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Saturday, March 29, 2014

Fondue de Poireaux


If there's one vegetable that I've really been enjoying a lot since arriving in France, it's Poireaux or Leeks. The leek belongs to the same family of the onions, but unlike the onion it does not form a tight bulb at its end. After making sure to wash it thoroughly (because of the soil and dirt), I like to remove several leaves off and discard the darker green part. This is tougher at the bite. I enjoy leeks several ways, whether it is boiled, sauteed, or steamed. Click here, here, and here. I have yet to try them raw - in fact, I wonder if it's possible. Anyways, I especially like to partner leeks with fish and seafood. The two together is just wonderful, whether it is served combined or separated.



Clean the leeks thoroughly and cut in bite slices.



Heat a wok / big pan on medium fire. Add a tablespoon of butter and oil. When the butter melts, add the sliced leeks. Season with salt. Saute until the leeks soften while stirring continuously.



Add a tablespoon of creme fraiche. Stir.



Season with a pinch of nutmeg, salt, and black pepper. Serve hot and enjoy!



Lunch is served: Baked White Fish, Fondue de Poireaux, and White Rice

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