Braised Leeks with Lemon Saffron Cream and Toasted Walnut Crumble
Get ready to elevate leeks from sidekick to star! This recipe combines tender braised leeks, a luxurious lemon saffron cream, and a crunchy toasted walnut crumble. Bold yet comforting, it’s a showstopper that’ll have everyone asking for seconds—and the recipe, of course!
5.0 out of 5 (1 rating)
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •4 large leeks, trimmed and halved lengthwise
- •2 tablespoons olive oil
- •1 cup vegetable stock
- •1/4 teaspoon saffron threads
- •1/2 cup heavy cream
- •1 lemon, zest and juice
- •1/2 cup walnuts, toasted and chopped
- •1/4 cup breadcrumbs
- •2 tablespoons butter
- •1/4 teaspoon smoked paprika
- •Salt and pepper to taste
- •Fresh parsley for garnish (optional)
Instructions
- 1
Clean the leeks by trimming the roots and dark green tops, then slice them in half lengthwise. Rinse thoroughly under running water to remove any grit.
- 2
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Place the leeks cut-side down in the pan and cook for 3-4 minutes, until lightly browned.
- 3
Add the vegetable stock to the pan, cover with a lid, and reduce the heat to low. Let the leeks braise for 15-20 minutes, or until they are tender when pierced with a fork.
- 4
Meanwhile, in a small bowl, soak the saffron threads in 1 tablespoon of warm water for 5 minutes to release their flavor and color.
- 5
In a small saucepan over medium heat, combine the heavy cream, saffron (along with its soaking liquid), lemon zest, and lemon juice. Stir and simmer gently for 2-3 minutes. Season with salt and pepper to taste, then remove from heat.
- 6
To make the crumble topping, melt 2 tablespoons of butter in a skillet over medium heat. Add the breadcrumbs, toasted walnuts, and smoked paprika. Cook for 2-3 minutes, stirring frequently, until the breadcrumbs are golden and fragrant. Season with a pinch of salt.
- 7
When the leeks are ready, transfer them to a serving platter. Drizzle the lemon saffron cream over the leeks, then sprinkle the walnut crumble generously on top.
- 8
Garnish with fresh parsley, if desired, and serve immediately. Enjoy this dish as a side or a vegetarian main course with crusty bread.
Nutrition Information
Calories
320 calories
Protein
6g
Carbs
18g
Fat
24g
Frequently Asked Questions
Q: Can I substitute the heavy cream in the lemon saffron cream sauce?
A: Yes, you can substitute heavy cream with coconut cream or a plant-based cream for a dairy-free option. Keep in mind that coconut cream will add a subtle coconut flavor, which may alter the overall taste of the dish. Alternatively, you can use half-and-half for a lighter version, though the sauce may be slightly less rich.
Q: What can I use instead of saffron if I don’t have it?
A: If saffron is unavailable, you can substitute it with a pinch of turmeric for color. While turmeric won’t replicate saffron’s unique flavor, it will provide a similar golden hue. For flavor, try adding a small pinch of ground cardamom or a drop of orange blossom water, but use sparingly to avoid overpowering the dish.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the leeks and the lemon saffron cream sauce up to 24 hours in advance. Store the braised leeks and the cream sauce separately in airtight containers in the refrigerator. Reheat the leeks gently in a covered skillet over low heat with a splash of vegetable stock, and warm the cream sauce in a saucepan before assembling the dish. Prepare the walnut crumble fresh before serving to maintain its crispness.
Q: What’s the best way to store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the leeks and sauce gently on the stovetop or in the microwave, but note that the walnut crumble may lose its crunch. To restore some of the texture, you can toast the crumble in a dry skillet for a minute or two before serving.
Q: Can I use a different nut for the crumble topping?
A: Yes, you can substitute walnuts with other nuts like almonds, pecans, or hazelnuts, depending on your preference or what you have on hand. Be sure to toast the nuts before chopping to bring out their flavor. For a nut-free option, you can use sunflower seeds or simply increase the amount of breadcrumbs for the crumble.
Q: What should I serve with this dish?
A: Braised leeks with lemon saffron cream and walnut crumble pair beautifully with crusty bread or a simple green salad for a light vegetarian meal. For a heartier option, serve them as a side dish alongside roasted chicken, grilled fish, or a lentil-based main course.
Q: Why are my leeks still tough after braising?
A: If your leeks are still tough, they may need more cooking time. Ensure they are fully covered with the vegetable stock while braising, and check that the heat is low enough to allow them to cook gently. If the stock evaporates too quickly, add a little more to prevent the leeks from drying out and to ensure even cooking.
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