Cooked - Leeks Stuffed With Apricots

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Leeks Stuffed With Apricots

1.0

3-4 large leeks (each leek yields 4-5 units)

Leek leftovers, chopped

Zest of 1 lemon

1 red chili, chopped

1 tsp (5 g) salt

1 cup (about 20 g) mint leaves

2 tbsp (30 ml) maple or date syrup

3 tbsp (45 ml) Olive oil

4 apricots, cubed

½ cup (100 g) rice (uncooked)

30 g (2 tbsp) soy sauce

30 g (2 tbsp) maple or date syrup

Juice of 1 lemon

1 tsp (5 g) salt

1 tsp (2 g) black pepper

45 ml (3 tbsp) olive oil

250 ml (1 cup) water

Bring a pot of water to a boil. Trim the green tops and roots. Score and peel the leaves carefully to avoid tearing.
Wash and blanch the leaves in boiling water for about a minute, then set aside to cool.
Combine all filling ingredients in a bowl.
Lay a leek leaf flat, place a spoonful of filling at one end, fold into a triangle, and continue folding along the leaf.
Arrange the stuffed triangles in a baking dish.
Whisk together all sauce ingredients.
Preheat oven to 200°C on turbo mode.
Pour the sauce over the leeks, cover with damp parchment and foil, and bake for 75 minutes.
Increase oven temperature to 220°C, remove the cover, add more water if needed, and bake for an additional 15 minutes until golden.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🫑Stuffed Vegetables

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🌸Spring

DifficultyEasy ⏰ 45m

Created 93 weeks ago

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