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Duration:
15 mins
Servings:
n/a
Level:
Easy
While traveling through Norway, Chef Rosendale discovered this technique from friends in Stavanger.
The process transforms leeks into a rich, smoky powder that adds depth and complexity to many dishes. Use it to enhance mousses, layer with pork loin, or sprinkle over vegetables, cheese, and fish. A small amount delivers a bold flavor, so use sparingly—and feel free to experiment with other vegetables for creative variations.
Part 1:
Leek Ash
Step 1
Pre-heat oven to 425 degrees F. Remove the white of the leek and reserve for other preparation. For the ash, only use the leek greens.
Step 2
Separate leek greens from one another. Rinse leek tops and dry thoroughly. Once dry, place on a sheet tray with a roasting rack.
Step 3
Roast leek tops until black, 90 minutes to 2 hours. Once black, remove from oven and let cool to room temperature.
Step 4
Once cool, pulverize leek tops in a coffee grinder until you get a fine powder ash. Store in a cool dark place.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
