Leeks with Truffle, Hazelnut and Brown Butter Side

Charmaine Lu -
  • 4 leeks
  • 125g butter, cut to 5mm chunks
  • 60ml lemon juice
  • 30g capers, drained
  • 50g roasted hazelnuts, chopped
  • ¼ bunch of parsley, chopped
  • Shaved black truffle
  • Preheat a griddle pan and chargrill the leeks, turning often, for about 30 mins or until the outsides have blackened. Leave until slightly cooled, then peel away the blackened outer layer and slice into 4cm diagonal pieces.
  • Meanwhile, pleace a small saucepan on a medium heat and swirl the butter continuously for 5 mins until foaming. Add the capers and lemon with some seasoning, and stir to combine. Keep warm. Divide the leeks between plates and spoon over the brown butter dressing. Scatter with chopped nuts, parsley and shaved truffle. Amazing as a side with steak or roast beef.
40 mins
4 serving