Name: Corn, Leek, Cauli & Chilli Crisp Chowder with Preserved Lemon Gremolata
Prep time: 25 min
Cook time: 55 min
Yield: 4
Ingredients: FOR THE CHOWDER; 100ml rapeseed, vegetable or sunflower oil; 4 large leeks, trimmed, washed, halved lengthways and sliced into 1cm semicircles, outer peel reserved; 4 large corn on the cobs; ½ a cauliflower, florets and stems cut into bite-sized cubes; 1 head of garlic, roasted, cooled and squeezed into a paste; 235ml plant-based milk mixed with 1 tbsp cornflour; 2 tbsp coconut oil; 2-3 tbsp freshly squeezed lime or lemon juice; 120ml crispy chilli oil; Sea salt and freshly ground black pepper; FOR THE GREMOLATA; 60g flat-leaf parsley; 2-3 tsp Greek oregano leaves; 4-5 garlic cloves, smashed; 2-3 strips of preserved lemon peel, cut into 1cm thick strips; 3 tbsp lemon juice, to taste; 175ml extra-virgin olive oil

VMG Recipes