LEEKS MIMOSA WITH TOASTED HAZELNUTS
Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet.
- Meanwhile, place eggs in a medium saucepan, cover with cold water, and bring to a boil. Prepare an ice-water bath. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to ice-water bath to cool for 10 minutes. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl.
- Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper.
- Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.
CREAMY SPROUT, HAZELNUT & LEEK PASTA
Use up your leftover Christmas Brussels sprouts in this comforting pasta recipe. The dish is healthy and low in calories, making it ideal after those festive indulgences
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low heat. Add the leeks and sprouts and cook for 10-15 mins or until softened. Add the garlic and cook for 1 min. Stir through the hot stock and crème fraîche.
- Cook the pasta following pack instructions. Drain and toss with the leeks and sprouts, parmesan, lemon, parsley and hazelnuts, adding a ladleful of the pasta cooking water if needed to loosen. Season to taste and spoon into four bowls.
Nutrition Facts : Calories 432 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium
ROAST JERUSALEM ARTICHOKES & LEEKS WITH CRèME FRAîCHE, SHAVED GOUDA & HAZELNUTS
Enjoy Diana's roast artichokes and leeks with crème fraîche, gouda and hazelnuts as a side dish or starter. It's a fabulous homage to autumn flavours
Provided by Diana Henry
Categories Side dish, Starter
Time 1h10m
Yield Serves 4 as a side or starter
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
- Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
- Mix together the crème fraîche and the buttermilk or milk. Set aside.
- To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
- Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.
Nutrition Facts : Calories 545 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
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