Ingredients
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Leeks:
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3 Leek
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4 tbsp Extra Virgin olive oil
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1/2 tsp Tarragon dried
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to taste Salt
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50 ml Orange juice
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1 tsp Orange peel
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Yogurt sauce:
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150 g Coconut yogurt
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1/2 tsp Tarragon dried
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2 tbsp Orange juice
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1 tsp Orange peel
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to taste Salt
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Hazelnut sauce:
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60 g Hazelnut
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50 ml Extra Virgin olive oil
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1 bunch Parsley leaves
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1 tsp Lemon juice
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1 tbsp Sumac
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1 tsp Chili flakes
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to taste Salt
Directions
Leek is a unique vegetable. It is among the top three vegetables richest in soluble fiber; only Artichoke and Jerusalem artichoke contain more. At the same time, the leek season in Europe is very long, and most importantly, the most delicious leeks are winter leeks (season from September to April). They are left in the field and harvested as needed; after frost they become especially sweet.
Unlike the leaders mentioned above, leeks can be used in a huge variety of dishes. They are perfect in puréed soups — instead of or together with Onion — or as the main ingredient. They can also be sautéed with vegetables and added to stews and salads.
Leeks are also true stars when it comes to roasting. They can be added to almost anything that goes into the oven. But they are even more delicious when roasted until the edges are slightly charred and served with different sauces as a dish on their own.
In other words — never leave the market or grocery store without leeks!
This recipe was inspired by a dish from a well-known chef. I adapted it to my taste and to a dairy-free diet.
The dish is wonderful for its layers of flavors and textures: roasted leeks bring sweetness and softness, herbs add freshness, yogurt gives coolness and acidity, and orange adds sweetness and aroma. And leeks and tarragon are a perfect pairing.
Enjoy your meal!
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Steps
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1
Done
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Preheat the oven to 220 °C (425 °F). |
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2
Done
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Trim off the green tops and roots of the leeks and wash them well. The green parts can be washed and frozen for making stock. For this recipe we only need the white part. |
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3
Done
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Cut the leeks into 3–4 cm (about 1–1.5 inch) pieces. Grease a flat baking dish (preferably with a lid) with olive oil and place the leeks cut side down, tightly next to each other. |
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4
Done
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Mix the remaining olive oil with tarragon, orange zest, and orange juice, and add a little salt. Pour this mixture evenly over the leeks. Cover with a lid, place in the center of the oven, and roast for 30–35 minutes until the leeks are tender. |
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5
Done
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Remove the lid, brush the leeks with the roasting juices, move the dish to the upper part of the oven, and roast for another 15–20 minutes until the edges are slightly charred. |
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6
Done
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While the leeks are roasting, toast the hazelnuts in a dry pan (or use pre-toasted ones). Chop the hazelnuts coarsely, chop the parsley, place them in a bowl, add the remaining ingredients, and mix well. |
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7
Done
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Remove the leeks from the oven and serve them topped first with the yogurt and then with the hazelnut mixture. |
