
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
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
Transfer to paper towels to drain and let cool.
- 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
Cook, stirring often, until reduced by half, about 5 minutes.
- 5
Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat).
- 6
Pour warm vinegar mixture over leeks and set aside.
- 7
Preheat oven to 350°F.
- 8
Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes.
- 9
Toss pine nuts, parsley, oil, capers, and remaining 2 Tbsp. vinegar in a small bowl; season with salt and pepper.
- 10
To serve, give leeks another toss in the glaze; spoon pine nut salsa verde over.