Instead of making leek patties, we make this tangy relish that combines leek and pomegranate.
I’ve never made leek patties for our Rosh Hashanah simanim. (We do have a recipe for them here on Between Carpools.) It’s not something my family would enjoy eating. For a few years I made Yussi Weisz’s leek and olive salad and that covered our base for leeks. But last year I was inspired to try something new with the leeks and this simple, two-ingredient recipe was born.
Just a heads up – leeks can be very dirty between all the layers.
You can’t just rinse and slice them.
Peel off the outer layer
and then slice the leek lengthwise.
You’ll then need to rinse well in between each layer. (Regarding checking for insects, please consult your LOR.)
Once you’ve cleaned and checked all the layers,
slice the leek into half circles.
Sauté the leeks in olive oil and season with salt and pepper.
When the leeks are soft and a bit golden, add the pomegranate concentrate.
Simmer until the liquid reduces by about half.
Remove from heat and the relish will thicken more as it cools.
Pomegranate Leek Relish
Ingredients
- 2 leeks
- 2 tbsp olive oil
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ cup pomegranate concentrate
Instructions
- Sauté the leeks in olive oil and season with salt and pepper.
- When the leeks are soft and a bit golden, add the pomegranate concentrate. Simmer until the liquid reduces by about half. Remove from heat and the relish will thicken more as it cools.
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