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Recipe: Leek Coulis edit
Created by: Anonymous
edit Ingredients
1 |
leek, about 1 1/2 cups cubed |
1 |
tablespoon butter |
1 |
clv garlic, chopped |
¼ |
cup fresh parsley, chopped |
½ |
cup dry white wine |
1 |
tablespoon cornstarch |
1 ½ |
cups 10% cream |
2 |
tablespoons fresh coriander, chopped |
|
|
|
edit Preparation
Step 1 |
In a heavy-bottomed pan melt the butter over a medium-high heat. Saute the leek, garlic and parsley for a couple of minutes. Add the white wine and bring the mixture to a simmer. Reduce the heat to low and reduce the liquid until just 1 tablespoon remains. |
Step 2 |
Dissolve the cornstarch in the cream and add it to the leeks. Cook over a low heat, stirring constantly until the sauce thickens. Season to taste. Add the fresh coriander and pour the mixture into a food processor and puree. Reheat and serve with lamb. |
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