Leeks with hazelnut, brown butter and black truffle
Prep
30m
Cook
40m
serves
4
Leeks with hazelnuts, brown butter and black truffle
Who could say no to brown butter and black truffle? Recipe by Dave Pynt.
Ingredients (7)
- 4 leeks, trimmed
- 125g unsalted butter, cut to 5mm pieces
- 1/4 cup (60ml) lemon juice
- 30g baby capers, drained
- 50g roasted hazelnuts, skin removed, roughly chopped
- 1/4 bunch flat-leaf parsley, leaves picked, chopped
- Shaved black truffle (optional), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat a lightly greased barbecue or chargrill pan to high. Barbecue leeks, turning frequently, for 30-35 minutes until the outside has blackened. The leeks should be cooked through and soft in the middle. Stand until cool enough to handle. Peel the blackened outer layer and slice leeks on the diagonal into 4cm pieces.
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2.Meanwhile, place a small saucepan over medium-high heat. Add butter and cook, swirling continuously, for 5-6 minutes until butter begins to foam. Add lemon juice and capers, season and stir to combine. Keep warm.
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3.Divide leeks among plates and spoon over dressing. Scatter with roasted hazelnuts, parsley leaves and shaved black truffle, if using, to serve.
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