Leeks Stuffed with Apricots
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