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Roasted leeks with crème fraîche, hazelnuts and sumac

Creamy crème fraîche hugs sweet roasted leeks, brightened with orange.
Toasty hazelnuts and a pinch of sumac add tang and warmth.
Silky, char-kissed, and finished with tarragon and parsley.

side dish ⏱ 95 min 320 kcal / portion 20.0 g carbs / portion (estimated) vegetarian milktree nuts 🔗 Original source

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Roasted leeks with crème fraîche, hazelnuts and sumac
v5 · rb0e705f985 20260727Z1751 Roasted Leeks 🎉 🔥 preheat the oven to 220°C 🔪 whisk the crème fraîche with orange zest and juice and red wine vinegar and fine sea salt 🔥 transfer half the crème fraîche mixture to the roasting dish base and add tarragon sprigs 🔪 trim and cut the leeks into 3cm coins 🌀 season the leeks with fine sea salt 🔥 ⏱ 45 min arrange the leeks cut side up in the roasting dish, cover tightly with foil, and roast until soft 🔥 ⏱ 30 min baste the leeks with the roasting juices and roast uncovered until lightly charred ⏳ ⏱ 5 min rest the roasted leeks 🌀 whisk the remaining crème fraîche mixture with chopped tarragon 🍳 toast and roughly chop the hazelnuts 🔪 make the orange sumac salsa by combining hazelnuts with orange zest, sumac, olive oil, red wine vinegar, aleppo chilli flakes, chopped tarragon, and chopped parsley and season with fine sea salt 🔥 pour the roasting juices onto the serving platter spoon the remaining crème fraîche mixture over the leeks 🍽 top with the salsa 380 g crème fraîche orange to taste 1 tsp red wine vinegar 5 pieces tarragon 5 g tarragon 5 pieces leek fine sea salt to taste 100 g hazelnut 1 tbsp sumac 75 ml olive oil ¼ tsp aleppo chilli flake 5 g parsley half leek fine sea salt remaining sumac, olive oil, aleppo chilli flake, parsley
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Preparation steps

  1. preheat the oven to 220°C
  2. whisk the crème fraîche with orange zest and juice and red wine vinegar and fine sea salt
  3. transfer half the crème fraîche mixture to the roasting dish base and add tarragon sprigs
  4. trim and cut the leeks into 3cm coins
  5. season the leeks with fine sea salt
  6. arrange the leeks cut side up in the roasting dish, cover tightly with foil, and roast 45 min until soft
  7. baste the leeks with the roasting juices and roast 30 min uncovered until lightly charred
  8. rest the roasted leeks for 5 min
  9. whisk the remaining crème fraîche mixture with chopped tarragon
  10. toast and roughly chop the hazelnuts
  11. make the orange sumac salsa by combining hazelnuts with orange zest, sumac, olive oil, red wine vinegar, aleppo chilli flakes, chopped tarragon, and chopped parsley and season with fine sea salt
  12. pour the roasting juices onto the serving platter
  13. spoon the remaining crème fraîche mixture over the leeks
  14. top with the salsa

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