Sous Vide Leeks with Pomegranate Port Reduction

Louiie Victa
Louiie Victa
August 10, 2020
A wonderful accompaniment to any main dish, these leeks are cooked Sous Vide in the Anova Precision Oven and then finished with high heat on the grill. Served with Rosemary Port reduction, and topped with fresh pomegranates and micro greens, this dish also makes an excellent vegetarian first course option.
Prep Time
Cook Time
Sous Vide Leeks with Pomegranate Port Reduction
4 Stalks
¼ Cup
Unsalted Butter
1.5 Cups
Port or other Sweet Red Wine
Shallot, thinly sliced
2 Cloves
Garlic, thinly sliced
2 Sprigs
Bay leaf
1 Tbsp
Agave Nectar
¼ Cup
Pomegranate Seeds
1 Tbsp
Olive Oil

1. Preheat Oven

Preheat Oven to 183 F, 100% steam, Sous Vide mode.
Sous Vide Mode: On
Steam: 100%
Temp: 183°F
Heat: Rear

2. Wash, Trim, and Cut Leeks.

Trim green part of leeks as well as root. Make sure to peel layers that may seem too tough. Wash very well under running water. Cut Leeks into 1 1/2 inch even lengths. Arrange in a baking pan with a rack. Put a pat of butter on each piece.
Wash, Trim, and Cut Leeks.

3. Cook Leeks in Oven

Sous Vide Mode: On
Steam: 100%
Temp: 183°F
Heat: Rear
01:00 Timer

4. Prepare Port Reduction

In a heavy bottomed skillet over medium heat, heat olive oil to shimmering. Add shallot and sauté, stirring frequently so as not to burn. Add garlic slices and season with a pinch of salt and pepper. Add remaining ingredients and cook, stirring occasionally until reduced to 1/2 cup, about one hour. Strain while still hot through a fine meshed strainer. Return to skillet and swirl in a pat of butter for sheen. Reduction will thicken as it cools.
Prepare Port Reduction

5. Preheat Grill or Cast Iron Grill Pan

Take Leeks out of Oven and set aside. Preheat grill / griddle to medium high heat. Drizzle leeks with olive oil and place on grill. Be careful not to move them around too much, as they might fall apart. Cook on each side for about 2-3 minutes or until grill marks appear.
Preheat Grill or Cast Iron Grill Pan

6. Plating and Assembly

On a serving platter, take cooled Port Reduction and make small dots / random sauce pools with a small spoon. Place grilled leeks, marks side up on each sauce pool. Sprinkle Pomegranate seeds as well as micro greens on dish.
Plating and Assembly
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