Braised Leeks, Beluga Lentils and Belper Tuber

Peel the carrot and onion and cut into small cubes.

Heat the sunflower oil in a pan and fry the carrot and onion in it. As soon as these are well seared, deglaze with a sip of the white wine and let it boil down, put the rest of the wine aside.

As soon as the wine has almost boiled off, add the lentils and fry them briefly. Then fill up with the stock and let it boil. As soon as all the liquid has boiled away, season the lentils with salt and pepper.

For the beurre blanc, peel and chop the shallots. Then sweat them in a saucepan with a little sunflower oil and deglaze with white wine again and again until the bottle is empty.

Before the last liquid has boiled off, add the butter and let it melt. Then puree and, if necessary, season with salt.

Preheat the oven to 220 degrees for the leeks.

Wash the leek and cut it off at the top and bottom, leaving 5 round sticks of equal length. Then halve them lengthways and place on a baking sheet.

Then season with olive oil, turmeric, black cumin, salt and pepper. Then put the leek in the oven for about 20 minutes. As soon as the 20 minutes are up, take the leek out briefly and put a little bit of butter on each half of the leek (ideally prepare 10 small "slices" of butter and store in the refrigerator).

Then put the buttered leek in the oven for another 2-3 minutes. Then this is ready.

Put the creme fraiche in a bowl, add a little salt and lemon juice and stir. Put the leek on the plate, add the lentils and the Beurre Blanc and grate the fresh Belper tuber on top. Put the creme fraiche aside and decorate everything with pomegranate seeds.