Jackson Boxer shares vegan poached leek recipe with pickled pear
Chef Jackson Boxer published a new vegan recipe for warm poached leeks served with pickled pear and hazelnuts.
Cooking method and timing
The dish requires the leeks to be freshly poached while other elements can be prepared in advance. A vegetable broth or seasoned water serves as the cooking liquid for the greens. The hazelnuts must toast in an oven at 170C for between 15 and 20 minutes.
Ingredient list details
The recipe calls for 250g of hazelnuts mixed with white miso paste and olive oil. Additional components include a medium carrot, onion, shallot, garlic cloves, and leek tops for the broth. Flaky sea salt finishes the hazelnut mixture before serving.
Preparation and serving notes
All elements should be ready except the leeks which must remain warm from the pot. The dressing requires preparation at the last minute to maintain quality. This meal serves four people after a total cooking time of one hour.
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