Leeks Stuffed with Apricots

Name: Leeks Stuffed with Apricots
Total time: 90 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 large leeks; 1 cup leek leftovers, chopped; 1 lemon zest; 1 red chili, chopped; 1 tsp salt; 1 cup mint leaves; 2 tbsp maple or date syrup; 3 tbsp olive oil; 4 apricots, cubed; 0.5 cup rice (uncooked); 30 g soy sauce; 30 g maple or date syrup; 1 lemon juice; 1 tsp salt; 1 tsp black pepper; 45 ml olive oil; 250 ml water

1h 30m

Serves 6

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Leeks Stuffed with Apricots

facebook.com

1h 30m

Serves 6

Directions

1Bring a pot of water to a boil. Trim the green tops and roots of the leeks. Score and peel the leaves carefully to avoid tearing.
2Wash and blanch the leek leaves in boiling water for about a minute, then set aside to cool.
3Combine all filling ingredients in a bowl: leek leftovers, chopped; zest of 1 lemon; 1 red chili, chopped; 1 tsp salt; 1 cup mint leaves; 2 tbsp maple or date syrup; 3 tbsp olive oil; 4 cubed apricots; ½ cup uncooked rice.
4Lay a leek leaf flat, place a spoonful of filling at one end, fold into a triangle, and continue folding along the leaf.
5Arrange the stuffed leek triangles in a baking dish.
6Whisk together all sauce ingredients: 2 tbsp soy sauce; 2 tbsp maple or date syrup; juice of 1 lemon; 1 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 cup water.
7Preheat oven to 200°C on turbo mode.
8Pour the sauce over the leeks, cover with damp parchment paper and foil, and bake for 75 minutes.
9Increase oven temperature to 220°C, remove the cover, add more water if needed, and bake for an additional 15 minutes until golden.

Ingredients

3 large leeks
1 cup leek leftovers, chopped
1 lemon zest
1 red chili, chopped
1 tsp salt
1 cup mint leaves
2 tbsp maple or date syrup
3 tbsp olive oil
4 apricots, cubed
0.5 cup rice (uncooked)
30 g soy sauce
30 g maple or date syrup
1 lemon juice
1 tsp salt
1 tsp black pepper
45 ml olive oil
250 ml water

Equipment

knifepotbowlbaking dishgraterparchment paperfoiloven

Leeks Stuffed with Apricots

1h 30m

Serves 6

facebook.com

Leeks Stuffed with Apricots

facebook.com

1h 30m

Serves 6

Directions

1Bring a pot of water to a boil. Trim the green tops and roots of the leeks. Score and peel the leaves carefully to avoid tearing.
2Wash and blanch the leek leaves in boiling water for about a minute, then set aside to cool.
3Combine all filling ingredients in a bowl: leek leftovers, chopped; zest of 1 lemon; 1 red chili, chopped; 1 tsp salt; 1 cup mint leaves; 2 tbsp maple or date syrup; 3 tbsp olive oil; 4 cubed apricots; ½ cup uncooked rice.
4Lay a leek leaf flat, place a spoonful of filling at one end, fold into a triangle, and continue folding along the leaf.
5Arrange the stuffed leek triangles in a baking dish.
6Whisk together all sauce ingredients: 2 tbsp soy sauce; 2 tbsp maple or date syrup; juice of 1 lemon; 1 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 cup water.
7Preheat oven to 200°C on turbo mode.
8Pour the sauce over the leeks, cover with damp parchment paper and foil, and bake for 75 minutes.
9Increase oven temperature to 220°C, remove the cover, add more water if needed, and bake for an additional 15 minutes until golden.