Sous Vide Baby Leeks | Recipe by

Sous Vide Baby Leeks with Truffle Butter Sauce and a Garlic and Herb Crumb

Sous Vide Baby Leeks with Truffle Butter Sauce and a Garlic and Herb Crumb Vegetables and Sides
  • COOK TIME: 2 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 6


Baby Leeks

  • 600g of baby leeks, after peeling and trimming
  • 9g of maldon salt
  • 18g of butter

Vegetable Stock

  • 2 fennel bulbs
  • 1 stick of celery
  • 1 leek, large
  • 1 onion, medium
  • 1 bunch of flat-leaf parsley
  • 1 tbsp of fennel seeds, level
  • 1 star anise
  • water

Garlic and Herb Crumb

  • 100g of ciabatta, ground into coarse crumbs
  • 1 garlic clove, finely crushed
  • 1 tbsp of flat-leaf parsley, finely chopped
  • olive oil, for frying

Truffle Butter Sauce

  • 20g of truffle, fresh or paste
  • 100ml of Noilly Prat
  • 250ml of white wine
  • 125g of unsalted butter



Recipe courtesy of Russell Brown from


  1. To make the vegetable stock, coarsely chop the fennel bulbs, celery, leek and onion and rinse in cold water. In a large saucepan over a medium heat, combine the chopped vegetables with the parsley, fennel seeds and star anise and add just enough water to cover all the ingredients. When the water comes to the boil, reduce the heat and simmer for 30 minutes. Set aside to cool for several hours or, if possible, overnight. Leave the chopped vegetables in the stock as it cools.
  2. To cook the baby leeks, preheat the water bath to a temperature of 85⁰C.
  3. Lie the leeks flat inside a vacuum bag. Place them side by side in a single layer and do not stack them on top of each other. If you run out of space, use extra vacuum bags. Chop the butter and scatter over the leeks. Add the maldon salt, then seal the bags.
  4. Place the bags in the water bath and leave to cook sous vide for 35 minutes.
  5. While the leeks are cooking, make the garlic and herb crumb. Start by frying the ciabatta crumbs in olive oil. When they start to brown, mix in the garlic and fry for a further minute. Take the pan off the heat and add the parsley. Stir in a little seasoning then spread the crumbs out on some kitchen paper to dry.
  6. For the truffle butter sauce, heat the white wine and the Noilly Prat in a medium saucepan until reduced to approximately 75ml. Using a fine sieve, strain the vegetable stock then measure out 750ml and add this to the alcohol reduction. Bring back to the boil and reduce by two-thirds.
  7. Warm one tablespoon of the reduction in a small saucepan over a gentle heat. Melt in the unsalted butter, using a whisk to combine it with the reduction. To finish, grate in the fresh truffle or stir in the truffle paste, depending on which you are using.
  8. To serve, warm six plates. Remove the leeks from the vacuum bags and drain on kitchen paper. Place an equal number on each plate then generously drizzle with the truffle sauce and sprinkle the garlic and herb crumb over the top.
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