Sweet leek cannelloni

An elegant presentation of traditional Dutch leeks.

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

Sweet leek cannelloni

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orange juice




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.

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