FRANCE ~ Bacon and Hazelnut Leeks
FRENCH BACON AND HAZELNUT LEEKS
Serves 4
Warm leeks napped in smoky bacon cream with the crack of nuts in their bite...
4 medium leeks
4 tablespoons hazelnuts, coarsly chopped
6 strips bacon, cut into pieces
1 tablespoon white wine vinegar
1 cup/250ml heavy cream
Salt and pepper
Bring a large pot of salted water to a boil. Trim all but an inch of green from the leeks. Wash them thouroughly, tie them in a bunch with strings, and plunge them into the boiling water. Cook until tender when pierced with a fork, about 20 minutes. Drain and quickly rinse in cold water to stop the cooking. Drain, remove string, pat dry, and keep warm. Meanwhile, toast the hazelnuts in a dry frying pan, set aside. In the same pan, fry the bacon until crisp; set aside. Deglaze the pan with the vinegar, scraping up any good stick-to-the-pan bits. Pour in the cream and boil for a minute or so to reduce to sauce consistency. Season with salt and pepper, Stir in the bacon and nuts. Place 1 leek on each serving plate, spoon around the sauce, and serve hot.
Source: "French Food At Home" by Laura Calder