A hearty winter side from one of NYC's trendiest restaurants
An excellent source of vitamin K, copper, folate, and vitamin C, leeks are a quintessential winter veggie that can be steamed, boiled and braised, or added to hearty soups and stews. Here, how to make Pasquale Jones' restaurant-quality dish at home.
5 leeks, with green tops trimmed
½ cup of water at room temperature
Salt to taste
1 teaspoon cracked black pepper
3 tablespoons unsalted butter
3 ounces toasted walnuts
Juice of 1 lemon
2 ounces shaved Parmigiano-Reggiano
1. Place leeks in a large bowl with water and wash thoroughly to remove sand.
2. Heat a large pot of water over high heat until boiling. Add salt until the water is very salty.
3. Place leeks in the salted, boiling water and cook until they are fully tender, about 1 minute.
4. In another large bowl, make an ice bath by combining cold water and ice.
5. With tongs, place the cooked leeks into the ice bath until thoroughly cooled, about 5 minutes.
6. Drain leeks onto a paper towel and peel off the outer layer of the leeks. Rinse off excess sand if necessary.
7. Cut leeks into 1-inch thick coins and set aside.
8. Meanwhile, in a large sauté pan over medium-high heat, add cracked black pepper and cook until slightly toasted, about 30 seconds.
9. Add butter and reserved leeks and season evenly with salt. Add in toasted walnuts and toss the pan until walnuts are incorporated throughout.
10. Add in ½ cup of water and cook down, about 3 to 5 minutes, until the leeks take on a creamy, emulsified consistency. Add in lemon juice.
To plate: Arrange leeks on a serving platter and top with shaved Parmigiano-Reggiano.