Slow-Roasted Leeks with Bean Cream and Hazelnut Crumb

Ingredients by component

Slow-roasted leeks

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

White bean cream

• 400 g cooked white beans
• 80 ml unsalted vegetable stock
• 20 ml olive oil
• 15 ml lemon juice
• 2 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 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. White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.
5. White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.
6. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
7. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
8. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
9. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
10. 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.