Buttery Leeks with Mustard Jus and Hazelnuts

Instructions

1. 1

   Prepare the leeks

   Halve the leeks lengthwise and rinse thoroughly between the layers. Pat each half dry and cut it into pieces about 8 cm long.

   
2. 2

   Toast the hazelnuts

   Toast the hazelnuts in a small dry pan over medium heat for 3 to 4 minutes. Shake the pan occasionally; once they become fragrant and dark spots appear on their surface, transfer them to a plate. Roughly chop once cooled.

   
3. 3

   Brown and braise the leeks

   Heat the olive oil in a large pan over medium-high heat. Place the leeks cut side down and cook for 4 minutes, until golden-brown patches form. Turn them over and add the butter, water, salt, and black pepper. Cover and braise over low heat for 12 to 15 minutes, until a knife slips easily into the leeks but they still hold their shape.

   
4. 4

   Finish the mustard jus

   Transfer the tender leeks to a warm plate. Stir the Dijon mustard and apple cider vinegar into the juices in the pan. Stir over low heat for 1 to 2 minutes, until the jus comes together and thickens slightly. Taste; it should be salty and buttery, with a bright acidity.

   
5. 5

   Serve

   Pour the mustard jus over the leeks. Sprinkle with the chopped hazelnuts and chives, and serve warm.