Confit Leeks with Puy Lentils and Leek Cream, dish that showcases the humble leek in a luxurious light, it combines the delicate, sweet flavours of confit leeks with the earthy richness of Puy lentils, all brought together with a silky leek cream. This recipe not only highlights the versatility of leeks but also delivers a comforting, gourmet experience that’s perfect for any occasion, from a casual dinner to a more formal gathering.
Ingredients:
For the Confit Leeks:
- 4 large leeks, cleaned and cut into 2-inch long pieces
- Olive oil, enough to cover the leeks in a pot
- 2 garlic cloves, smashed
- 2 bay leaves
- Salt and pepper, to taste
For the Puy Lentils:
- 1 cup Puy lentils, rinsed
- 3 cups vegetable broth
- 1 bay leaf
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- Salt and pepper, to taste
For the Leek Cream:
- 1 large leek, white and light green parts only, finely chopped
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Prepare the Confit Leeks:
- Preheat your oven to 300°F (150°C).
- Place the leek pieces in a small ovenproof pot or Dutch oven. Add the garlic cloves, bay leaves, and enough olive oil to completely cover the leeks.
- Season with salt and pepper, then cover the pot with a lid or aluminum foil.
- Bake in the preheated oven for about 90 minutes, or until the leeks are very tender. Remove from the oven and let cool in the oil.
- Cook the Puy Lentils:
- In a medium saucepan, combine the Puy lentils, vegetable broth, bay leaf, diced carrot, and celery. Bring to a simmer over medium heat.
- Reduce the heat to low, cover, and cook until the lentils are tender but still hold their shape, about 25-30 minutes. Season with salt and pepper to taste. Drain any excess liquid.
- Make the Leek Cream:
- In a small saucepan, combine the chopped leek and heavy cream. Season with salt and pepper.
- Simmer over low heat until the leek is soft and the cream has thickened slightly, about 15-20 minutes. Use an immersion blender or transfer to a blender to puree until smooth.
- Assemble the Dish:
- Spoon a generous amount of Puy lentils onto each plate.
- Arrange the confit leeks on top of the lentils.
- Drizzle with the leek cream, and serve immediately.
Whether you’re looking to indulge in a luxurious vegetarian meal or introduce a sophisticated side dish to your menu, this recipe promises an unforgettable dining experience.