Instant Pot Sherry-Braised Leeks on Toast with Red Pepper-Hazelnut Relish
By America's Test KitchenPublished on July 20, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine¼ cup hazelnuts, toasted, skinned, and chopped¼ cup extra-virgin olive oil, divided2 tablespoons chopped fresh parsley 1 teaspoon sherry vinegar 1 small garlic clove, minced1 teaspoon table salt, divided4 leeks, trimmed to bottom 6 inches, halved lengthwise, and washed thoroughly2 sprigs fresh rosemary ⅓ cup dry sherry ⅔ cup water 3 ounces (¾ cup) goat cheese, softened4 (½-inch-thick) slices rustic 100 percent whole-grain bread, toasted
Before You Begin
Look for leeks that are 1 to 1¼ inches in diameter at the base. If using larger leeks, peel away outer layers to achieve the correct size.
Instructions
- Combine red peppers, hazelnuts, 2 tablespoons oil, parsley, vinegar, garlic, and ¼ teaspoon salt in bowl; set aside for serving. (Relish can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before serving.)
- Pat leeks dry with paper towels. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Arrange half of leeks cut side down in single layer in pot. Cook, pressing gently on leeks with spatula to create good contact between leeks and pot, until well browned on first side, 4 to 6 minutes. Transfer leeks to plate, taking care to keep layers intact. Repeat with remaining 1 tablespoon oil and remaining leeks; transfer to plate. Turn off Instant Pot.
- Add rosemary sprigs to oil left in pot and cook, using residual heat, until fragrant, about 30 seconds. Stir in sherry, scraping up any browned bits, then stir in water and ½ teaspoon salt. Arrange leeks cut side up in pot in even layer (leeks may overlap). Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Discard rosemary sprigs. Transfer leeks carefully to plate and sprinkle with remaining ¼ teaspoon salt. Whisk ¼ cup braising liquid and goat cheese together in bowl until completely smooth. Spread goat cheese mixture evenly on toast and arrange on individual plates. Top with leeks and relish. Serve.
Time
45 minutesYield
Serves 4Ingredients
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
¼ cup hazelnuts, toasted, skinned, and chopped
¼ cup extra-virgin olive oil, divided
2 tablespoons chopped fresh parsley
1 teaspoon sherry vinegar
1 small garlic clove, minced
1 teaspoon table salt, divided
4 leeks, trimmed to bottom 6 inches, halved lengthwise, and washed thoroughly
2 sprigs fresh rosemary
⅓ cup dry sherry
⅔ cup water
3 ounces (¾ cup) goat cheese, softened
4 (½-inch-thick) slices rustic 100 percent whole-grain bread, toasted
Ingredients
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
¼ cup hazelnuts, toasted, skinned, and chopped
¼ cup extra-virgin olive oil, divided
2 tablespoons chopped fresh parsley
1 teaspoon sherry vinegar
1 small garlic clove, minced
1 teaspoon table salt, divided
4 leeks, trimmed to bottom 6 inches, halved lengthwise, and washed thoroughly
2 sprigs fresh rosemary
⅓ cup dry sherry
⅔ cup water
3 ounces (¾ cup) goat cheese, softened
4 (½-inch-thick) slices rustic 100 percent whole-grain bread, toasted
Ingredients
½ cup jarred roasted red peppers, rinsed, patted dry, and chopped fine
¼ cup hazelnuts, toasted, skinned, and chopped
¼ cup extra-virgin olive oil, divided
2 tablespoons chopped fresh parsley
1 teaspoon sherry vinegar
1 small garlic clove, minced
1 teaspoon table salt, divided
4 leeks, trimmed to bottom 6 inches, halved lengthwise, and washed thoroughly
2 sprigs fresh rosemary
⅓ cup dry sherry
⅔ cup water
3 ounces (¾ cup) goat cheese, softened
4 (½-inch-thick) slices rustic 100 percent whole-grain bread, toasted
Why This Recipe Works
In Catalonia there is a famed dish of grilled calçots (a type of local spring onion) served with a loose romesco —a sauce made of pounded almonds, garlic, peppers, oil, and vinegar. Here, halved leeks stood in for the calçots, and we used the Instant Pot's powerful sauté function to char them. We then braised the leeks in sherry and rosemary until meltingly tender and sweet. Not wanting to waste the flavorful liquid, we whisked in some goat cheese to turn it into a glossy, tangy emulsion and slathered it over toast. We topped it off with a hazelnut roasted pepper relish, which gave us the flavor of romesco without the knife work or the need to pull out a food processor.
Before You Begin
Look for leeks that are 1 to 1¼ inches in diameter at the base. If using larger leeks, peel away outer layers to achieve the correct size.
Instructions
- Combine red peppers, hazelnuts, 2 tablespoons oil, parsley, vinegar, garlic, and ¼ teaspoon salt in bowl; set aside for serving. (Relish can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before serving.)
- Pat leeks dry with paper towels. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Arrange half of leeks cut side down in single layer in pot. Cook, pressing gently on leeks with spatula to create good contact between leeks and pot, until well browned on first side, 4 to 6 minutes. Transfer leeks to plate, taking care to keep layers intact. Repeat with remaining 1 tablespoon oil and remaining leeks; transfer to plate. Turn off Instant Pot.
- Add rosemary sprigs to oil left in pot and cook, using residual heat, until fragrant, about 30 seconds. Stir in sherry, scraping up any browned bits, then stir in water and ½ teaspoon salt. Arrange leeks cut side up in pot in even layer (leeks may overlap). Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Discard rosemary sprigs. Transfer leeks carefully to plate and sprinkle with remaining ¼ teaspoon salt. Whisk ¼ cup braising liquid and goat cheese together in bowl until completely smooth. Spread goat cheese mixture evenly on toast and arrange on individual plates. Top with leeks and relish. Serve.
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