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Carrots – leeks – vegetables à la crème

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Ingredients for 4 servings:

  • 5 carrots
  • 2 stalk(s) leeks, small
  • 1 tbsp clarified butter
  • 500 ml wine, white, dry
  • 200 ml whipped cream or Cremefine
  • 1 tbsp sauce thickener, light
  • 1 tbsp crème fraîche or sour cream
  • 2 tbsp herbs, chopped (chives, parsley)
  • Salt and pepper (white)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with fish and rice or tagliatelle

Clean the carrots and leeks, cut them into approximately 1 cm thick pieces, and fry them lightly in clarified butter. Deglaze with white wine and heavy cream and simmer over medium heat for about 15 minutes, until the vegetables are tender. Then stir in the sauce thickener, crème fraîche, herbs, and spices. Carrot and leek vegetable à la crème is excellent, for example, as a side dish with fried fish fillet and long-grain rice, or as a main course with whole-wheat tagliatelle.

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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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