Leeks in a delicate sauce topcook.tomathouse.com
Preparation:Halve 1 bunch of leeks lengthwise, then cut into 3-inch (7.5 cm) pieces. Steam in a steamer until tender, 10-12 minutes. Pour 1 tablespoon of olive oil into a saucepan, add 1 chopped shallot and cook for 2 minutes, season with salt. Stir in 1 tablespoon of flour and cook for 1 minute. Stir in 1 cup of chicken broth and cook until thickened, 4 minutes. Stir in 1.5 tablespoons of Dijon mustard and 3 tablespoons of chopped parsley. Spoon the sauce over the cooked leeks. Ingredients:
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