Leek Confit with Puy Lentils and Cream of Shallots, according to Ottolenghi

By slow cooking in oil under foil, confit, the shallots will soften and stay bright. The flavor of the onions will transfer to the oil. Mixing the shallot confit with the cream creates a delicious sauce that ties the whole dish together. You can also serve it with your favorite meat, grilled fish or lentils. Small-grained poui lentils come from France and their green color goes well with leeks.

preparation process

1. Preheat the convection oven to 160°C. Cut the white and light green leeks into 2-cm circles. You don’t need the dark green parts. Pour them into a bowl and pour plenty of water over them to wash away the dirt. Drain and leave to dry without damaging it.

2. Peel the garlic and place in a 30 x 20 cm baking dish with the shallots, thyme, 1 teaspoon of salt and a good pinch of pepper. We mix them and cover them with oil. Arrange the leeks cut side up, close the container tightly with aluminum foil and bake for 35 minutes.

3. Turn the shallots over, cover the dish again with aluminum foil and return to the oven for 35 minutes, until the shallots are completely tender.

4. Meanwhile, rinse the lentils and cook in plenty of water until tender, about 12 to 15 minutes. However, be careful not to let it boil over. Drain and set aside.

5. Remove the soft shallots from the oven and increase the temperature to 180°C. Weigh 100 grams of shallots and 5 cloves of garlic into a bowl. Add the lentils, 1/2 teaspoon salt, and a pinch of pepper to the remaining shallots, tossing gently. Cover the container again with aluminum foil and bake in the preheated oven for 15 minutes.

6. Meanwhile, prepare the leek cream. Combine shallots, garlic, whipping cream, mustard, 1 tablespoon lemon juice, and a pinch of salt until smooth.

7. Uncover the roasted lentil and leek mixture and let it rest for 10 minutes. Pull out the thyme sprigs. Add the remaining lemon juice and chopped herbs. Divide into deeper plates and serve the shallot cream in a separate bowl.

Try the classic pickled lentils according to our video recipe tutorial

You can find the full recipe here here