Steamed Leek

Ingredients

• 2 Eggs
• 8 leek stalks
• 100 ml Vegetable broth
• 4 tbsp white wine vinegar
• 1 bay leaf
• 2 juniper berries
• 1 tsp lemon juice
• 4 tbsp olive oil
• 20 g coarse mustard (1 tbsp)
• 5 g parsley (0.25 bunch)

Instructions

1. 1.

   Peel the eggs and boil them in water for 9–10 minutes until hard-boiled. Then shock them in cold water and let cool.

2. 2.

   Meanwhile, clean and wash the leeks. Bring the broth to a boil with 2 tbsp vinegar, bay leaf, and juniper berries, then steam the leeks over medium heat covered for about 10 minutes.

3. 3.

   While the leeks are steaming, peel the eggs, halve them, remove the yolks and blend them with the remaining vinegar, lemon juice, oil, and 2–3 tbsp water until smooth. Stir in mustard and season with salt.

4. 4.

   Wash the parsley, dry it, pick off the leaves, and finely chop. Finely chop the egg whites and fold them into the dressing with the parsley.

5. 5.

   Place the leeks on four plates and spoon the dressing over each portion.