Low and Slow Cooked Leeks

 

PREP TIME: 10mins COOKING TIME: 90mins

INGREDIENTS

3 bunches of leeks white parts only

2 garlic finely sliced

handful of tarragon (opt)

Extra Virgin Olive Oil

salt & pepper

small lemon zest and juice (below)

Mustard Vinaigrette

1tspn Dijon mustard

1tspn Honey

1tspn lemon juice

1/4 cup Extra Virgin Olive Oil

salt & pepper

(adding some very finely chopped celery to the dressing provides a beautiful crunch)

METHOD        

  1. Preheat oven to 160 degrees Celsius 
  2. Slice the leeks lengthways and wash. In a ovenproof dish mix the leeks, olive oil and garlic with your hands. Season to perfection.
  3. Cover your dish with baking paper and bake for 40min, stir the leeks adding some more oil if necessary and bake for another 40min until the leeks are super soft and falling apart. Season to perfection. Let it cool
  4. Mix all your vinaigrette ingredients in a glass jar, lid on and shake until well mixed, taste and season.
  5. Add the leeks to a pretty plate, top the lemon zest and drizzle with the dressing. 

Recipe and Image Source: https://adreskitchen.com/recipe/7254/

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