Roasted leek with mustard-tarragon sauce

Name: roasted leek with mustard-tarragon sauce
Total time: 20 min
Yield: 4
Ingredients: 8 thin stalk leeks; 2 tablespoon olive oil; 125 milliliters cooking cream; 50 gram butter; 1 tablespoon dijon mustard; 1 tablespoon fresh tarragon; 0.5 teaspoon dried tarragon

Ingredients

8 thin stalk leeks
2 tablespoon olive oil
125 milliliters cooking cream
50 gram butter

1 tablespoon dijon mustard
1 tablespoon fresh tarragon
0.5 teaspoon dried tarragon

Directions

Cut off the dark green part of the leeks so that 2-3 cm green remains. Cut the leeks in half lengthwise and wash well under running water.
Boil them for 4 minutes in water with salt and let drain well. Dab the leeks dry and brush them with oil.
Heat a grill pan and toast the vegetables for a few minutes.
In the meantime, heat the cream to the boil. Beat the butter through. Stir from the heat source the mustard and tarragon through it.
Place the leeks side by side in a warm dish and pour the sauce over it. Delicious with chicken or fish.