Confit leeks with puy lentils and leek cream | Ottolenghi Recipes

Name: Confit leeks with puy lentils and leek cream | Ottolenghi Recipes
Ingredients: 1kg leeks, trimmed, cut into 2cm-thick rounds (white and light green parts only) (620g); 10 garlic cloves, peeled; 10g thyme sprigs; 200ml olive oil; 150g dried puy lentils, washed; 60ml lemon juice (from 2–3 lemons); 5g parsley leaves, roughly chopped; 5g dill leaves, roughly chopped; 5g tarragon leaves, roughly chopped; salt and black pepper; 100g cooked confit leeks; 5 confit garlic cloves (see above); 100ml double cream; 3⁄4 tbsp dijon mustard; 1 tbsp lemon juice

ottolenghi.co.uk

Cooking the leeks in this way gently softens them and releases their flavour into the oil. Serve warm or at room temperature. Browse online for more.

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Ingredients

1kg leeks, trimmed, cut into 2cm-thick rounds (white and light green parts only) (620g)
10 garlic cloves, peeled
10g thyme sprigs
200ml olive oil
150g dried puy lentils, washed
60ml lemon juice (from 2–3 lemons)
5g parsley leaves, roughly chopped
5g dill leaves, roughly chopped
5g tarragon leaves, roughly chopped
salt and black pepper
100g cooked confit leeks
5 confit garlic cloves (see above)
100ml double cream
3⁄4 tbsp dijon mustard
1 tbsp lemon juice