Steamed Leeks, Goat's Cheese and Almonds Recipe

Serves

Ingredients

8–10 leeks
75g/5 tbsp butter
75g/½ cup almonds with skin on, chopped
100g/3½ oz creamy goat’s cheese
2 slices of rye bread, toasted and crumbled
Sea salt and freshly ground black pepper
Chervil, to decorate

Method

1. Rinse the leeks and trim off both ends, but as little as possible so that the layers stay attached at the root and you keep the dark green at the other end too, which tastes marvellous.

2. Place in a big sauté pan, pour in enough water to come halfway up the leeks, sprinkle with salt and pepper, cover and steam for 5 minutes or until soft. Remove with a slotted spoon, drain, then place on a dish.

3. While the leeks are cooking, heat the butter until brown in a frying pan, then add the almonds and toast until golden brown.

4. Dot the goat’s cheese on top of the leeks and sprinkle over the toasted rye crumbs. Just before serving, spoon the brown butter and almonds over the top, sprinkle with pepper and top with chervil.

Recipes taken from Scandinavian Comfort Food by Trine Hahnemann (Quadrille £25)
Photography: Columbus Leth

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