Sweet Allium Spread

Inspired by Tal Ronnen's cookbook, Crossroads
Makes about 1 cup



3 large leeks (250g), ends removed and cut into 1 inch coins

1 tbsp vegetable oil

2 shallots, cut in half and thinly sliced

1 bay leaf

½ tsp thyme

¼ tsp salt

1.5 cups vegetable stock

1 tsp white wine vinegar

Salt and pepper to taste



Cut leeks and let soak in a bowl of water for 20 minutes to remove any dirt lodged in between the layers. Drain and set aside.

Heat 1 tbsp vegetable oil in a small saucepan and sauté shallots on low heat for 15 minutes.

Add chopped leeks, bay leaf, thyme, salt, and vegetable stock to the saucepan and bring to a boil.

Once boiling, reduce to a low simmer and continue cooking for 40 minutes.

Remove from heat, discard bay leaf, and let cool.

Using a slotted spoon scoop out mixture into a food processor, leaving behind any liquid.

Add tsp of white wine vinegar and pulse until smooth. Season with salt and pepper. If necessary, add left over liquid to thin.

Spread over flatbreads, crackers and enjoy either warm or cool.