Leeks vinaigrette, salt-baked carrots and parsnips, tarragon and sunflower seeds

Name: Leeks vinaigrette, salt-baked carrots and parsnips, tarragon and sunflower seeds
Yield: For 8 as a starter
Cuisine: French
Ingredients: 2 tarragon sprigs, leaves removed from stem; 3 tbsp sunflower seeds, toasted; 4 garlic cloves, sliced; 500 g (1 lb. 2 oz./2⅔ cups) coarse salt; 6 thyme sprigs (or 1 tsp leaves); 2 tsp rosemary leaves; 300 g (10½ oz.) parsnips (about 3); 6 thyme sprigs (or 1 tsp leaves); 75 ml (5 tbsp) sunflower or light olive oil; 600 g (1 lb. 5 oz.) carrots (4 or 5; I used a variety of colours); 3 tbsp white vinegar (cider, white wine or rice vinegar); 75 ml (5 tbsp) sunflower or light olive oil; 3 tbsp white vinegar (cider, white wine or rice vinegar); 3 tbsp white vinegar (cider, white wine or rice vinegar); 3 tbsp white vinegar (cider, white wine or rice vinegar); 3 tbsp mustard (I used a mixture of English and grain); 3 tbsp mustard (I used a mixture of English and grain); 3 tbsp mustard (I used a mixture of English and grain); 800 g (1 lb. 12 oz.) leeks (about 4 medium)

Preparation info

For
8
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

I vividly recall eating leeks vinaigrette for the first time at Père Lachaise cemetery in Paris in 1996. I was off to find the tombs of Oscar Wilde, Edith Piaf and Chopin and had stopped in a deli to get some rillettes and bread, and bought these marinated leeks. I fell in love with them then and there. The salt-baked carrots and parsnips are very ‘on trend’, although, like me, you may have been baking whole fish in a salt crust for years a

Ingredients

Europe
France
Starter
Gluten-free
Vegan
Paris
Mediterranean

Ingredients

Method