By Chef Ella Freyinger

March 2021

4 Servings

I love the sweet and melting experience of these braised leeks which are not a new creation. What makes this recipe special is the sauce which is sweet, slightly bitter, creamy and luscious!

Ingredients

  • FOR THE LEEKS
  • 4 medium leeks, dark greens trimmed, cut in half lengthwise
  • ½ cup vegetable stock
  • 1 tbsp unsalted butter
  • Kosher salt
  • FOR THE CARROT-TAHINI SAUCE
  • 3 medium carrots, cut into 1” pieces
  • 4 tbsp olive oil, divided
  • ¼ tsp cumin
  • ½ tsp ground coriander
  • 2 cloves garlic
  • 1 tbsp honey (or more to taste)
  • Juice of 1 lemon
  • ¼ cup tahini
  • FOR ASSEMBLY
  • Olive oil
  • Flake salt

Steps

  • FOR THE LEEKS
  • Preheat oven to 350° F. Arrange the leeks in a baking dish large enough for them to be in a single layer, cut side up. Dot with the butter and season with kosher salt. Pour the stock over the leeks and cover tightly with a lid or aluminum foil.
  • Place into the oven and cook for 30-40 minutes, until the leeks are very tender.
  • FOR THE CARROT-TAHINI SAUCE
  • While the leeks are baking, place the carrots into a small saucepan with ½ cup of water. Turn the heat to medium-high and bring to a simmer. Cover and cook for 10 minutes. Remove the lid and continue cooking until all of the liquid has evaporated. Add 1 tbsp of oil and continue cooking to lightly brown the carrots.
  • Place the carrots into the bowl of a food processor and pulse until relatively smooth. Add the remaining ingredients and process until completely smooth. Season with salt to taste. If the sauce is a little thick, add a tiny bit of water at a time to thin.
  • FOR ASSEMBLY
  • Slather the carrot-tahini sauce onto a platter. Arrange the leeks on top. Drizzle liberally with olive oil and season with flake salt for texture.
  • Enjoy!