Wild garlic and leek sauce
I love greens and the spear-shaped wild garlic leaves (or ramsons and ramps) are no exception. This pungent member of the allium ursinum family is a wonderful combination of onion, garlic, spring onion and chives, with the added bonus of growing quite abundantly in woods and hedges during the spring months. The leaves can be quite stringy, so I often chop them up finely or process them, cooked or raw. The tiny white flowers are edible too and make for a beautiful garnish. This sauce will surprise you with its complexity, yet comforting more’ishness. Enjoy it with egg dishes (such as the fried egg and beetroot rösti below), stirred through pasta or risotto, and with any combination of cheese and carbs you can think of.
1 medium to large leek (about 200g), trimmed, cut in half lengthwise, sliced and washed
1 – 2 medium cloves garlic, roughly chopped
1 bunch wild garlic (about 100g)
1 medium bunch parsley (about 50g), thickest part of stalks discarded
125ml (1/2 cup) extra virgin olive oil
squeeze of lemon juice to stir through just before serving
- Fry the leek and garlic in a little butter (or olive oil, if you keep the temperature nice and low) until tender and caramelised.
- Add the wild garlic and stir until wilted. Remove from heat.
- In a food processor, blitz all the leek mix and the parsley until finely chopped.
- With the motor running, add the olive oil in a steady stream through the chute. Add salt (and perhaps some freshly ground black pepper) and taste.
- At this stage I usually divide the sauce between two jars and freeze one of them. Add a squeeze of lemon juice to the other and have with pasta, egg dishes, mashed potatoes or anything cheesy.