Lemon and Dill Braised Potatoes and Leeks with Mozzarella

Lemon and Dill Braised Leeks and Potatoes 2

The vegetables are a useful base to plan a variety of meals around. I let the whole thing cool down and added chunks of mozzarella for a tasty, filling salady-type lunch, but I think it would make a great side to a couple of chicken thighs too. You could lay them on top of the veggies and they’d cook in round about the same time. It would also make a good side dish to some lamb – the lemon would cut through the fat and balance everything out nicely. A spot of feta would be quite nice crumbled over too…

Anyway – see what you think – you can either chuck the lemon in at the start which makes it very lemony, or you can just squeeze some over at the end for a less intense lemony hit.

Here goes:

Lemon and Dill Braised Potatoes and Leeks with Mozzarella
(serves around 4 people)

500g new potatoes, halved
3 leeks, chopped
1 red onion, chopped
1 lemon, quartered
salt and pepper
1 bunch dill
splash of water
splash of olive oil
(about 200g mozzarella, optional)

Method:

1. Put all of the ingredients (including the lemon, if you’re roasting it with the rest of the vegetables) into an oven proof dish with a lid (or cover a dish with foil).
2. Bake for around 45 minutes.
3. If using as a salad, let it cool down to room temperature and add the mozzarella in chunks.

2 Comments Add yours

  1. Seren says:

    I love the sound of that – I’ve never thought to braise potatoes but it sounds delicious and nothing hits the spot like a good potato salad when the weather is warmer. Thank you for sharing!

    Like

    1. Helen says:

      Yes and it’s a little bit more healthy than smothering them in mayo (gorgeous though that is) x

      Like

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