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Leek vegetables for light summer enjoyment

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Ingredients for 2 servings:

  • 1 kg leek
  • 1 onion(s)
  • 1 tbsp butter or margarine
  • some roux
  • 1 pinch of salt
  • 500 g water
  • 1 small amount of seasoning
  • ⅛ liter milk
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Side dish to meat dishes

Clean the leek and halve it lengthwise. Cut into approximately 3 cm long pieces, wash, and drain well. Peel and finely chop the onion(s). Heat butter or margarine and sauté the onion until translucent. Add the leek, mix with salt and seasoning, and add water. Sauté over medium heat for about 30 minutes until soft. Meanwhile, whisk the roux with milk and bring to a boil in a saucepan (about 5 minutes). Season the sauce with nutmeg, then add it to the leek mixture. It’s a great side dish for pan-fried dishes; potatoes and/or Brussels sprouts also work well.

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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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