Confit leeks with puy lentils and leek cream - Penguin Books New Zealand

Name: Confit leeks with puy lentils and leek cream - Penguin Books New Zealand
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; black pepper; 100g cooked confit leeks and 5 confit garlic cloves (see above); 100ml double cream; ¾ tbsp Dijon mustard; 1 tbsp lemon juice

www.penguin.co.nz

Blending confit leeks with cream creates a lovely sauce to bring this dish together.

View full recipe on www.penguin.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.penguin.co.nz.

Share this recipe:

Cooking tools:

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
black pepper
100g cooked confit leeks and 5 confit garlic cloves (see above)
100ml double cream
¾ tbsp Dijon mustard
1 tbsp lemon juice