Transformed Leeks

2 comments

This is a special side dish, because this mix of ingredients transforms leeks in a creamy pleasure, or because they gain a really unexpected taste, surprising and delicious! Suitable only for those who like creamy white sauces…
With these experiments you can understand why it’s hard to stay in shape when you get hungry for the cold!

Ingredients:
leeks, cleaned and cut in half
extra virgin olive oil
salt
2 cups of oat milk without sugar
white flour (or as you like it)
chopped hazelnuts
freshly ground pepper
slightly salted vegetable broth
dill

Method:
Turn the oven on to 200 degrees. Start with the oat based white sauce: slowly add all the milk the flour, and a bit of nice and tasty veg broth. Stir over heat and bring it to a boil until it thickens. Turn the heat off and add a little extra virgin olive oil. Season with salt and pepper. The white sauce I made was quite liquid, so that it could well thicken and toast in the oven without getting burnt. Meanwhile, arrange the leeks in a bowl and turn them over with the cut side in view (the curved, round side down, to the bottom of the pan). Pour the white sauce over leeks, covering them throughout … Mmmhhh! You’ll need plenty of white sauce, so that leeks can cook in the milky humidity of the sauce. Add a sprinkling of chopped nuts and bake for about 30 min. Remove from the oven when they get soft with a nice crust. Once done, garnish with some fresh dill sprigs. Serve hot or warm as a side dish. Enjoyyyy!

Chef: Acquaviva from VeganBlog

  1. Cassandra78 7 January 2011 at 13:33

    Good idea! Never tried oat milk based white sauce. Sounds good


  2. ascanio 9 January 2011 at 10:45

    What a goodness… I love leeks, cooked any way, but this way they must be incredibly deliciuos



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