Pickled leek vegetables

Ingredients for 8 servings:

• 2 kg leek
• 3 tsp mustard (Dijon Rotisseur with seeds)
• ½ tsp sea salt
• 16 tbsp olive oil
• 4 tbsp balsamic vinegar, white
• 2 eggs, hard boiled
• 3 cloves garlic
• n. B. pepper, black

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

cold starter

Clean the leek and cut into pieces about 4-5 cm long, including the green part (only remove the green part of the very hard outer skins). Bring about 2 liters of water to a boil in a large pot with 2 teaspoons of salt. Cook the leek pieces in it for 10 minutes and then drain in a sieve. Now, using a hand blender, make a cream from the mustard, sea salt, olive oil, vinegar and 2 cloves of garlic. Add the leek and fold in. Peel the remaining garlic clove and cut into fine slices. Peel and finely chop the eggs. Add both ingredients and fold in. Season to taste with black pepper. Transfer to a covered terrine dish and leave to stand in the refrigerator for at least 24 hours before serving. Perfect for an appetizer buffet, for example with ciabatta, but also as a side dish to a juicy meat or fish steak.