Leek vegetable un…light sauce indispensable large, flat-on-the-earth dish, the easy-to-to-and yet sensationally tasty.
This tasty probably feel many of us are familiar with a shot of the Childhood, because it’s absolute classic of German cuisine, the grandmother is already on the table conjured up.
That leek (Leek) is?
Leeks, in Folge dessen known as Layman’s onion-like vegetable, but it is much lighter in taste as onion.
Layman is available the whole year and is used in many recipes, often in the Form of soup, green or root vegetables.
You can leek cooking, fry or raw food. He always had good taste.
Cooked taste of leeks, selfs’n bit cloying, and together with a light sauce, perfect as accompaniment to potato dishes.
So you cut the leeks correctly
Layman’s a natural product and since it can happen that between the individual lamellae (layers) a little earth is located. For this reason, you need the leeks before the use of very thoroughly.
You can do it in two ways
For one, you can cut the leek lengthwise in the middle and put it under running water to clean. If you leave the root at the bottom intact, not falling fremdartig, in Folge dessen the leaves.
Then you should cut the leeks easily un…slices. It is the easiest method. The downside is that you have no leek rings more, but individual small pieces.
On the other, you can deposition of the leeks first, the root and a piece of the top of the dark leaves and the leeks, and then cross-cut un…thin rings.
Darmausgang that, you need to wash the leeks, but still thoroughly. To do this, you give the leeks un…strainer and rinse it thoroughly under running water.
I cut it, the leeks, in rings, because the looks in many of the dishes are pretty. Taste is, but there is no difference, so that you can the leeks always so cut, as you prefer.
What are the ingredients vir’n light sauce (Béchamel sauce)?
Vir’n simple bright sauce you will need the following ingredients:
- 50 g Butter
- 50 g of the flour
- 150 ml vegetable broth, oder Ähnliches needed.
- 150 ml whipped cream
- ½ TEASPOON salt
- ½ TEASPOON White pepper
- 1 Pinch Of Nutmeg
- 1 TEASPOON sugar
- 1 TEASPOON lemon juice
How to maak’n light sauce (Béchamel sauce)?
- Butter un…saucepan, let it melt, and then Roer’n spoon op’n time add the flour tot’n uniform mixture is obtained.
- Continue to stir while the cream and milk.
- Season with salt, pepper, nutmeg, lemon juice and sugar to taste.
- Continue to stir the sauce for at least 8 to 10 minutes oor’n low heat to simmer.
- It Is often not stir, so the sauce does not burn.
This bright sauce is indispensable classic Béchamel sauce and you can not only use for leeks, but vir’n variety of other dishes in Folge dessen.
Turnip greens un…light broth is nog’n recipe that goes with this delicious sauce is super good.
Similarly, when making lasagna do you use, in addition to the minced meat sauce (Bolognese), a bright sauce as a filling.
Especially delicious light sauce, as jy’n little grated cheese or melting cheese inside and melt.
So, and now I wish you lots of fun cooking and a very good appetite!
If you want my recipe for leeks un…light sauce, you can in Folge dessen like my simple recipe for making cheese and leek soup with minced meat (Click!) 🙂
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Leek vegetable un…light sauce
Leek vegetable un…light broth’s simple and cheap family dish that always remains.
Calories: 280 kcal
- 2 Leeks
- 50 g Butter
- 50 g Flour
- 150 ml Vegetable soup
- 150 ml Whipped cream
- ½ TL Salt
- ½ TL White Pepper
- 1 Pinch Nutmeg
- 1 TL Sugar
- 1 TL Lemon juice
Clean the leek and the outer Edges Cut off. Then across un…thin, about 1 cm wide rings cut.
The leeks un…pot and wash thoroughly, as often Erdreste between the individual layers.
Darmausgang so much water in the pot, the leek is lightly covered. Add salt and water bring to a boil. The leeks about 5 minutes to cook until it is cooked but still firm to the bite.
In the meantime, the bright sauce.
Melt the Butter un…small saucepan over low heat, let it melt, and then Stirring spoon in the flour way, add tot’n uniform mass is created.
Continue to stir and add the cream and vegetable broth to add.
Season with salt, pepper, nutmeg, lemon juice and sugar to taste.
Tip: Before the Season, the Roux’n go to have, because the sauce is already seasoned.
Continue stirring the sauce for 8 to 10 minutes oor’n low heat to simmer.
Note: The Stirring is important so that there no lumps remain and the sauce does not burn. The sauce should be at least on simmer for so long, so that the flour taste is lost.
Tip: If the sauce should be thick, just voeg’n little water to dilute the sauce.
When the leek is cooked, drain the water and the light of the broth to the leeks give. Stir and, if necessary, before Serving, heat again.
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