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Leek vegetables

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Ingredients for 4 servings:

  • 1 kg leek
  • ½ liter vegetable broth, strong
  • 100 ml Cremefine, for cooking
  • salt and pepper
  • nutmeg
  • 5 tbsp sauce thickener, light

Instructions

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

classic with light sauce, as a side dish

Clean the leek. To do this, trim off all the dark green parts, remove the root, and quarter the stem. Then cut it into thin pieces. Wash the sliced ​​leek thoroughly. Place the leek in a saucepan and sauté briefly without adding any fat, then deglaze with the vegetable stock. Cook the leek for about 5 minutes. Stir in the sauce thickener with a whisk, bring to a boil briefly, and finish with the Cremefine. Season the leek with salt and pepper and fresh nutmeg to taste. Delicious with boiled potatoes, meatballs, or turkey schnitzel.

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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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