Tar Valon Coins (Leeks with Spiced Hazelnuts)
A nod to heavy gold Tar Valon coins, these Leeks with Spiced Hazelnuts are the next best thing to having gold in your belt pouch. This rich savory side dish can be found at upscale inns and nobles’ dinner parties across the nations of Andor and Carhein, where the magic-wielding Aes Sedai who live in Tar Valon are viewed favorably by the ruling houses. One may even see these served by the kitchen in the White Tower in Tar Valon itself, where the sisters provide food to those who come for healing or advice.
Roasting leeks gives them a creamy center, the perfect texture to balance this strongly spiced crunchy topping. This would make a great Thanksgiving side dish! The recipe is easy to make dairy-free or vegan by swapping out the butter for a non-dairy version.
Tar Valon Coins (Leeks with Spiced Hazelnuts)
Equipment
- 1 baking sheet
- 1 Small saucepan or frying pan
Ingredients
- ½ cup crushed hazelnuts
- 2 Tbsp sesame seeds
- 2 Tbsp. butter or dairy-free butter
- 4 Tbsp. olive oil or avocado oil divided
- ¼ tsp. smoked paprika
- ½ tsp brown sugar
- ¼ tsp Kosher salt divided
- ½ tsp ground black pepper
- 1 garlic clove finely grated
- 4 medium leeks white and pale green parts only
Instructions
- Preheat oven to 375 degrees F.
- In a small saucepan over medium-low heat, cook hazelnuts for 3-5 minutes, just until they start to smell fragrant.
- Add sesame seeds, butter, and 2 Tbsp oil, stirring and swirling pan often, until nuts are a deep golden brown, 7–10 minutes.
- Remove pan from heat. Stir in paprika, brown sugar, 1/8 tsp kosher salt, 1/2 tsp. pepper, and garlic. Stir to combine. Set aside.
- Slice white and light green parts of leeks into thick coins. Gently rinse under cold water and ensure that there is not any dirt caught between the layers. Keep the slices intact as much as possible.
- Very gently toss leek coins with the remaining 2 Tbsp oil and 1/8 tsp kosher salt. Roast at 400 for 15 minutes on each side.
- Transfer leeks to a decorative platter, or divide between 4 small plates. Top with spiced hazelnuts.
