Whole Roasted Leeks with Onion Jus, Baby Carrot Purée and Fingerling Potatoes

Whole Roasted Leeks with Onion Jus, Baby Carrot Purée and Fingerling Potatoes - Recipe Finder

Whole Roasted Leeks with Onion Jus, Baby Carrot Purée and Fingerling Potatoes

whole-roasted-leeks-with-onion-jus-baby-carrot-pureacutee-and-fingerling-potatoes

Info

Course:
Appetizer, Side Dish
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Inexpensive

Top Chef, Season 6, Episode 10, Elimination Challenge

Yield

2 Servings

Ingredients

For Braised Leeks:

2 leeks, tops cut off
1 bay leaf
¼ oz fresh thyme
2 tablespoons salt

For Carrot Puree:

2 carrots, peeled and diced
1 tablespoon butter
1 tablespoon fresh ginger, peeled and sliced
1 teaspoon ground cumin
1 teaspoon ground cinnamon

For Potato Confit:

¼ lb assorted fingerling potato, washed
¼ oz fresh thyme
Extra virgin olive oil, to cover

For Garnish:

Radishes, sliced paper thin on mandolin
Plucks of fresh dill

Directions

1. For braised leeks, place leeks in a pot and cover with water. Bring to boil and reduce heat to a simmer. Add bay leaf, thyme, and salt. Reduce until dry and leeks are tender.

2. For carrot puree, place carrots in a pot and cover with water. Simmer carrots until tender. Drain carrots and transfer to a blender with butter, ginger, cumin, and cinnamon. Puree until smooth and season to taste.

3. Place potatoes in a pot and cover with extra virgin olive oil. Confit potatoes on low heat until tender. Remove potatoes from oil. Peel and slice potatoes.

To Serve:

1. Slice leek and arrange on plate.

2. Spoon carrot puree in a line on plate.

3. Arrange potato slices in carrot puree.

4. Garnish with radishes and dill.