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Leeks release a delicious sweetness upon braising. Paired with the decadence of a burrata ball, simmered in a white wine sauce and served with a crispy crostini, creates a simple yet indulgent dish.

Serves 4-6 as a starter, 2 as a meal


Braised Leeks with Burrata
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  • 2 leeks, dark green section and roots removed
  • 2 tbsp olive oil
  • ½ cup white wine
  • ¼ cup unsalted butter
  • ½ tsp salt
  • 1 cup frozen peas
  • 1 ball of burrata
  • Fresh mint leaves for sprinkling


  1. Slice the leeks into 1 ½ inch chunks. Place the leeks in a colander and rinse thoroughly in cold water.
  2. Heat the olive oil in a skillet over medium heat until shimmering. Add the leeks cut-side-down and brown on both sides.
  3. Pour the wine over the leeks and add the butter and salt. Reduce the heat to medium-low and cover. Simmer for 15 minutes or until the leeks are tender.
  4. Pour the peas into the skillet and continue to cook until tender, about 2 minutes more.
  5. Transfer the leeks and peas to a plate using a slotted spoon and place the ball of burrata on top.
  6. Sprinkle with mint leaves and serve immediately with crusty bread or crostini.

Recipe provided by Produce Made Simple Ambassador Susan from https://rhubarbandcod.com/

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