Leek cooked in beurre noisette

The beurre noisette adds a delicious nutty flavour to the leek.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Leek cooked in beurre noisette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!










pecan nuts

Preparation method

  • First, make the brown butter (beurre noisette) by gently melting the butter and caramelising it until nutty and brown.
  • Clarify the butter by skimming and pouring the melted butter fat into a separate container (leaving the milk solids behind).
  • Cut the white part of the leeks in pieces of approx. 3 cm and blanch in plenty of boiling salted water.
  • Roughly chop the pecan nuts and add to the beurre noisette.
  • Allow the leek to cook in the beurre noisette and season to taste with salt and pepper.

Serving suggestions

  • As a component with a main dish containing game.

Previous page