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leeks, heads, and tails, trimmed
- Roast the leeks in a 180˚C oven until black.
- Reduce the heat of the oven to 65˚C and dry the leeks overnight. In the morning, remove the leeks from the oven and allow them to cool.
- Blend in food processor and sieve.
- Store in a cool, dark place.
- As part of a composition with langoustine components, rhubarb and sea lettuce.