Leek from the oven that melts on your tongue with leek cream

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Recipe by Damaris Beems Course: Side dishCuisine: European
Servings

4

Preparation

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

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.

Ingredients

  • 2,5 kilo leeks

  • 500 ml olive oil

  • 100 gram dukkah (see recipe for this nut mixture elsewhere on this site)

  • 75 gram plant based butter

  • 500 ml plant based cream

  • 4 table spoon mustard

  • a little flat parsley for garnish

Cooking time

  • Cut the green of the leeks and also remove the butt. Cut the leek in half lengthwise. Place in an oven dish. Do this for all the leeks, but leave 500 grams of leeks for the leek cream.
    Pour enough olive oil over it so that the leeks are covered with oil. This is important, otherwise the top leeks will burn.
  • In the meantime you can make the leek cream. Heat the butter in a pan and fry the remaining finely chopped leek until soft and brown. This can really take 10-15 minutes. It must have browned well, that will give that delicious taste later. Then add the cream and the mustard. Stir well and puree with a stick blender. Take a look at the thickness. If it is too thick for your liking, you can dilute it with oat milk, for example. Bring it to taste with salt and pepper.
  • Make the dukkah according to the recipe elsewhere on this site.
    Serve the leeks with the sauce and the dukkah and garnish with some parsley.

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