Steamed Leek
Steamed leek with orange and grapefruit vinaigrette: This vegetarian starter is low in fat and keeps you fit through the winter.
Ingredients
- 600 g leek (4 stalks)
- 300 ml classic vegetable broth
- 3 tbsp olive oil
- 1 pink grapefruit
- 2 oranges
- 2 tsp Dijon mustard
- Salt
- black pepper
- chervil (for garnish)
Instructions
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1.
Clean the leeks, trimming the root ends very short so the stalks don’t fall apart during cooking. Slice lengthwise and rinse. Bring vegetable broth and a little olive oil to a boil in a wide pot. Add the leeks, cover, and cook over medium heat for 10-12 minutes.
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2.
Remove the pot from the stove and let the leeks cool in the broth (about 30 minutes). Peel the grapefruit and one orange so that all of the white pith is removed. Slice the fruits. Squeeze the second orange and measure out 125 ml of juice.
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3.
Reduce the orange juice to a syrupy consistency in a small pot. Add 2 tbsp of the cooled vegetable stock and mustard, stir well. Slowly whisk in the remaining olive oil and combine into a vinaigrette. Season with salt and pepper.
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4.
Lift the leeks from the broth with a slotted spoon and drain well. Arrange the fruit slices decoratively on a plate and drizzle with the vinaigrette. Let sit for 10 minutes to marinate. Serve garnished with chervil and optionally some frisée lettuce leaves.
