Glazed Leeks With Pine Nut Salsa Verde

Ingredients for Glazed Leeks With Pine Nut Salsa Verde

• 6 large leeks (about 1.1kg total), dark green parts removed

• Kosher salt

• 1 red chilli (such as Holland or Fresno), halved lengthwise

• 60ml vegan honey

• 180ml plus 2 tablespoons sherry vinegar or red wine vinegar

• 1/4 cup pine nuts

• 1/2 cup finely chopped parsley

• 1/3 cup extra-virgin olive oil

• 2 tablespoons chopped drained capers

• Freshly ground black pepper

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. Transfer to paper towels to drain and let cool.

Meanwhile, bring chilli, honey, 180ml vinegar, and a pinch of salt to a boil in a small saucepan over medium-high heat. Cook, stirring often, until reduced by half, about 5 minutes.

Halve leeks lengthwise and transfer to a serving dish with high sides (you want the glaze to cover leeks enough to coat). Pour warm vinegar mixture over leeks and set aside.

Preheat oven to 177°C. Toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.