Braised leeks

Ingredients for 2 servings:

• 300 g leek
• 30 g butter
• 40 ml port wine, white
• 40 ml dry white wine
• 40 ml vegetable stock
• ½ tsp white pepper, finely ground
• n. B. Salt
• 20 g hazelnuts, chopped
• 20 g fried onions
• 20 g butter
• 1 tsp, crushed paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

cooked in a wine sauce

Trim the leeks, cut them into 4cm pieces, and brown them on both cut sides in 30g butter. Pour in the port wine, reduce the heat, and then deglaze with the white wine and stock. Season with salt and pepper. Place the pan on the middle shelf of an oven preheated to 180°C using top/bottom heat and close the oven door. Cooking time: approximately 20 minutes. Meanwhile, melt the 20g butter in a small pan and lightly toast the crushed nuts. Stir in the paprika and fried onions, and season to taste with salt. Carefully arrange the leeks upright on a plate, spread the nut and onion mixture over them, and drizzle with the remaining sauce.