Braised Leeks
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.5 | kg | Leeks |
| 1 | l | KNORR Paste Bouillon Clear Vegetable |
| 50 | g | KNORR 1-2-3 ROUX White |
| 30 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 5 | g | Parsley , chopped |
Preparation
Advanced Preparation
Warm the serving dishes. Cut the roots from the leeks, remove any discoloured outside leaves and trim the green. Cut through lengthwise and wash well under running cold water.
Method
1. Tie in neat bundles and blanch for 3 minutes in boiling stock.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr of boiling/hot water.
3. Place the leeks on a bed of root vegetables, barely cover with stock in a large heavy-based pan. Cover with a lid and cook until tender from between ½ to 1 hour.
4. Remove the leeks from the pan and fold neatly and arrange in the warmed serving dish. Strain the bouillon, add to a saucepan, bring to the boil and lightly thicken with the roux, add the cream and parsley.
5. Mask the sauce over the leeks in the serving dish and serve as an accompaniment to a main course of choice.
Handy Hints
This dish can be recreated with onions and a number of vegetables and can be finished under the grill with grated cheese on top.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish. Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
