Ingredients

For 1 jar of "rillettes"

• 1 large leek
• 70ml dry white wine
• 1 Tablespoon vegetable broth
• 1 Tablespoon lemon juice
• 1 Tablespoon nutritional yeast
• 1 Tablespoon peanut butter
• 50g crushed peanuts
• 1 Tablespoon white peppercorns

Preparation

Cut the leek in half lengthwise and wash it thoroughly. Then cut it into 2 cm sections.

Heat a pan and add a drizzle of olive oil. Add the leek and vegetable broth. Sauté over medium heat until the leek becomes tender.

Deglaze with white wine. Allow all the white wine to evaporate.

Transfer the leeks to a blender. Add the peanut butter, nutritional yeast, and lemon juice. Blend until you have a smooth mixture with the leek fibers still visible.

Add the peanuts and peppercorns. Adjust the seasoning with salt and lemon juice.

Let it cool in the fridge, then serve as a dip with vegetables or bread.