VEGETARIAN

Leeks with Walnut Sauce

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of olive oil for a precise flavor match, you can use walnut oil. Instead of walnuts, you can use hazelnuts or chestnuts. By changing the type of nut, you can either stick with olive oil or experiment with other types of vegetable oils. Instead of lemon juice, you can mix in white wine vinegar.

Ingredients

White Pepper (whole) - to taste
Salt - to taste
Parsley - 0.7 oz
Olive Oil - 3 fl oz
Dijon Mustard - 4 spoons
Meyer Lemon Juice - 2 spoons
Sour Cream - 7.1 oz
Leek - 12 pieces

Step by Step guide

Step 1

Remove the dried outer leaves from each leek stalk, trim the roots and the green parts. Cut the white parts of the leek into pieces about ten centimeters long and boil them in salted water. Usually, fifteen minutes is enough for this. To check for doneness, pierce the leek with a knife: if the knife goes in without resistance, it's ready.

Step 2

For the sauce, whisk the mustard with a pinch of salt thoroughly in a bowl, then add the oil and lemon juice, and whisk again vigorously. After that, mix the sauce with sour cream and crushed walnuts. Season with pepper, add finely chopped parsley leaves, and mix again.