The accessory that fits both meat, poultry and fish!
Ingredients
- 2 pcs leek
- 2 tbsp butter
- 1 dl white wine
- 3,5 dl whipping cream
- salt and pepper
I think leeks are very good, but best of all it is when you make a good leek stew. This creamy accessory tastes wonderful of leeks, cream and white wine. Not all vegetables are as suitable for fish as meat, but I think it is. Here is my recipe and best tips for making leek stew.
Step 1
Start by cutting off the lower stem and top of the leek. I cut it into strips along the length before I cut it into pieces.
Step 2
Leeks are constructed by nature with great potential to have some soil, sand or manure between the mixtures. Then put all the cut in a strainer and rinse well under cold water.
Step 3
Brown the butter in a saucepan or pan. When the butter starts to brown, I add the leek. Fry the leek for 5-10 minutes on high heat until it has become a little softer and some liquid has evaporated. Pour in white wine and cook until it is almost gone too.
Step 4
Pour in the whipped cream and mix well. Turn down the heat to medium and let the leek stew simmer for 10-15 minutes until the cream has thickened and the leek is completely soft. Season with salt and freshly ground pepper.
Step 5
Leek stew can be prepared in good time and reheated before serving. This delicious accessory is perfect for fish, shellfish, poultry and meat. If you like the taste of Leek, you will love this recipe.
