VEGETARIAN

Baked Leeks Stuffed with Vanilla Leeks

Appetizers | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked leeks stuffed with vanilla leeks

Ingredients

Leek - 1 piece
Vanilla Pod - ½ pieces
Olive Oil - 3 fl oz
Italian herb blend - to taste
Ocean salt - 17.6 oz
Basil - 0.9 oz
Red Wine Vinegar - 1 tablespoon
Honey - 1 tablespoon
Meyer Lemon Juice - 0 fl oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Roll the leek gently on the table like a rolling pin, cut off the green part, and peel away the outer layer. Make a lengthwise slit in the onion with a thin knife, then remove the core, leaving a few layers of the onion intact.

Step 2

Season the core with salt, pepper, sprinkle with herbs, and drizzle with olive oil. Extract the seeds from the vanilla pod and smear them onto the onion core. Cut it into thick rings. Place the core back into the top layer of the onion and tie it securely with kitchen twine.

Step 3

Mix coarse sea salt with a small amount of water to create a salt bed in a baking dish. Place the onion on top and bake in an oven preheated to 464°F (464 degrees Fahrenheit) for 10 minutes.

Step 4

Blend basil, vinegar, lemon juice, honey, and 50 grams of water, then strain through a sieve. Mix the basil-infused water with olive oil in a 1:1 ratio.