John Myers
Ingredients for 2 servings:
- some clarified butter
- 250 g leek, cut into rings
- 2 m.-large spring onions
- 3 g garlic
- 1 tsp powdered sugar
- 2 pinches of chili salt
- 1 pinch(s) nutmeg, ground
- 120 ml sweet cream
- 2 tbsp white wine, semi-dry, e.g. Riesling Spätlese
- 1 tsp cornstarch
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
an alternative side dish to game
Peel the garlic, wash, trim, and slice the spring onions and leeks. Brush a pan with clarified butter using a brush or similar. Sauté the leeks, onions, and garlic over medium heat. Dust with powdered sugar and toss the vegetables vigorously several times. Once the vegetables have browned, add half of the cream and continue to simmer. Season with chili salt and nutmeg. Add the remaining cream and simmer gently. Mix the cornstarch with the white wine and add it a teaspoon at a time to thicken the sauce until the desired consistency is reached. We like the leeks best when they still have a bit of a bite.
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