Jackson Boxer's vegan recipe for poached leeks with pickled pear and hazelnuts
Poach your leeks to perfection, then pair with pickled pears and nutty miso
TL;DR
- Leeks require fresh cooking for optimal texture; warm leeks are ethereal, while cold leeks can be unpleasant.
- The recipe involves poaching leeks in vegetable bouillon or seasoned water, and preparing pickled pears and hazelnut miso paste ahead of time.
- Toasted hazelnuts add a nutty flavor, achieved by oven-toasting at 170C for 15-20 minutes.
- The dish is assembled with warm, quartered leeks, dollops of hazelnut miso, pickled pear pieces, and a dressing made from pickling liquor, olive oil, shallots, garlic, and toasted hazelnuts.
- Garnishes of chives and chervil can be added for finishing.