1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly ground black pepper
Sprigs of fresh parsley to garnish
9 ounces potatoes, grated
9 ounces carrots, grated
12 ounces celery root, grated
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons butter, melted
1 egg, beaten
1 tablespoon olive oil
1. In a large sauté pan, heat 1 tablespoon butter or olive oil over medium-high heat. Add the chopped leeks and sauté, stirring occasionally, until they turn bright green and begin to become tender. Remove from the pan and set aside to slightly cool.
2. Put the oil, vinegar, honey, and seasoning in a screw top jar and shake to mix. Pour over the leeks, toss to mix, and leave to marinate for 2 hours.
3. To make the croustades: mix the potatoes, carrots, and celery root; toss in the garlic and lemon juice. Mix in the butter and egg. Season. Divide the mixture into 8 and pile onto 2 cookie sheets lined with parchment paper, forming each into a 4-inch round. Brush with oil. Bake in a preheated oven at 425 degrees F. for 30-35 minutes until crisp and golden.
4. Heat the leeks and marinade for 2-3 minutes, then spoon over the croustades, garnish with parsley then serve.