Leek sauce (2)
Instructions
Wash and thinly slice the leek, Cook for about 5 minutes in boiling vegetable stock.
Pass the Blender, add the white wine (about 1 tablespoon) and pass by a strainer.
Bring the liquid obtained boiling in a pan with seasoning salt, off the heat then add the potato starch diluted in a finger of hot water.
Once cooled, add the cream.
Very delicate marries well with fish and cereals.
Ingredients and dosing for 2 persons
- 50 g of leek
- 13 cl of vegetable broth
- White wine
- Salt
- 1/2 teaspoon of potato starch
- 2 tablespoons of vegetable cream