Confit Leek with Maitake Mushrooms Recipe - Great British Chefs

Name: Confit Leek with Maitake Mushrooms Recipe - Great British Chefs
Ingredients: 10 medium leeks; rapeseed oil; 150g of cavolo nero; 150g of leek tops, plus any other green veg tops/herbs you have, I.e. spring onion tops and parsley; 600g of rapeseed oil; 100g of garlic cloves, peeled; 100g of unsalted butter; 250g of onion, sliced to 2mm; 1kg leek, finely sliced sliced 2mm, (middle and tops); 600g of vegetable stock; 500ml of semi-skimmed milk; 100ml of whipping cream; 80g of Parmesan; 1.3Kg Leek stock; 14g of fine salt; 13g of gellan gum type F; 300g of maitake mushrooms; 4 garlic cloves, finely chopped; 30g of chopped parsley; 120g of Panko breadcrumbs; 1 handful of chopped chives; 3 cavolo nero leaves, stalk removed and leaves cut into quarters

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This confit leek recipe makes a delicious vegetarian main course if you're looking to impress. The maitake mushrooms provide earthy flavour and a meaty texture and the green garlic oil brings the...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

10 medium leeks
rapeseed oil
150g of cavolo nero
150g of leek tops, plus any other green veg tops/herbs you have, I.e. spring onion tops and parsley
600g of rapeseed oil
100g of garlic cloves, peeled
100g of unsalted butter
250g of onion, sliced to 2mm
1kg leek, finely sliced sliced 2mm, (middle and tops)
600g of vegetable stock
500ml of semi-skimmed milk
100ml of whipping cream
80g of Parmesan
1.3Kg Leek stock
14g of fine salt
13g of gellan gum type F
300g of maitake mushrooms
4 garlic cloves, finely chopped
30g of chopped parsley
120g of Panko breadcrumbs
1 handful of chopped chives
3 cavolo nero leaves, stalk removed and leaves cut into quarters