Leek and Easy: Balsamic-Braised Leeks with Hazelnut Crumbs

Grab this

• 4 large leeks (about 900 g), white and light-green parts only
• 1 tablespoon olive oil
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 3/4 cup low-sodium vegetable broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 1/2 cup panko breadcrumbs
• 1/3 cup roughly chopped hazelnuts
• 1 tablespoon fresh thyme leaves
• 1 teaspoon finely grated orange zest

Do this

1. 1. Trim the leek roots without cutting away the firm base that holds the layers together. Remove the dark-green tops, halve the leeks lengthwise, and rinse carefully between the layers. Pat dry.
2. 2. Heat the olive oil in a wide lidded skillet over medium heat. Season the leeks with the salt and pepper, then place them cut-side down in the skillet. Cook undisturbed for 4 to 5 minutes, until deeply golden.
3. 3. Turn the leeks over. Stir together the vegetable broth, balsamic vinegar, and maple syrup, then pour the mixture around the leeks. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes, until a knife slides easily into the thickest part.
4. 4. While the leeks braise, toast the panko and hazelnuts in a dry skillet over medium-low heat for 4 to 5 minutes, stirring often, until golden and fragrant. Remove from the heat and stir in the thyme and orange zest.
5. 5. Uncover the leeks and simmer for 3 to 5 minutes more, spooning the liquid over them, until the braising liquid becomes a light glaze. If the pan dries before the leeks are tender, add 2 tablespoons of water.
6. 6. Transfer the leeks to a serving platter, spoon over the remaining glaze, and scatter the hazelnut crumbs on top. Serve warm.