Saturday, 24 March 2007

Creamed Leeks

Makes 3 generous portions (or one large for me heehee)


2 large leeks
1oz butter
1 tbsp olive oil
2 tbsp cream (d or s)
about 100 ml hot water mixed with a pinch of marigold bouilion powder

1) Halve and slice leeks, rinse well

2) Make the boulion up

3) Using a large pan, heat the butter and oil, add the leeks, stir well and cover for 4-5 mins, if needed add a little of the bouilion mix (sometimes the leeks retain a lot of water and is not always needed.

4) Simmer for approx 20 mins, repeating step 3 as required

5) Remove from heat and stir in the cream, season to taste and serve

Goes well with potatoes and salmon

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