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Smokey's herb and leek vegetables

updated

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Ingredients for 2 servings:

  • 500 g leek
  • 1 tbsp rapeseed oil
  • 1 small onion(s), chopped
  • 2 clove(s) garlic, chopped
  • ½ bunch parsley, flat, chopped
  • ½ bunch chives, cut into rolls
  • 3 sprigs of tarragon, chopped
  • 100 ml broth
  • 100 ml white wine
  • 100 ml cream
  • 1 pinch(s) nutmeg, freshly grated
  • n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Low carb, suitable for SiS

Cut the leek into approximately 3 cm thick rings. Heat the oil in a pan and sauté the onions and garlic. Add the leek and sauté briefly. Deglaze with the white wine and stock and cook the leek for about 20 minutes, stirring occasionally, until softened. Add the cream and herbs and season with salt, pepper, and nutmeg. Simmer over very low heat until the sauce is slightly thickened. This leek sauce goes very well with roasted chicken breast or sausages.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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