Trine Hahnemann’s Steamed Leeks, Goat Cheese, and Almonds

December 6, 2016 3:17 pm Last Updated: December 6, 2016 3:17 pm

Steamed Leeks, Goat Cheese, and Almonds 

(Columbus Leth)
(Columbus Leth)

Number Serves



  • 8–10 leeks
  • 75g/5 tablespoons butter
  • 75g/ 1/2 cup almonds with skin on, chopped
  • 100g/3 1/2 ounces creamy goat cheese
  • 2 slices of rye bread, toasted and crumbled
  • Sea salt and freshly ground black pepper
  • Chervil, to decorate


Rinse the leeks and trim off both ends, but as little as possible so that the layers stay attached at the root and you keep the dark green at the other end too, which tastes marvelous. Place in a big sauté pan, pour in enough water to come halfway up the leeks, sprinkle with salt and pepper, cover and steam for 5 minutes or until soft. Remove with a slotted spoon, drain, then place on a dish.

While the leeks are cooking, heat the butter until brown in a frying pan, then add the almonds and toast until golden brown. Dot the goat cheese on top of the leeks and sprinkle over the toasted rye crumbs. Just before serving, spoon the brown butter and almonds over the top, sprinkle with pepper and top with chervil.

Reprinted from “Scandinavian Comfort Food: Embracing the Art of Hygge” by Trine Hahnemann. Published by Quadrille Publishing.