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Leek vegetables with dill cream

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Ingredients for 4 servings:

  • 750 g leek
  • 1 tbsp butter
  • 1 tsp flour
  • 50 ml vegetable broth (instant)
  • 1 bunch of dill
  • 100 ml whipped cream
  • 2 tbsp horseradish, grated
  • herbal salt
  • pepper
  • 1 tsp lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Slice the leek into rings. Sauté in butter. Dust with flour, stir, and pour in the broth. Stir well, cover, and simmer over low heat for 5 minutes. Finely chop the dill. Stir in the cream and horseradish. Season with salt, pepper, and lemon juice, adding the dill last.

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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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