Braised Baby Leeks with Tapenade
This braised baby leeks with tapenade are from the cookbook “The 6 ingredients” by Conrad Gallagher. Baby leeks are wonderful vegetables and have now become more widely available. They are one of my favourite vegetables when they first appear in autumn and early winter. They are delicate yet distinctive, mildly oniony flavour makes them the perfect accompaniment to all meat dishes, not to mention poultry and fish. When preparing them, simply trim away the ragged or damaged tops and trim down the stalks.
Black olives, stoned (good quality) – 75 grams
Garlic cloves, finely chopped – 2 Large
Canned anchovy fillets, finely chopped – 10 grams
Sun-dried tomatoes, chopped (preserved in brine) – 10 grams
Olive oil – 3 tbsp
Baby leeks, trimmed – 450 grams
- Place the olives in a food processor or liquidiser with the garlic, anchovies, sun-dried tomatoes, and 3 tablespoons of olive oil, then blend to a smooth paste.
- Season to taste and add a little more oil if you think the tapenade is too thick – it should be the consistency of thick double cream.
- Place the leeks in a pan of boiling salted water and cook for 2 – 4 minutes or until slightly cooked and just tender – the exact cooking time will depend on their size.
- Drain and quickly refresh in bowl of ice-cold water, then pat dry with kitchen roll and arrange in a warmed serving dish.
- Drizzle over the tapenade and serve at once.
- The recipe serves 4 people.