Olive Oil Leeks

by: Chef Allysa Adamson

Compatible Wolf Appliances:


Leeks can be difficult to cook whole as the outside tends to overcook before the center softens up. Cooking them on the Sous Vide Mode prevents this from happening as the low, constant temperature allows the leeks to be cooked exactly the same all the way through. If done correctly, the end product is silky and delicate.

Prep Time
Cook Time


Sous Vide

Rack Position

Perforated Pan
Position - 2


  • 6 leeks
  • 1 tablespoon extra virgin olive oil, divided
  • Kosher salt
  • romesco sauce (other recipe available on culinary scene)
  • toasted hazelnuts, chopped


Cut off tough green tops and trim root ends from each leek. Wash leeks well under cool running water, as dirt will often hide in the interior layers. Cut each leek into two or three equal lengths.

Toss leeks with olive oil and season with salt. Place in a vacuum seal bag. Seal the bag using the Wolf Vacuum Sealer at seal strength 3 and vacuum strength 3. Place the leeks on the perforated pan for the Wolf Legacy Convection Steam Oven.

Place the perforated pan on a rack in position 2 in the Wolf Legacy Convection Steam Oven. Select Quick Start, Sous Vide, and Enter. Set the Temperature to 185°F, and the Duration to 1 hour. Finally, select Start Operation.

Once the leeks are done cooking, transfer the bag of leeks to a tray. Sear the leeks in a hot pan for a couple of seconds on both sides.

Put leaks on a plate, and season with salt and freshly cracked pepper. Top each leek with romesco sauce and hazelnuts.