John Myers
Ingredients for 2 servings:
- 1 onion(s), sweet
- 4 leeks
- Oil for frying
- 350 ml vegetable stock
- 150 ml oat cream (oat cream cuisine)
- 2 tsp cornstarch
- salt and pepper
- possibly nutmeg
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
very tasty and vegan
Peel and finely chop the onion. Trim and wash the leek thoroughly, and slice into rings. Heat the oil in a pan and sauté the diced onion for 2-3 minutes. Add the leek, sauté briefly, and then deglaze with the vegetable stock. Cook the leek over medium heat until al dente. To thicken, pour some of the cooking liquid into a cup and stir in the cornstarch until smooth and no lumps remain. Stir in the oat cream in the pan and season the creamed leeks with salt, pepper, and, if desired, freshly grated nutmeg. Gradually add the cornstarch to the vegetables, stirring constantly, and allow to thicken until the desired consistency is reached.
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