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Don't leave leeks out of your diet.

You've been waiting for the sequel, we've been waiting for the sequel — everyone's been waiting for London-based chef Yotam Ottolenghi's follow-up to his smash hit cookbook Plenty. The wait is over: Plenty More is on the shelves. Get to know the vegetarian dishes you love on a more intimate level and add a few to your repertoire. Meat-free food simply doesn't get better than this.

I have done it before, and I am doing it again here, that is, placing leek right in the center of a substantial stand-alone dish. This is not trivial for a vegetable that is normally given the side job of flavoring other things, like stocks and soups. I find the creaminess of leeks and their sweet oniony flavor very satisfying. This dish, with its jewel-like currants, makes an elegant starter. Use long, relatively thin leeks if you can find them; otherwise, just halve their number.

Reprinted with permission from Plenty More