Caramelised Leeks with Carrot Purée and Mushroom Reduction

Ingredients by component

Slow-roasted leeks

• 700 g trimmed leeks
• 25 ml olive oil
• 100 ml water
• 3 g salt

Carrot purée

• 400 g carrots
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Slow-roasted leeks: Halve the leeks lengthways, rinse between the layers and dry. Put cut-side up in a snug baking dish with oil, water and salt.
3. Slow-roasted leeks: Cover and bake at 180°C for 35 minutes. Uncover, increase to 210°C and bake for 15 minutes until the edges brown.
4. Carrot purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.
5. Carrot purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Carrot purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
8. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
9. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
10. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
11. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.