Steamed leeks, goat cheese and almonds

Steamed leeks, goat cheese and almonds

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

There was a time when I’d never had Jerusalem artichokes other than in soup, and it was quite fancy. Now, I simply love these little knolled roots. They are so deliciously raw, crisp and nutty. The leek dish is a real Danish classic: slikporrer. Soft-boiled leeks take me back to a time when vegetables tended to be over-cooked, but leeks become really sweet and flavourful this way.

Ingredients

Quantity Ingredient
8-10 leeks
75g butter
75g almonds with skin on, chopped
100g creamy goat cheese
2 slices rye bread, toasted and crumbled
sea salt
freshly ground black pepper
chervil, to decorate

Method

  1. Rinse the leeks and trim off both ends, but as little as possible so that the layers stay attached at the root and you keep the dark green at the other end too, which tastes marvellous. Place in a big sauté pan, pour in enough water to come halfway up the leeks, sprinkle with salt and pepper, cover and steam for 5 minutes or until soft. Remove with a slotted spoon, drain, then place on a dish.
  2. While the leeks are cooking, heat the butter until brown in a frying pan, then add the almonds and toast until golden brown. Dot the goat cheese on top of the leeks and sprinkle over the toasted rye crumbs. Just before serving, spoon the brown butter and almonds over the top, sprinkle with pepper and top with chervil.
Tags:
Scandinavian
Danish
Swedish
comfort food
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