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SaltyVegetarianNo gluten optionThermomix
30 minutes
4 peopleAbout this dish
Leeks cooked slowly in butter with a splash of water until they melt, then finished with crème fraîche. In French cooking a fondue of vegetables means cooked down until soft, and it has nothing to do with cheese fondue. It works as a side dish for fish or chicken, or spooned onto toast.
Ingredients
Leek3
Crème fraîche200 g
Preparation
1.
Trim and thinly slice the leeks, then rinse well.
2.
Melt a little butter in a pan and add the leeks with a splash of water.
3.
Cover and cook over low heat for 15-20 minutes, stirring occasionally, until soft and melting.
4.
Stir in the crème fraîche and season to taste.
5.
Simmer for another 5 minutes before serving.
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