EN
35
Recipe
Serves 4
4 large leeks
½ cup premium vegetable stock
Kosher salt and freshly ground pepper to taste
1 tbsp coconut sugar
4 tbsp unsalted butter, divided
1 cup breadcrumbs from fresh bread
1 tbsp fresh parsley, chopped
1. Halve the leeks lengthwise, then cut crosswise in 1-cm pieces.
2. Put the leeks in a colander and rinse well.
3. Drain well and place them in the rice insert of your steamer.
4. Add vegetable stock, salt, pepper, sugar and half the butter.
5. Fill the water reservoir with water.
6. Place the rice insert in the bottom steam bowl.
7. Cover the steamer and set the time to 30 minutes.
8. While the leeks are steaming, pre-heat the oven to 180°C.
9. Melt the remaining butter in the microwave and mix with the breadcrumbs.
10. Stir until evenly coated and season with salt and pepper.
11. Spread the breadcrumbs on a pan lined with greaseproof paper.
12. Bake for 10-15 minutes or until golden brown, remove, roll in parsley and set aside.
13. After the leeks are cooked, remove them carefully and transfer to a serving plate.
14. Sprinkle breadcrumbs evenly over leeks and serve immediately.
