Bacon and Hazelnut Leeks Recipe

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Trim all but an inch of green from the leeks.

3. 3

   Wash them thoroughly, tie them in a bunch with string, and plunge them into the boiling water.

4. 4

   Cook until tender when pierced with a fork, about 20 minutes.

5. 5

   Drain and quickly rinse in cold water to stop the cooking.

6. 6

   Drain, remove the string, pat dry, and keep warm.

7. 7

   Meanwhile, toast the hazelnuts in a dry frying pan; set aside.

8. 8

   In the same pan, fry the bacon until crisp; set aside.

9. 9

   Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits.

10. 10

    Pour in the cream and boil for a minute or so to reduce to sauce consistency.

11. 11

    Season with salt and pepper.

12. 12

    Stir in the bacon and nuts.

13. 13

    Place 1 leek on each serving plate, spoon around the sauce, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.