest

Leeks and peas are two of my favourite vegetables. I love a pile of leeks which have become creamy, silky and glossy as they’ve cook. Frozen peas or petit pois are the easiest veg around. We get through sacks of petit pois. They are tasty and so sweet.
Holly cooks leeks peas and parmesan-food-gawker-in-pan-with-credit
This dish combines the two with lemon zest, thyme and Parmesan. It’s a beautiful side dish. Perfect with sausages, fish, a roast, a chop, steak, a pile of mash or a fried egg – right now I can’t think of anything savoury you couldn’t serve this with. It’s super easy. If you have never cooked peas like this before, be assured that the steam from the leeks and the peas themselves will cook them perfectly.

The oil is used to stop the butter from burning, hence just a drizzle is needed.

Leeks, peas and parmesan recipe

25g/1oz butter
drizzle of oil
3 leeks sliced into coins about 5mm/ 1/4″ thick
15g fresh thyme, with the leaves removed from the stalks
180g/6oz frozen petit pois or peas
zest of 1 lemon
1/8 tsp salt
freshly ground pepper
25g/1oz grated Parmesan cheese

Serves 4
Carbohydrate per serving – 5g
Preparation time – 5 mins
Cooking time – 15 mins
Saucepan or frying pan with a lid

1. Heat a large saucepan or frying pan (which has a lid) over a medium heat, and add the butter and oil. Once melted add the leeks and thyme, stir well and put the lid on the pan. Cook for 8-10 minutes, stirring occasionally, and adjusting the heat so the leeks cooks in their own steam without drying out.
until the leeks are soft.
2. When the leeks are soft add the frozen peas and lemon zest to the pan. Stir well and replace the lid.
3. After a minute or two, check the peas are cooked and then add the salt, pepper and Parmesan. Stir again and serve.

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