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WANNABESAILIN
Roasted leek with mustard-tarragon sauce
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Ingredients
Directions
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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.
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Boil them for 4 minutes in water with salt and let drain well. Dab the leeks dry and brush them with oil.
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Heat a grill pan and toast the vegetables for a few minutes.
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In the meantime, heat the cream to the boil. Beat the butter through. Stir from the heat source the mustard and tarragon through it.
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Place the leeks side by side in a warm dish and pour the sauce over it. Delicious with chicken or fish.
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Nutrition
265Calories
Sodium0% DV0g
Fat34% DV22g
Protein8% DV4g
Carbs3% DV9g
Fiber0% DV0g
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