Steamed leek rolls

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This recipe is ideal for the steam oven and puts a delicious vegetarian meal on the table.




 Put the cherry tomatoes, olive oil, thyme, pepper, salt and garlic in a bowl and steam for 20 minutes at 85 degrees or put them in an oven at 200 degrees for 10 minutes.

 Meanwhile, wash the leek and cut off the top green pieces so that you only have the thick stem left. Cut the stem into pieces of about 6 cm. Push the inner part out and leave about 3 layers of leek on the outside so that you are left with a thick hollow tube. Finely chop about half of the part you pushed out.
 Fry the finely chopped leek in a pan together with some tarragon and let it cool. Whisk together the ricotta, lemon zest, pepper, salt, egg yolks and breadcrumbs. Stir in the fried leeks. If the mixture is still very runny, you can add some extra breadcrumbs.
 Spoon some of the ricotta mixture into a piping bag (or sandwich bag with a cut tip) and fill the leek tubes with it. Place them on a perforated plate and steam them for 15 minutes at 100 degrees in the steam oven. You can also steam them in a steamer basket, but then you can’t prepare them all at once. Delicious with some baguette to dip in the olive oil.
You can make this delicious leek soup  from the pieces of leek that you have left over . for this dish I was inspired by a recipe from the book ‘The tastiest recipes for the steam oven’.

Source: Leukerecepten by leukerecepten-nl.
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