Olive oil leeks with chestnuts is a winter dish where leeks are simmered slowly in olive oil with roasted chestnuts and finished with orange juice. Entirely dairy-free, it packs neatly into a lunchbox for the office.
Heat the olive oil in a wide pot, add the sliced leek and carrot, and sauté gently over medium heat for 8 minutes.
Add the roasted chestnuts, rice, sugar and salt, pour in enough hot water to cover, and simmer over low heat, covered, for 25 minutes.
Add the orange juice for the final 5 minutes of cooking, uncovered, then let it rest to room temperature before serving.
Do not slice the leeks too thinly, or they can fall apart completely during the long simmer. Add the orange juice in the last 5 minutes of cooking, since adding it earlier can turn it bitter. Allergens: this recipe contains none of the main allergen groups.
If you cannot find chestnuts, boiled pumpkin seeds add a similar texture; you may need an extra tablespoon of cooking liquid in that case.
Admin DadaGastro · verified in test kitchenPortakal suyunu tarifte yazan son 5 dakika yerine yanlışlıkla başta ekledim, tat gerçekten hafif acılaştı ama yenmeyecek kadar değildi. Süreye dikkat etmek gerçekten fark yaratıyor.
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