Leek from the oven in saffron vinaigrette and spicy crumb

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Recipe by Damaris Beems Course: MainCuisine: Medittarenean, Middle East
Servings

4

Preparation

20

minutes
Cooking time

30

minutes
Total time

50

minutes

This takes leeks to an incredibly high level. So wonderfully soft, tasty, crispy and with up to 20 different flavor layers. It’s a party for the senses. And in any case, you have never eaten leeks this delicious. That’s for sure.

Ingredients

  • 8 pieces leek

  • Saffron vinaigrette
  • 1 package saffron powder (colorant)

  • 4 table spoon White wine vinegar

  • 2 table spoon agave syrup

  • 2 spring onions

  • 0,25 table spoon pul biber

  • 2 sprigs Thyme

  • 0,25 table spoon each of coriander seed, fennel case, white peppercorns

  • 150 ml olive oil

  • 0,5 lemon for its juice

  • crumb
  • 1 package panko bread crumbs

  • 1 bouquet flat parsley

  • 1 table spoon pul biber

  • 2 cloves garlic

  • olive oil

  • 50 gram hazelnuts

Cooking time

  • Cut the green and the bottom of the leek. Cut them in half lengthwise and place them side by side, open side up, in a baking pan where all 16 pieces will fit next to each other. Cover them with some olive oil and bake them in the oven at 180 degrees until soft and crispy.
  • In the meantime you can make the vinaigrette by mixing all the ingredients together and beating well.
  • For the crumb, heat a frying pan and pour in the olive oil. Fry the garlic and the panko crumb until crispy and add the parsley, pul biber and salt and pepper to taste.
  • Spoon the leek nicely into a bowl. Pour the vinaigrette over and sprinkle over the crumbs.

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