Glazed Leeks With Pine Nut Salsa Verde
SpanishHardVeganDairy-FreeGluten-Free

Glazed Leeks With Pine Nut Salsa Verde

A delicious spanish dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

117 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 6 large leeks (about 2½ lb. total)
  • dark green parts removed
  • Kosher salt
  • 1 red chile (such as Holland or Fresno)
  • halved lengthwise
  • ¼ cup honey
  • ¾ cup plus 2 Tbsp. sherry vinegar or red wine vinegar
  • ¼ cup pine nuts
  • ½ cup finely chopped parsley
  • ⅓ cup extra-virgin olive oil
  • 2 Tbsp. chopped drained capers
  • Freshly ground black pepper

Instructions

  1. 1

    Trim root ends of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should slide through the thickest part with no resistance), 15–20 minutes.

  2. 2

    Transfer to paper towels to drain and let cool.

  3. 3

    Meanwhile, bring chile, honey, ¾ cup vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat.

  4. 4

    Cook, stirring often, until reduced by half, about 5 minutes.

  5. 5

    Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat).

  6. 6

    Pour warm vinegar mixture over leeks and set aside.

  7. 7

    Preheat oven to 350°F.

  8. 8

    Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes.

  9. 9

    Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.

  10. 10

    To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.

Cooking Timer

01:57:00
Custom Timer (minutes)

Recipe Info

Prep Time:33 min
Cook Time:84 min
Total Time:117 min
Difficulty:Hard
Servings:6