Leek with Almond-Purslane Topping

Ingredients

• 4 stalks leeks
• 4 stalks celery
• 100 ml dry white wine
• 250 ml vegetable broth
• Salt
• ground pepper
• 120 g coarsely chopped almond sticks
• 100 g butter
• 80 g breadcrumbs
• 2 tbsp freshly chopped parsley
• Lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Cut the leeks lengthwise, wash thoroughly, trim the dark green parts for another use, and mix with the celery in a baking dish.

3. 3.

   Pour in the wine and broth, season with salt and pepper, cover with foil, and bake for about 15 minutes.

4. 4.

   Meanwhile, toast the almonds in a hot pan without oil until golden yellow. Add butter, let it melt, then stir in breadcrumbs. Allow to brown slightly, then mix in parsley and adjust seasoning with salt, pepper, and lemon juice.

5. 5.

   Spread the almond-breadcrumb mixture over the vegetables and serve immediately.