Barley And Caramelized Leek Pate

Barley And Caramelized Leek Pate


  • 250 g chopped leek
  • 1 tablespoon olive oil
  • 1 dl white wine
  • 2 tablespoons Balsamic vinegar
  • sea salt, pepper
  • 150 g cooked barley
  • 50 g almonds
  • pinch of dried dill
  • 6 – 8 dried tomatoes


First, you should caramelize leek. Place chopped leek into some pan, add oil and water and saute until soften. Then add white wine and cook until wine is evaporated, then add Balsamic vinegar, salt and pepper to taste. Place into a blender, add cooked barley and other ingredients and press ON. That’s it.

Balsamic vinegar is allowed in non-restriction period.

Barley And Caramelized Leek Pate

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