[Magdalen] Leeks.

[Simon Kershaw]

Sauteed leeks, yes, nice.

And don't throw away too much of the green. Leave a couple of inches at
the top of the leek. You'll need to cook this more thoroughly than the
thin white, but it adds colour and flavour.

After saute-ing add some more butter, then when it has melted add some
flour to make a roux, then milk to make a white sauce. Add s&p. Serve as a
side dish.

Or us chopped leeks in a casserole or similar instead of using chopped onion.

simon


Marion Thompson wrote:
> Personally I would cut them in half lengthwise and slice somewhat thinly.
> Sautee slowly in butter or whatever oil  until tender but not browned.  Or
> depending on the nature of the soup, I suppose you could skip the sautee
> step and just add them to the mix, but myself I would cook them..


-- 
Simon Kershaw
simon at kershaw.org.uk
Saint Ives, Cambridgeshire