Golden leeks with pumpkin purée and pistachios
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Leek 8 small, trimmed weight 800 g
- Pumpkin peeled and deseeded 300 g
- Potato peeled 200 g
- Pistachios shelled, unsalted 25 g
- Extra virgin olive oil 15 g for browning the leeks and 25 g for the dressing 40 g
- White wine vinegar for the dressing 15 g
- Water 700 g purée and 1500 g leeks 2200 g
- Parsley chopped 4 g
- Salt divided; adjust to taste 3 g
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Method
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Dice the pumpkin and potato into 2 cm pieces. Simmer in 700 g water with half the salt for 18-20 minutes until tender. Reserve a cup of liquid and drain. Mash with a potato masher, adding only enough reserved liquid for a thick purée; discard the rest.
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Wash between the leek layers and remove roots and tough leaves. Simmer in the remaining 1500 g water with the remaining salt for 12-15 minutes until tender. Drain and discard this water. Pat the leeks dry, cut each into three and brown in a wide frying pan with 15 g oil for about 2 minutes on each side.
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Chop the pistachios with a knife and mix with the vinegar and remaining 25 g oil. Stir to combine the dressing evenly.
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Divide the hot purée between four plates, add six leek pieces to each and spoon over all the vinaigrette. Finish with the parsley and serve immediately.
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