Roasted Leek Boats with Creamy Lentil and Mushroom Ragout, Lemon Cauliflower Cream, and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the halved leeks on the baking sheet. Brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and roast for 18 to 22 minutes at 220 °C / 425 °F, until tender with browned edges.

3. 3

   Meanwhile, cook the cauliflower in a pot of water or steam it for 10 to 12 minutes, until very tender. Drain well.

4. 4

   Transfer the cooked cauliflower to a blender with the plant milk, 120 ml (1/2 cup) of the vegetable broth, nutritional yeast, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Blend until completely smooth. Keep warm.

5. 5

   Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.

6. 6

   Add the mushrooms, smoked paprika, 1 teaspoon thyme, and a pinch of salt and pepper. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and turn golden.

7. 7

   Pour in the white wine and let it reduce for 2 minutes. Add the cooked lentils, Dijon mustard, and the remaining 240 ml (1 cup) vegetable broth. Cook for 5 to 7 minutes over medium heat until juicy and slightly thickened.

8. 8

   Taste the ragout and adjust with the remaining lemon juice, more salt, and pepper if needed. Stir in half of the chopped parsley.

9. 9

   Toast the hazelnuts in a small skillet over medium heat for 2 to 3 minutes if they need more aroma, stirring so they do not burn.

10. 10

    To serve, spread the lemon cauliflower cream onto the plates. Place two roasted leek halves per serving on top, fill or cover them with the lentil and mushroom ragout, and finish with the toasted hazelnuts, the remaining parsley, and the rest of the thyme.

11. 11

    Serve immediately while hot.