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Golden leeks with pumpkin purée and pistachios

Name: Golden leeks with pumpkin purée and pistachios
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 800 g Leek (8 small, trimmed weight); 300 g Pumpkin (peeled and deseeded); 200 g Potato (peeled); 25 g Pistachios (shelled, unsalted); 40 g Extra virgin olive oil (15 g for browning the leeks and 25 g for the dressing); 15 g White wine vinegar (for the dressing); 2200 g Water (700 g purée and 1500 g leeks); 4 g Parsley (chopped); 3 g Salt (divided; adjust to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Nuts: Ingredient to check: Pistachios. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender golden leeks on pumpkin and potato purée, finished with a contrasting pistachio vinaigrette.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

1.218 kcalwhole recipe

305 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Vegetables 30 to 60 minutes Home-style

Allergens

View full classification 23 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

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 · Approx. ½ level tsp of fine salt 3 g

0 selected ingredients

Let’s get cooking

Method

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.
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.
Chop the pistachios with a knife and mix with the vinegar and remaining 25 g oil. Stir to combine the dressing evenly.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.