Sautéed Spring Leeks with Lemon and Thyme Butter Sauce

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Prep: 10mins

Ready in: 25mins

Serves: 2-3


Sautéed leeks 

300g baby leeks 

Tbsp butter 

½ tsp brown sugar 

¼ tsp cracked black pepper

¼ cup white wine 

¼ cup vegetable stock 

Zest of ½ lemon  

2 cloves garlic, minced 

1 tsp thyme leaves 


Lemon thyme butter sauce 

1 Tbsp butter 

Juice of ½ lemon 

Tbsp thyme leaves 


To serve 

½ lemon, wedge


  1. Prepare leeks 

Trim and discard dark green tops of leeks, leaving only the white and light green parts. Cut in half lengthways, leaving the root intact. Rinse to remove any dirt. Cut half lemon into wedges, set aside for serving. 

  1. Caramelise leeks  

Heat a drizzle of oil in a large fry pan (with a lid) on medium-high heat. Add first measure of butter to pan. When butter has melted sprinkle sugar, salt and pepper evenly into the pan. Add the leeks cut side down and cook for about 5 minutes, without stirring, until golden in colour and starting to caramelise. 

  1. Simmer leeks 

Add wine, stock, zest, garlic and first measure of thyme to pan. Reduce heat to low, cover and simmer for 4-5 minutes until leeks have softened with a slight biteRemove leeks from pan and place in a serving dish, cover to keep warm. Reserve pan and juices. 

  1. Make lemon and thyme butter sauce 

Simmer remaining liquid over medium high heat for about 1-2 minutes until thickened and slightly reducedRemove from heat, add all lemon and thyme butter sauce ingredients to pan and whisk until smooth. Season to taste. 

  1. To serve, pour lemon and thyme butter sauce over leeks and serve lemon wedges on the side for squeezing over. Serve on the side with your favourite chicken or fish dish.

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