This vegetarian dish with grilled leeks, hazelnuts, and beurre noisette is full of flavor and easy to prepare. Also delicious with a piece of meat on the side!
Course: Main Dish / Vegetarian
Keywords: leeks, hazelnuts, beurre noisette, truffle, bbq, vegetarian
Preparation time: 40 minutes
Servings: 4 people
Equipment:
DTB Grill or barbecue
Charcoal basket
Cast iron pan
Sieve and kitchen paper
Ingredients:
– 4 leeks
– 100 g hazelnuts
– 150 g butter
– 2 tbsp truffle tapenade
– Salt and pepper to taste
Instructions:
- Place the charcoal basket high in the DTB Grill and put the cast iron pan on the fire.
- Toast the hazelnuts in the pan until they’re nicely browned. If it’s going too fast, lower the charcoal basket. Remove the nuts from the heat and set aside.
- Make sure the charcoal basket is high again and grill the leeks directly over the fire until the outside is charred and the inside is cooked.
- Meanwhile, make the beurre noisette (brown butter): melt the butter in a pan over the fire until it turns brown. Strain through a sieve lined with a napkin to get a clear, nutty butter.
- Before serving: remove the charred parts of the leeks and cut into pieces.
- Pour the beurre noisette over the leeks and add small dollops of truffle tapenade.
- Roughly chop the roasted hazelnuts and sprinkle them over the top. Serve immediately.
- Optional: combine with a nice piece of meat for a non-vegetarian version.