Chunks of leek, cashew crumble

Chunks of leek, cashew crumble

Sans oeufs Emile NoëlEgg-free végétarien Emile NoëlVegetarian Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 30 min |  Cooking time: 10 min

INGREDIENTS

  • 2 leeks
  • 50g of whole grain rice flour
  • 50g of Parmesan cheese
  • 50g of butter
  • 50 g of cashew nuts

PREPARATION

– Preheat the oven to 180°C.
– To prepare crumble; put cashews in a blender, mix to reduce to powder.
– Add the flour, parmesan cheese and very cold butter cut into cubes and blend again to make a mixture that looks like wet sand.
– Pour it on an oven tray and bake for 10-12 minutes at 180°C.
– Let it dry for another 2 minutes, with the oven off and the door ajar.
– Set aside.
– Heat a steamer (or a pan of salted water to cook the leeks).
– Wash and trim the leeks.
– Cut them into equal-sized pieces (5-6cm) and steam (or cook them in a pot of boiling water) for 5-10 minutes.
– Prick a section with a knife to ensure that it is cooked.
– Set aside and let cool in a dish.
– Prepare the vinaigrette by mixing the mustard, salt, lemon juice and toasted cashew nut oil.
– Arrange the plates, placing the leek segments upright.
– Generously pour over the toasted cashew nut oil vinaigrette and sprinkle them with crumble.

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