Leeks French Style (2 Ways)
Two classic French leek recipes: Leeks with vinaigrette and Leeks with creamy cider sauce.
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- •LeeksUse the white part only
- •Rock saltFor boiling water
- •French dressingFor vinaigrette version
- •LemonJuice only
- •OnionFinely sliced
- •FlourFor roux
- •ButterFor roux
- •SaltTo taste
- •White pepperTo taste
- •NutmegFreshly grated
- •CreamFor velouté
- •CiderFor velouté
- 1
Prepare the leeks by trimming and cleaning the white parts. Tie them together with string.
5 min
- 2
Boil the leeks in salted water until tender. Cover the pot while cooking.
10 min
- 3
For the velouté, melt butter in a pan and cook sliced onions until soft.
5 min
- 4
Add flour to the onions to make a roux. Cook for a few minutes to remove the floury taste.
2 min
- 5
Add cider to the roux and increase heat to thicken.
3 min
- 6
Add lemon juice and cream to the thickened mix. Season with salt, white pepper, and nutmeg.
3 min
- 7
Remove leeks from water, let them drain and rest.
5 min
- 8
Serve leeks with either vinaigrette or the creamy cider sauce.
2 min
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