Leek recipe with chestnut, almonds, olives, and red wine sauce....
Leeks are such a delicious vegetable, its a wonder why people don’t eat more of them!
Sweet when cooked, they’re incredibly delicious and nutritious.
This leek dish also highlights chestnuts and almonds as well, for an extra texture and flavor.
The ingredients that we are going to need for approximately four portions, are the following:
We start our recipe by cutting our leeks in large pieces, and discarding the exterior hard leaves, as well as the roots.
Wash the leeks carefully under cool running water.
Be attentive here, because leeks oftentimes hide soil and sand between each layer, so a more thorough washing and inspection is needed.
In a port we now add the cut leeks as well as the finely chopped celery leaves and root.
We also add some salt at this point.
Add now just two tablespoons of water so the ingredients don’t burn in the pot, and boil on a low flame with the pot covered, until it releases all the juices.
We throw away the first batch of water (leeks let off a bitter taste in the beginning) - then add in the pot the red wine (Chambourcin), vinegar, carrots, green olives, the sweet red peppers (sliced), roasted almond slices, and roasted chestnuts.
When adding in a bit of water, you also make the end result lighter.
Add now add half a cup of water and let the food slowly boil for approximately forty five minutes.
When the food is almost ready (after 45 minutes) pour in our pot the extra virgin olive oil, raise the flame, and boil for approximately five more minutes.
Once the leeks and other ingredients are ready, serve on a nice serving plate with a side of fresh homemade multi-grain bread, which can be used to sponge up the extra sauces from the meal.
We recommend this dish with a light-bodied red wine, such as a Chambourcin, or else a medium-bodied white wine, like an oak-aged Chardonnay.
Cheers and enjoy!
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|New Jersey Wineries › Cooking With Wine › Leeks with chestnuts|
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