Burnt Leek with Goat Cheese Dressing and Pistachios by @simonauscher

48 min

1 serving

🥬

1 large leek

Leek

🧀

7.5 ml

Fresh goat cheese

🥣

7.5 ml

Greek yogurt

🧄

1 clove

Garlic

🧂

0.75 g

Salt

🍋

2.5 ml

Lemon juice

🫒

5 ml

Olive oil

🥜

1 g

Roasted pistachios

  1. Preheat

    Preheat the oven to 250°C (480°F).

  2. Wash
    • leek

    Wash the leek thoroughly and trim off the root end.

  3. Step
    • leek

    Separate the white part of the leek from the green tops.

  4. Place
    • leek

    Place the whole leek white on the baking tray and roast for 30 min, until its outer skin is blackened like charcoal.

  5. Boil
    • salt

    Bring a large pot of generously salted water to a boil.

  6. Boil
    • leek

    Boil the leek greens for 3 min until tender and bright green.

  7. Drain
    • leek

    Drain the cooked leek greens and immediately cool them in ice water.

  8. Blend
    • leek
    • fresh goat cheese
    • Greek yogurt

    Blend the cooled leek greens with fresh goat cheese, Greek yogurt, garlic clove, lemon juice, olive oil, and salt until very smooth.

  9. Step

    Pass the blended dressing through the fine-mesh sieve to remove remaining fibers.

  10. Peel
    • leek

    Peel away the blackened outer layer from the roasted leek white.

  11. Place
    • leek

    Place the peeled roasted leek white on a serving plate and spoon the green dressing over it.

  12. Drizzle
    • olive oil
    • salt

    Drizzle with the remaining olive oil and season with a final pinch of salt.

  13. Sprinkle
    • roasted pistachios
    • Leek

    Sprinkle the roasted pistachios over the dressed leek and serve immediately.

Burnt Leek with Goat Cheese Dressing and Pistachios by @simonauscher

48 min

1 serving

🥬

1 large leek

Leek

🧀

7.5 ml

Fresh goat cheese

🥣

7.5 ml

Greek yogurt

🧄

1 clove

Garlic

🧂

0.75 g

Salt

🍋

2.5 ml

Lemon juice

🫒

5 ml

Olive oil

🥜

1 g

Roasted pistachios

Preparation Steps

  1. Step 1/13

    Preheat the oven to 250°C (480°F).

  2. Step 2/13

    Wash the leek thoroughly and trim off the root end.

    🥬leek
    🔪knife
    🪵cutting board

  3. Step 3/13

    Separate the white part of the leek from the green tops.

    🥬leek
    🔪knife
    🪵cutting board

  4. Step 4/13

    Place the whole leek white on the baking tray and roast for 30 min, until its outer skin is blackened like charcoal.

    🥬leek
    🍳baking tray

  5. Step 5/13

    Bring a large pot of generously salted water to a boil.

    🧂salt
    🍲large pot

  6. Step 6/13

    Boil the leek greens for 3 min until tender and bright green.

    🥬leek
    🍲large pot

  7. Step 7/13

    Drain the cooked leek greens and immediately cool them in ice water.

    🥬leek
    🧺colander
    🥣mixing bowl

  8. Step 8/13

    Blend the cooled leek greens with fresh goat cheese, Greek yogurt, garlic clove, lemon juice, olive oil, and salt until very smooth.

    🥬leek
    🧀fresh goat cheese
    🥣Greek yogurt
    🧄garlic clove
    🍋lemon juice
    🫒olive oil
    🧂salt
    🥄measuring spoon

  9. Step 9/13

    Pass the blended dressing through the fine-mesh sieve to remove remaining fibers.

    🧺fine-mesh sieve
    🥣mixing bowl

  10. Step 10/13

    Peel away the blackened outer layer from the roasted leek white.

    🥬leek
    🔪knife
    🪵cutting board

  11. Step 11/13

    Place the peeled roasted leek white on a serving plate and spoon the green dressing over it.

    🥬leek
    🍽️serving plate
    🥄spoon

  12. Step 12/13

    Drizzle with the remaining olive oil and season with a final pinch of salt.

    🫒olive oil
    🧂salt
    🥄measuring spoon

  13. Step 13/13

    Sprinkle the roasted pistachios over the dressed leek and serve immediately.

    🥜roasted pistachios
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Fruits, Condiments, Oils, Nuts

Ingredients

Leek, Fresh goat cheese, Greek yogurt, Garlic, Salt, Lemon juice, Olive oil, Roasted pistachios

Notes

Salt (for seasoning at the end), Lemon juice (a splash), Olive oil (a splash, for seasoning at the end), Roasted pistachios (crushed)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

125 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 12g, Dietary fiber: 2.5g, Fat: 8g, Saturated fat: 2.2g, Sugar: 4g

Nutritional Information

Minerals

Calcium: 70mg, Potassium: 250mg, Iron: 1.1mg, Sodium: 310mg

Vitamins

Vitamin K: 35mcg, Vitamin C: 16mg, Vitamin A: 280mcg RAE, Folate: 45mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

33 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, large pot, colander, mixing bowl, fine-mesh sieve, baking tray, serving plate, measuring spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Starter, Side Dish

Occasions

Lunch, Dinner, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Silky, Crunchy, Velvety

Flavors

Smoky, Savory, Tangy, Salty, Earthy, Nutty, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembly,Do not leave dairy-based dressing out for more than 2 hours), fridge : 2 days (Store in an airtight container,Keep the pistachios separate to preserve crunch,Reheat the leek gently before serving if desired), freezer : 30 days (Freeze only the leek-green dressing in an airtight container,Do not freeze the assembled dish or pistachio topping,Thaw overnight in the refrigerator)