Leek Ash

While traveling through Norway, Chef Rosendale picked up this technique of making powder from charred leeks from some of his friends in Stavanger. It is intended to add a charred, smoky flavor profile that can be used in an array of applications. One of our favorite ways to use it is by mixing it into a mousse and layering the mousse with pork loin. It is also delicious used as a seasoning over vegetables, cheese, and fish. We recommend using it carefully, as a little bit goes a long way. Feel free to use this technique with a range of other vegetables—get creative!

• Servings N/A
• Dish Side
• Time 15 minutes
• Skill Beginner