Sweet leek cannelloni
An elegant presentation of traditional Dutch leeks.
Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.
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Ingredients
|
2 |
|
leeks |
|
100 |
ml |
orange juice |
|
75 |
g |
sugar |
Preparation method
- To make the compote, slice one leek into rings as thinly as possible. Rinse in plenty of cold water.
- Mix with the sugar and orange juice and boil the compote on a medium heat until cooked.
- Once most of the liquid has evaporated and the leek is cooked, you can finely blend the leek in the food processor if desired.
- To make the cannelloni, cut the white part of the leek in half and blanch the green part in salted water.
- Place a piece of plastic film on the work surface.
- Place the leek slices on the film so that they overlap one another to form a neat rectangle.
- Divide the compote over the leek slices and roll them up tightly to form cannelloni.
Serving suggestions
- As part of a cold starter or amuse-bouche.
- Ideal as a vegetarian component.