Leeks with hazelnut, brown butter and black truffles

Name: Leeks with hazalnut, brown butter and black truffles
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Starters
Ingredients: Black truffle; 4 leeks, trimmed; 125g unsalted butter; 1/4 cup (60ml) lemon juice; 30g baby capers, drained; 50g roasted hazelnuts, skin removed, roughly chopped; 1/4 bunch flat-leaf parsley

Written by Gourmet de paris

Leeks with hazelnut, brown butter and black truffles

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April 5 2021

Written by Gourmet de paris

The truffle has such a particular and strong taste that once you taste it you remember it forever. An incredible ingredient for recipes full of flavor.

Leeks with hazalnut, brown butter and black truffles

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

40 minutes

Author:

delicious.com

This easy dish with leeks will make your friends and family jealous. indeed the result obtained is simply incredible for a full filled with flavor. The use of truffles is one of the main reasons for the taste of this dish. Because when you add black truffles the dish improves suddenly and it's simply delicious.

Image ofLeeks with hazalnut, brown butter and black truffles

Ingredients

Black truffle
4 leeks, trimmed
125g unsalted butter
1/4 cup (60ml) lemon juice
30g baby capers, drained
50g roasted hazelnuts, skin removed, roughly chopped
1/4 bunch flat-leaf parsley

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Directions

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.
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.3.
Divide leeks among plates and spoon over dressing. Scatter with roasted hazelnuts, parsley leaves and shaved black truffle.