Braised Leek

1. First cut the leek into 3 pieces (from light to dark green) and then into fine strips. Put in a large sieve following the colors and wash well. Let it drain well – or even better – put it in a kitchen towel and knock out the remaining water with circular movements.
2. Now put the ghee, the onion cut into strips and the garlic that you have cut into thin slices on a plate.
3. Now the leek strips are placed on the plate one after the other at intervals of one minute (first dark green, then light green and finally white). This is important so that we can achieve a uniform cooking point. The dark one of the sticks takes three times as long to cook. Season with the chilli powder and salt. Mix everything well once and give color over high heat.
4. When all strips are well roasted, season the vegetables with Ras el Hanout and add the condensed milk to bind the vegetable stock.
5. The vegetables go well with all meat and poultry dishes.

Bon appetit and culinary greetings your Biggi ♥