Onion – Leek – Vegetables for every occasion

Ingredients for 2 servings:

• 1 bunch of spring onions
• 1 stalk(s) leek, larger, or 2 small (leeks)
• 2 tsp sugar or vanilla sugar
• 1 tsp vegetable broth, instant
• 1 jar white wine, alternatively water + lemon juice
• Herbs, fresh or dried, as desired
• salt and pepper
• olive oil and butter
• possibly balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Starter, vegetable side dish, varied, simple, good

Peel the onions and leeks and cut into bite-sized pieces (about 2-3 cm for the onions, a little thinner for the leeks, 1-2 cm). Halve or quarter thicker spring onions if desired. Heat olive oil and butter in a pan, sauté the vegetables (depending on the size of the pieces) for 3-4 minutes, turning occasionally. Then add the sugar or vanilla sugar and sauté for another 3-4 minutes, stirring frequently. Remove the vegetables from the pan, stir in the stock and herbs, deglaze with white wine, and reduce slightly. Add the vegetables back to the heat, bringing to a boil, and reduce the liquid almost completely. Season to taste with pepper, salt if desired, and perhaps a dash of balsamic vinegar. It tastes delicious as a vegetable with various meat and fish dishes (they shouldn’t have too dominant a sauce, however, as this would overpower the delicate flavor of the vegetables), but also as an appetizer—on its own, with balsamic vinegar as a vegetarian appetizer, or as a bed of vegetables for non-vegetarian dishes such as a few thin slices of duck breast, chicken fillet, pork fillet, shrimp, briefly pan-fried salmon or tuna, etc.—a very simple and wonderfully versatile recipe. The vanilla sugar adds a very special touch to the dish.