Recipe Confit Garlic with Slow Braised Leeks
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
Too much garlic is never enough! Two full bulbs might seem like a lot, but after very slowly cooking in oil they lose a fair bit of their pungency, instead adding a gentler (but still robust) flavour to the soft, braised leeks.
You will need
Serves 2
Garlic confit
- 2 bulbs garlic
- 200ml grapeseed or neutral oil
- 2-3 sprigs rosemary
- 1 teaspoon peppercorns
For the leeks
- 2 leeks, tops cut off and stalks rinsed
- 300ml vegetable stock
- 2 tablespoons plant-based butter*
- 1 tablespoon coriander seeds
- Pinch of salt
- 1/2 lemon, juice only
Parsley crumble
- 1 slice stale sourdough (gluten-free if required)
- 20g roasted macadamias
- 1 bunch parsley
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons vegetable oil
- Salt & pepper
Recipe: Simon Toohey
Directions
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Step 1
Place everything for the garlic confit into a small pot and cook on low heat for 30 minutes or until the cloves are super soft.
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Step 2
Place the leeks in a pan with the stock, butter, coriander seeds, and pinch of salt. Place over medium-low heat with a cartouche (or regular lid) over the top and cook until the leek is soft and tender — about 30 minutes. Remove lid and reduce the stock until it is a dressing like consistency. Then squeeze lemon juice over your leeks for a bit of a zing.
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Step 3
While the leek is cooking, blend the bread, nuts, parsley and nutritional yeast flakes to a crumb. Heat oil in a pan over medium heat and cook the mixture until golden brown and crisp. Season with salt & pepper to taste.
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Step 4
Once the leek is cooled enough to touch, remove from pan and place each leek on a plate — gently cut them lengthways down the middle. Open them up and sprinkle over the crumble mixture.
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Step 5
Finallly, gently squeeze your garlic cloves out of the bulbs and scatter them amongst the dish! Enjoy :)
Hot tip!
*Simon likes oat butter, but any plant-based butter will do here!
Recipe: Simon Toohey
