Leek Corners

leek

1. Cut away the top green and the stalk from the leek. Carefully cut down the leek with a knife so that the individual layers come off. The layers should not be cut through. Wash the individual leek leaves. The leek leaves that are in the middle of the leek are too narrow to wrap, put them to one side.
2. Boil approx. 1 liter of water in a large saucepan and blanch the leek leaves for approx. 2 minutes. Then pour into a sieve and let cool down a little.

filling

1. Peel the onion and garlic. Finely dice the onions and finely chop the garlic and parsley. Mix well with the remaining ingredients.

So it goes on

1. Now a leek leaf is carefully placed on the worktop, a teaspoon of the filling is placed on the lower side.
2. Carefully fold the part where the filling is on top, making sure that it becomes a triangle. Fold this triangle up again and keep doing so until the whole leek leaf is rolled up (see photos).
3. Place the leek corners in a saucepan. I tried to fill the remaining leek pieces, which were too narrow to wrap, with the remaining filling and also put them in the pot.
4. Weigh down the whole thing with a plate. Mix cold water with a little salt in a measuring beaker, it should taste slightly salty. Pour salt water on the leek corners so that the water goes over the leek corners.
5. Then pour a good dash of olive oil around the plate and put the lid on the pot.
6. Bring the whole thing to a boil, then continue cooking for about 30 minutes on the lowest heat.
7. Carefully lift out of the pot to serve. Cut the lemons into wedges and serve with lemon wedges. The lemon is then drizzled on the leek corners and eaten.