FILLET WITH LEEKS AND BUTTERBEANS | SA Garden and Home

Ingredients

• 6 small young leeks, washed, trimmed and thinly sliced
• 1 bunch thyme, washed and tied in a bundle
• 2 cloves of garlic, crushed
• 30ml olive oil
• 30g butter
• 20ml dry white wine
• 500g butter beans, pre-cooked and drained
• 45–60ml vegetable or chicken stock
• salt and freshly milled black pepper
• 1 bunch parsley, chopped
• 15ml crème fraîche