Leeks with Walnut Sauce
Appetizers • Norwegian
Description
Instead of olive oil for a precise flavor match, you can use walnut oil. Instead of walnuts, you can use hazelnuts or chestnuts. By changing the type of nut, you can either stick with olive oil or experiment with other types of vegetable oils. Instead of lemon juice, you can mix in white wine vinegar.
Ingredients
- White Pepper (whole) to taste
- Salt to taste
- Parsley 0 oz
- Olive Oil 5 fl oz
- Dijon Mustard 4 spoons
- Meyer Lemon Juice 2 spoons
- Sour Cream 5 oz
- Leek 12 pieces
Step-by-Step Guide
Step 1
Remove the dried outer leaves from each leek stalk, trim the roots and the green parts. Cut the white parts of the leek into pieces about ten centimeters long and boil them in salted water. Usually, fifteen minutes is enough for this. To check for doneness, pierce the leek with a knife: if the knife goes in without resistance, it's ready.
Step 2
For the sauce, whisk the mustard with a pinch of salt thoroughly in a bowl, then add the oil and lemon juice, and whisk again vigorously. After that, mix the sauce with sour cream and crushed walnuts. Season with pepper, add finely chopped parsley leaves, and mix again.
Step 3
Pour the leek with the sauce and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!