- 40g butter
- 2 tbsp olive oil
- 8 leeks, trimmed, cut into quarters length ways, washed
- 2/3 cup liquid chicken stock
- 2 tbsp brown sugar
- Heat butter and oil in a frying pan over medium heat. Add leeks. Cook for 4 minutes each side, or until golden.
- Add 1/2 cup of chicken stock. Reduce heat to low. Cover. Cook for 10 minutes, or until tender.
- Increase heat to high. Add remaining stock and sugar. Cook for 5 minutes, or until leeks start to caramelise. Serve warm.