Name: Stuffed leeks with Brie and apricot
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 4
Cuisine: french
Ingredients: 6 leeks; 3.5 oz Brie cheese; 1.8 oz dried apricots; 3.5 oz walnuts; 2 thyme; 2 tbsp grainy mustard; 1 tsp lemon zest; 3.5 oz chives; olive oil (for coating); oil (for frying); light crème fraîche (for serving); flaky sea salt; salt; pepper

Stuffed leeks with Brie and apricot

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"Recipes like this represent what I love most about cooking: Making those humble ingredients truly shine. Leeks may seem simple at first glance, and are criminally underrated, but once roasted they become tender, slightly sweet, and deeply flavorful. Paired with the creamy Brie and apricot filling, they turn into a dish that looks restaurant-worthy while being surprisingly easy to make at home. It’s exactly that impressive starter you need for any guest, because it looks far more complicated than it actually is. The filling is also endlessly adaptable! This version is inspired by Nadia Aidi's (@Foodmymuse) variation, in which she “guts” and stuffs the leeks, saving her the trouble of folding the leaves. She also fries the removed leek insides until crispy, so nothing goes to waste. Although our recipe is vegetarian, it works just as well with a little prosciutto or sausage in the filling. You can experiment with different cheeses, nuts, herbs, or sauces, or in other words, whatever your heart desires. One extra tip: Don’t discard the oil from frying the leeks. It’s packed with flavor and perfect for drizzling or for your next cooking session."

Step 1/3

Preheat oven to 200°C/392°F. Soak apricots in warm water for approx. 10 min., then drain. Trim dark green tops of leeks and carefully trim root ends, keeping enough of the root intact so leeks hold their shape. Halve leeks lengthwise and remove the firm inner core. From the removed inner layers, cut thin strips and set aside for later.

3 leeks

25 g dried apricots

oven

bowl

cutting board

knife

Preheat oven to 200°C/392°F. Soak apricots in warm water for approx. 10 min., then drain. Trim dark green tops of leeks and carefully trim root ends, keeping enough of the root intact so leeks hold their shape. Halve leeks lengthwise and remove the firm inner core. From the removed inner layers, cut thin strips and set aside for later.

Step 2/3

Add Brie, walnuts, soaked apricots, thyme, mustard, and a little lemon zest to a food processor and blend until smooth. Season with salt and pepper and pulse again if needed. Transfer mixture to a piping bag and pipe it into the center of leek halves. Place on a baking sheet, brush with some olive oil, and roast in the preheated oven for approx. 22–25 min., until golden and slightly caramelized.

50 g Brie cheese

50 g walnuts

1 thyme

1 tbsp grainy mustard

½ tsp lemon zest

olive oil (for coating)

salt

pepper

food processor

piping bag

baking sheet

pastry brush

Add Brie, walnuts, soaked apricots, thyme, mustard, and a little lemon zest to a food processor and blend until smooth. Season with salt and pepper and pulse again if needed. Transfer mixture to a piping bag and pipe it into the center of leek halves. Place on a baking sheet, brush with some olive oil, and roast in the preheated oven for approx. 22–25 min., until golden and slightly caramelized.

Step 3/3

Meanwhile, heat some oil in a pan over medium heat and fry reserved leek strips until golden and crispy. Remove and drain on paper towels, reserving leek oil for serving. Thinly slice chives. Spread some creme fraiche on a serving platter, arrange roasted leeks on top, drizzle with some leek oil, and garnish with crispy leeks, chives, and flaky sea salt.

5 g chives

oil (for frying)

light crème fraîche (for serving)

flaky sea salt

frying pan

paper towels

platter

Meanwhile, heat some oil in a pan over medium heat and fry reserved leek strips until golden and crispy. Remove and drain on paper towels, reserving leek oil for serving. Thinly slice chives. Spread some creme fraiche on a serving platter, arrange roasted leeks on top, drizzle with some leek oil, and garnish with crispy leeks, chives, and flaky sea salt.

Stuffed leeks with Brie and apricot

Ingredients

Utensils

Nutrition per serving

Step 1/3

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Enjoy your meal!

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