Charred Baby Leeks with...Charred Baby Leeks with Hazelnut Miso Praline & Silky Parsnip Cream

An elegant composition of smoke and earth, featuring tender charred leeks atop a velvet parsnip purée, finished with a savory hazelnut-miso crunch and bright pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine mustard seeds, apple cider vinegar, and 50ml of water. Simmer on low for 15 minutes until seeds are plumped and liquid is reduced; set aside to cool.

2. 02

   Boil the parsnips in salted water until very tender. Drain well and transfer to a high-speed blender with the cashew cream. Process until silky smooth and pass through a fine-mesh sieve for a professional finish.

3. 03

   Blanch the baby leeks in boiling salted water for 2 minutes, then immediately shock in an ice bath. Pat thoroughly dry with a kitchen towel.

4. 04

   In a small bowl, whisk the miso paste and maple syrup until smooth. Fold in the crushed hazelnuts to create a textured, savory praline.

5. 05

   Heat grapeseed oil in a heavy-bottomed cast iron skillet over high heat. Sear the leeks until deeply charred on one side but still tender throughout. Season with a pinch of sea salt.

6. 06

   To plate: Spread a generous circular swipe of parsnip cream on each plate. Arrange two charred leeks on top, sprinkle with the hazelnut-miso praline, and dot with pickled mustard seeds. Garnish with micro-dill.