I had the intention of following the recipe for battered leeks with ham that Karlos Arguiñano has prepared in his program to the letter, but in a moment of confusion I forgot to wrap the leeks in ham and was born this vegan version. And, hey, I loved being wrong.
This is one of those times when things go well and these leeks coated in vegetable sauce They have triumphed at home. They are tender, juicy and very soft. The sauce is meant to be eaten by the spoonful. They remain incorporated in my recipe book forever.
I will also try to make the original recipe. Those slices of ham wrapping the leeks before being battered and fried They have to provide a touch of brutal flavor. I have no doubt about it. Meanwhile…do you dare with this version? I’ll tell you how it’s done.
We clean the leeks, removing the green parts (which we save for other preparations) and the lower end. We also remove a couple of layers and wash them well to remove possible remains of earth. Cut them in half and cook in a pot with plenty of salted water for 20 minutes over low heat. We remove from the cooking water and reserve.
Meanwhile, peel and chop the garlic cloves, onion, carrot and green pepper. Sauté all the vegetables at the same time in a frying pan with a little oil for the time necessary so that they are very tender.
Add the wine, broth and tomato sauce. We cook for 15 more minutes. Then we grind the vegetables to obtain a homogeneous sauce. Next we coat the leeks in flour and beaten egg and we fry them in plenty of oil. We serve over the vegetable sauce and decorate, optionally, with a sprig of parsley.
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What to serve with leeks coated in vegetable sauce
I recently discovered this recipe, but it has taken zero time to join my recipe book. It is ideal to serve as the first course of a complete menu or as single dish If we accompany the battered leeks with a mixed salad or green leaves and a good piece of bread. The sauce screams for it. It is so good that it is worth making a quantity and freezing for other occasions.
In DAP | Leek gratin with ham and cheese
In DAP | Dubarry cream, a classic from the French recipe book that will make you love cauliflower