Confit Leeks with Puy Lentils and Leek Cream

Confit Leeks with Puy Lentils and Leek Cream,  dish that showcases the humble leek in a luxurious light, it combines the delicate, sweet flavours of confit leeks with the earthy richness of Puy lentils, all brought together with a silky leek cream. This recipe not only highlights the versatility of leeks but also delivers a comforting, gourmet experience that’s perfect for any occasion, from a casual dinner to a more formal gathering.

Ingredients:

For the Confit Leeks:

• 4 large leeks, cleaned and cut into 2-inch long pieces
• Olive oil, enough to cover the leeks in a pot
• 2 garlic cloves, smashed
• 2 bay leaves
• Salt and pepper, to taste

For the Puy Lentils:

• 1 cup Puy lentils, rinsed
• 3 cups vegetable broth
• 1 bay leaf
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• Salt and pepper, to taste

For the Leek Cream:

• 1 large leek, white and light green parts only, finely chopped
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Prepare the Confit Leeks:
   • Preheat your oven to 300°F (150°C).
   • Place the leek pieces in a small ovenproof pot or Dutch oven. Add the garlic cloves, bay leaves, and enough olive oil to completely cover the leeks.
   • Season with salt and pepper, then cover the pot with a lid or aluminum foil.
   • Bake in the preheated oven for about 90 minutes, or until the leeks are very tender. Remove from the oven and let cool in the oil.
2. Cook the Puy Lentils:
   • In a medium saucepan, combine the Puy lentils, vegetable broth, bay leaf, diced carrot, and celery. Bring to a simmer over medium heat.
   • Reduce the heat to low, cover, and cook until the lentils are tender but still hold their shape, about 25-30 minutes. Season with salt and pepper to taste. Drain any excess liquid.
3. Make the Leek Cream:
   • In a small saucepan, combine the chopped leek and heavy cream. Season with salt and pepper.
   • Simmer over low heat until the leek is soft and the cream has thickened slightly, about 15-20 minutes. Use an immersion blender or transfer to a blender to puree until smooth.
4. Assemble the Dish:
   • Spoon a generous amount of Puy lentils onto each plate.
   • Arrange the confit leeks on top of the lentils.
   • Drizzle with the leek cream, and serve immediately.

Whether you’re looking to indulge in a luxurious vegetarian meal or introduce a sophisticated side dish to your menu, this recipe promises an unforgettable dining experience.