With a lot of patience, leeks can become the highlight of the evening. The same is true with this dish. You let it simmer for a long time in the oven in oil. It becomes as tender as you’ve never tasted leeks before. And then with a delicious almost sweet leek cream. And crispy dukkah on top. Man, it couldn’t get better. And you never make enough.
2,5 kilo 2,5 leeks
500 ml 500 olive oil
100 gram 100 dukkah (see recipe for this nut mixture elsewhere on this site)
75 gram 75 plant based butter
500 ml 500 plant based cream
4 table spoon 4 mustard
a little flat parsley for garnish
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