Sous Vide Baby Leeks with Truffle and Garlic Crumb Recipe - Great British Chefs

Ingredients

• 600g of baby leeks, after peeling and trimming
• 9g of Maldon salt
• 18g of butter
• 2 fennel bulbs
• 1 stick of celery
• 1 leek, large
• 1 onion, medium
• 1 bunch of flat-leaf parsley
• 1 tbsp of fennel seeds, level
• 1 star anise
• water
• 20g of truffle, fresh or paste
• 100ml of Noilly Prat vermouth
• 250ml of white wine
• 125g of unsalted butter
• 100g of ciabatta, ground into coarse crumbs
• 1 garlic clove, finely crushed
• 1 tbsp of flat-leaf parsley, finely chopped
• olive oil, for frying