Burnt leeks sounds like a kitchen accident, but in this case it’s intentional, as it releases an aroma that you wouldn’t expect from the thick green stalks. The outer leaves are completely charred, but inside there is a soft, almost creamy pulp that, when combined with white cannellini beans in béchamel sauce, becomes a down-to-earth delicacy.
For 4 people:
Access to all STERN PLUS content and articles from the print magazine
ad-free
Already registered?
