Three-cornered Leeks Giardiniera is a modern British recipe (based on an Italian original) for a classic relish made with fresh wild three-cornered leeks, capers and vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Three-cornered Leeks Giardiniera.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic Italian relish (Giardiniera simply means 'from the garden') that's flavoured with the wild edible, three-cornered leeks.
Ingredients:
120g whole three-cornered leeks (including bulbs and flowers), washed and finely chopped
120ml water
30g capers, chopped
120g celery, diced
120g red onion, diced
90g red bell pepper, diced
30g sun-dried tomatoes, diced
100g cauliflower, separated into florets
100g broccoli, separated into florets
1 tbsp fresh thyme leaves, minced
1 tsp cracked black pepper
olive oil, to taste
freshly-squeezed lemon juice, to taste
Method:
Bring a pan of water to a boil and use to steam the three-cornered leek pieces for about 3 minutes. Drain, then set aside in a bowl until cold.
Meanwhile combine all the remaining ingredients together then stir-in the three-cornered leeks. Add olive oil and lemon juice to taste (About 4 tbsp olive oil and 2 tbsp lemon juice) then use the relish to top sandwiches, pizzas and bruschetta.
