A simple side dish that tastes restaurant-worthy.
Leeks are often overlooked, but when braised slowly, they become incredibly tender and sweet. We finish these golden leeks with a bright, zesty gremolata made with toasted hazelnuts and Melora Mānuka Honey Lemon Squeeze. It’s savory, citrusy, and deeply satisfying.
Prep time: 10 mins | Cook time: 20 mins | Serves: 2–3
Ingredients
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3 leeks, cleaned and trimmed
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1 tbsp unsalted butter
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1 tbsp olive oil
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¼ cup vegetable broth (or water)
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Salt to taste
For the Gremolata:
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1 tbsp Melora Mānuka Honey (Squeeze Bottle 70+MGO Lemon)
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¼ cup parsley, finely chopped
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1 tbsp lemon zest
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1 garlic clove, grated
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2 tbsp toasted hazelnuts, chopped
Instructions
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Sear: Heat the butter and olive oil in a pan over medium heat. Slice the leeks in half lengthwise. Place them cut-side down in the pan and cook until deeply golden brown.
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Braise: Flip the leeks over and season with salt. Pour the vegetable broth around them. Lower the heat, cover the pan, and braise for about 10 minutes. They should be tender but still hold their shape.
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Make the Gremolata: While the leeks cook, mix the parsley, lemon zest, grated garlic, chopped hazelnuts, and Melora Mānuka Honey in a small bowl.
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Plate: Transfer the warm leeks to a plate. Spoon the zesty gremolata over the top and finish with a final drizzle of fresh olive oil.