Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 425 kcal | 120 kcal |
| Protein | 5.7 g | 1.6 g |
| Fat | 23 g | 6.5 g |
| saturated | 3.2 g | 0.9 g |
| Carbohydrate | 47.4 g | 13.4 g |
| sugars | 14.8 g | 4.2 g |
| Fibre | 6.8 g | 1.9 g |
| Sodium | 1491 mg | 423 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.5 kg medium-sized leeks (about 17 medium), sliced thinly
- 5 1/2 tablespoons olive oil
- 2 3/4 teaspoons Himalayan crystal salt
Instructions
- Split the leeks lengthways before you wash them and fan the layers open under the tap. Grit works its way down between the layers as a leek grows, and rinsing a whole one only cleans the outside.
- Use the white and pale green parts and keep the dark tops for stock. The dark leaves are tough to begin with, and drying makes them tougher rather than tenderer.
- Slice thinly across so each piece falls apart into rings. Rings dry evenly; a length of leek keeps its layers stacked and holds water between them.
- Toss the rings with the oil and salt until every piece is glossed. The oil does more than flavour — it carries the salt onto the surface, and salt starts pulling water out from the first minute on the tray.
- Scatter the rings loosely across the trays, breaking up any clumps with your fingers. Oiled leek sticks to itself and a clump will dry as one wet lump.
- Dry at 41 °C for 9 hours. They are ready when a ring shatters between finger and thumb instead of folding, and nothing feels cool or pliable at its thickest point.
- Tip them onto a plate and leave them until they are stone cold. Any that turn soft as the heat leaves them were not finished, and belong back on the tray.
- Jar them with the lid tight, away from the stove, and use them within three months. Oiled vegetables do not keep as long as plain ones, and these go into soup or chowder straight from the jar without rehydrating.
