Leeks

Braised leeks with mustard

Name: Braised leeks with mustard
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 6 mini leeks; 125 ml (1/2 cup) of celery sliced into juliennes; 125 ml (1/2 cup) of carrots sliced into juliennes; 15 ml (1 tablespoon) of butter; 5 ml (1 teaspoon) of thyme or 15 ml (1 tablespoon) of fresh thyme branches; 1 Bay leaf; 2 fresh parsley branches; 250 ml (1 cup) of chicken broth; 30 ml (2 tablespoons) of Dijon's mustard; 125 ml (1/2 cup) of cooking cream; Salt and pepper up to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 10

Portions 4

Freezing No

Ingredients Preparation

Ingredients

6 mini leeks
125 ml (1/2 cup) of celery sliced into juliennes
125 ml (1/2 cup) of carrots sliced into juliennes
15 ml (1 tablespoon) of butter
5 ml (1 teaspoon) of thyme or 15 ml (1 tablespoon) of fresh thyme branches
1 Bay leaf
2 fresh parsley branches
250 ml (1 cup) of chicken broth
30 ml (2 tablespoons) of Dijon's mustard
125 ml (1/2 cup) of cooking cream
Salt and pepper up to taste

Preparation

Side-by-side mode

Slice roots and green leaves parts of mini leeks. Brown celery and carrots into butter for 2 minutes. Add thyme, Bay leaf, parlsey and chicken broth. Bring to a boil. Add leeks and simmer for 5 minutes half covered.
Remove leeks from broth and set aside. Throw parsley branches and Bay leaf. Bring broth to a boil, add Dijon's mustard and cream. Reduce for 2 minutes. Salt and pepper. Pour sauce over leeks.