Roasted Leeks over Lemon White Bean Cream with Dill Farro and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray cut side up. Drizzle with 1 1/2 tablespoons olive oil, then season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and browned at the edges.

2. 2

   While the leeks roast, place the farro and water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, and simmer covered for 22 to 25 minutes, until the grains are tender. Drain if needed, then stir in 1/2 tablespoon olive oil and half of the chopped dill. Keep warm.

3. 3

   In a small skillet, heat 1/2 tablespoon olive oil over medium heat. Add the garlic and cook for 30 seconds. Stir in 300 g (about 10.5 oz) of the white beans, the vegetable broth, lemon juice, lemon zest, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes.

4. 4

   Transfer the bean mixture to a blender or use an immersion blender and blend until smooth and creamy. If you want a looser texture, add 1 or 2 tablespoons of hot water. Taste and adjust salt or pepper if needed.

5. 5

   In a small bowl, toss the remaining white beans with the maple syrup, the remaining 1/2 tablespoon olive oil, and a pinch of salt. Spread them onto one corner of the baking tray during the last 8 minutes of the leek roasting time at 220 °C / 425 °F so they warm through and lightly glaze.

6. 6

   Spread the lemon white bean cream onto four plates. Top each with a portion of dill farro and then the roasted leeks.

7. 7

   Finish with the glazed beans, toasted hazelnuts, the remaining fresh dill, and the chopped chives. Serve immediately.

8. 8

   If desired, add a few extra drops of lemon juice just before serving to brighten the flavors.