Leeks with Rosemary Mayonnaise

Leeks with Rosemary Mayonnaise Recipe - Vegetarian Food from South Africa

Region / culture: South Africa | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Leeks with Rosemary Mayonnaise is a delicious and elegant dish that combines the mild sweetness of leeks with the aromatic flavor of rosemary-infused mayonnaise. This recipe is perfect for a light and refreshing appetizer or side dish.

History

Leeks have been cultivated for thousands of years and have been a staple in many cuisines around the world. The combination of leeks with mayonnaise is a classic French preparation that highlights the delicate flavor of the leeks.

Ingredients

8 leeks
250 ml (1 cup) salted chicken stock (or vegetable stock)
2 bay leaves
2 x 7.5 cm sprigs fresh rosemary
paprika to garnish

Rosemary mayonnaise

1 egg
20 ml (4 tsp) lemon juice
2 ml (0.5 tsp) salt
200 ml (0.8 cup) oil
5 ml (1 tsp) sugar
10 ml (2 tsp) dijon mustard
50 ml (0.25 cup) sour cream

How to prepare

Cut off the roots and most of the tops of the leeks, leaving no more than 3 cm of the green leaves.
Remove the outer layer.
Make a shallow cut down the length of the leek so that the layers can be slightly opened.
Wash the leeks thoroughly to remove any grit.
Put the stock, bay leaves, and rosemary sprigs into a large frying pan with a lid.
Add the leeks, bring to a boil, and simmer, covered, for about 7 – 10 minutes or until they are just cooked.
Allow the leeks to cool in the liquid, then drain and chill, while reserving the rosemary.
To make the mayonnaise, place the egg, lemon juice, salt, 25 ml of oil, sugar, and mustard into a blender.
Strip the needles from the reserved cooked rosemary sprigs and add them to the blender.
Blend until well mixed, then with the motor running, add the remaining oil in a slow, steady stream.
Transfer the mixture into a small bowl, stir in the sour cream, cover, and chill for at least 2 hours.
To serve, arrange the chilled leeks on serving plates - 2 each should be enough, depending on their size.
Spoon some mayonnaise down the center of each serving, and dust with paprika.

Variations

Add chopped fresh herbs like parsley or chives to the mayonnaise for extra flavor.
Substitute Greek yogurt for the sour cream in the mayonnaise for a lighter version.
Grill the leeks instead of boiling them for a smoky flavor.

Cooking Tips & Tricks

Be sure to thoroughly wash the leeks to remove any grit trapped between the layers.

- Cooking the leeks in vegetable stock with bay leaves and rosemary adds extra flavor to the dish.

- Chilling the leeks before serving helps them retain their shape and texture.

- Making the mayonnaise from scratch ensures a fresh and flavorful topping for the leeks.

Serving Suggestions

Serve Leeks with Rosemary Mayonnaise as a side dish to grilled fish or chicken, or as a light appetizer before a main course.

Cooking Techniques

Boiling the leeks in vegetable stock infuses them with flavor and helps them retain their shape.

- Making mayonnaise from scratch ensures a fresh and creamy topping for the leeks.

Ingredient Substitutions

Use white or yellow onions in place of leeks if they are not available.

- Substitute store-bought mayonnaise for the homemade version if desired.

Make Ahead Tips

Both the leeks and the mayonnaise can be prepared ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Arrange the chilled leeks on a platter and drizzle the rosemary mayonnaise over the top. Garnish with a sprig of fresh rosemary and a sprinkle of paprika for a beautiful presentation.

Pairing Recommendations

Serve Leeks with Rosemary Mayonnaise alongside a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftover Leeks with Rosemary Mayonnaise in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Leeks with Rosemary Mayonnaise contains approximately 300 calories.

Carbohydrates

Each serving of Leeks with Rosemary Mayonnaise contains approximately 10 grams of carbohydrates.

Fats

Each serving of Leeks with Rosemary Mayonnaise contains approximately 25 grams of fats.

Proteins

Each serving of Leeks with Rosemary Mayonnaise contains approximately 5 grams of proteins.

Vitamins and minerals

Leeks are a good source of vitamins A, C, and K, as well as minerals like iron and manganese.

Alergens

This recipe contains eggs and mustard, which may be allergens for some individuals.

Summary

Leeks with Rosemary Mayonnaise is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Leeks with Rosemary Mayonnaise is a simple yet elegant dish that highlights the natural sweetness of leeks and the aromatic flavor of rosemary-infused mayonnaise. This recipe is perfect for a light and refreshing appetizer or side dish that is sure to impress your guests.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Leeks with Rosemary Mayonnaise. It was a crisp autumn day, and I was wandering through the bustling farmer's market in search of fresh produce for my Sunday dinner. As I perused the stalls, my eyes were drawn to a display of vibrant leeks, their long green leaves cascading over the sides of the wooden crates.

I had always been fond of leeks, their subtle onion flavor adding a touch of sweetness to any dish. As I reached for a bunch of the slender vegetables, the farmer behind the stand struck up a conversation with me. He was a jovial man with weathered hands and a twinkle in his eye, and he regaled me with tales of his farm and the care he took in growing his produce.

As he packed up my leeks, he mentioned that he had a special recipe for them that he swore by. Intrigued, I asked him to share it with me. With a smile, he handed me a handwritten card with the instructions for Leeks with Rosemary Mayonnaise. He explained that the secret to this dish was in the creamy, herb-infused mayonnaise that accompanied the tender leeks.

Eager to try out this new recipe, I hurried home and gathered the ingredients. I washed and trimmed the leeks, slicing them in half lengthwise before roasting them in the oven until they were soft and caramelized. In the meantime, I whipped up a batch of homemade mayonnaise, infusing it with fresh rosemary from my herb garden.

When the leeks were done, I drizzled them with the fragrant rosemary mayonnaise and sprinkled them with a pinch of sea salt. The first bite was a revelation – the leeks were tender and sweet, complemented perfectly by the creamy, herby mayonnaise. I knew I had stumbled upon something truly special.

Over the years, I have made this dish countless times, each time tweaking the recipe to suit my tastes. I have shared it with friends and family, who have all been delighted by the unique combination of flavors. It has become a staple in my repertoire, a dish that I turn to when I want to impress or indulge.

As I reflect on how I came to discover this recipe, I am reminded of all the other culinary treasures I have collected over the years. From my mother's comforting chicken soup to my neighbor's tangy barbecue sauce, each recipe holds a special place in my heart and brings back memories of the people and places that have shaped my love of cooking.

But there is something about Leeks with Rosemary Mayonnaise that stands out among the rest. Perhaps it is the simplicity of the ingredients, or the way the flavors come together in perfect harmony. Whatever the reason, this dish will always hold a special place in my culinary repertoire, a reminder of the day I stumbled upon a farmer's market gem and unlocked a world of delicious possibilities.