550g baby carrots, scraped
150g baby leeks
2 tbsp. chopped dill to serve
600ml white wine
200ml olive oil
150ml lemon juice
2 bay leaves
2 celery sticks, cut into batons
1 tbsp. salt
½ garlic clove crushed
1 egg yolk
1 ½ tsp. white wine vinegar
½ tsp. Dijon mustard
½ tsp. salt
grated zest and juice of half a lemon
75ml vegetable oil
2 tbsp. capers, drained and finely chopped
Place the garlic, egg yolk, vinegar, mustard, salt and lemon juice in the bowl of a food processor. Start blending and then very slowly dribble in the oil until you get a thick mayonnaise. Fold in the capers and lemon zest and set aside.
Cut carrots and leeks into halves or quarters, depending on size.
Place the wine in a wide pan and boil for 2-3 minutes. Add all the other poaching liquor ingredients and bring to a simmer. Add the carrots, and then the leeks 3 minutes later, poach for a further 3-4 minutes. At this point the vegetables should be cooked but still crunchy.
Using tongues lift the carrots and leeks from the poaching liquor onto deep plates. Spoon some liquor around the vegetables, then add a spoon of the mayonnaise and sprinkle with dill.