Sous Vide Leek Confit with Lemon-Thyme Dressing | RICARDO

Name: Sous Vide Leek Confit with Lemon-Thyme Dressing | RICARDO
Total time: 135 min
Ingredients: 8 small leeks or 4 medium leeks, white part only, cut into pieces 4 inches (10 cm) long; 3 tbsp (45 ml) olive oil; 2 tbsp mustard seeds; 1/2 tsp salt; 2 thyme sprigs; 1/2 lemon, zest finely grated; 1 package (175 g) red pearl onions; 3 tbsp (45 ml) water; 3 tbsp (45 ml) apple cider vinegar; 1 tbsp (15 ml) maple syrup; 1 tbsp (15 ml) apple cider vinegar; 2 tsp thyme leaves, plus more for serving; 1 tsp (5 ml) maple syrup; 1/2 cup (25 g) stale bread, cut into small dice; 1 tbsp (15 ml) olive oil; 5 oz (140 g) fresh goat cheese; Microgreens or fresh herb leaves (chervil, parsley, tarragon)

www.ricardocuisine.com

This economical leek recipe makes an original appetizer to impress your guests. Cooked sous vide, the vegetable melts in your mouth.

View full recipe on www.ricardocuisine.com

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.ricardocuisine.com.

Share this recipe:

Ingredients

8 small leeks or 4 medium leeks, white part only, cut into pieces 4 inches (10 cm) long
3 tbsp (45 ml) olive oil
2 tbsp mustard seeds
1/2 tsp salt
2 thyme sprigs
1/2 lemon, zest finely grated
1 package (175 g) red pearl onions
3 tbsp (45 ml) water
3 tbsp (45 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) apple cider vinegar
2 tsp thyme leaves, plus more for serving
1 tsp (5 ml) maple syrup
1/2 cup (25 g) stale bread, cut into small dice
1 tbsp (15 ml) olive oil
5 oz (140 g) fresh goat cheese
Microgreens or fresh herb leaves (chervil, parsley, tarragon)