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Recipe Detail

Confit Leeks with Lentils, Lemon, and Cream

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  • Main Ingredient

    Leeks

  • Category:  Vegetarian

  • Cuisine:  American

  • Prep Time:  50 min(s)

  • Cook Time:  45 min(s)

  • Recipe Type:  Public

  • Source:

    Olesya Makeeva / Volo Family

  • Tags:

  • Notes:

    1. The mixture could be spooned over baked potatoes or roasted chicken . 2. If you can’t find the French lentils, you can easily substitute over green or beluga lentils, or pearl barley or other grains. 3. You can add parboiled quartered baby white potatoes to last 15 minutes of cooking with lentils.

  • Posted By:  ISC

  • Posted On:  May 09, 2021

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Number of Servings:

Ingredients:

  1. 5 whole - Leeks Roughly 2.5 lbs or 1 kg. Trimmed and washed. Cut in 2 cm thick rounds
  2. 10 cloves - Garlic Peeled
  3. 10 sprigs - Thyme Fresh
  4. 1/4 teaspoons - Salt Kosher
  5. 1/8 teaspoons - Pepper Kosher
  6. 3/4 cups - Olive oil Plus two tablespoons
  7. 3/4 grams - Dried French lentils
  8. 1/3 cups - Heavy cream Plus 1 tablespoon
  9. 2 1/4 teaspoons - Dijon mustard
  10. 5 tablespoons - Fresh lemon juice
  11. 3 tablespoons - Dill leaves Roughly chopped
  12. 3 tablespoons - Tarragon leaves Roughly chopped

Directions:

1. Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
2. If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain , then cautiously pat dry , keeping the rounds intact.
3. Add the leeks, garlic, thyme , 1 teaspoon salt and a good grind of pepper to a 12-by-8 - inch /30-by-20 - centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
4. Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
5. As the leeks bake, fill a medium saucepan about two- thirds of the water and bring to boil over high. Add the lentils and cook until just tender but not at all mushy , 12 to 15 minutes. Drain well and set aside.
6. When ready , remove the confit leeks from the oven and transfer a heaping 1/2 cup /100 grams of the cooked leeks plus 5 of the garlic cloves to bowl for the leek cream.
Add the cooked lentils to the remaining leeks in the baking
dish along with 1/4 teaspoon salt and good grint of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes . Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
7. While the lentils bake with the leeks , make the cream :
Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
8. When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture.
9. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside .


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