Leek Coulis

10 ingredients
2 steps

Ingredients

  • 1 leek about 1 1/2 cups cubed
  • 1 tablespoon butter
  • 1 garlic chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup dry white wine
  • 1 tablespoon cornstarch
  • 1 1/2 cups cream 10%%
  • 2 tablespoons fresh coriander chopped
  • salt
  • pepper

Directions

  1. 1
    In a heavy-bottomed pan melt the butter over a medium-high heat. Saute the leek, garlic and parsley for a couple of minutes. Add the white wine and bring the mixture to a simmer. Reduce the heat to low and reduce the liquid until just 1 tablespoon remains.
  2. 2
    Dissolve the cornstarch in the cream and add it to the leeks. Cook over a low heat, stirring constantly until the sauce thickens. Season to taste. Add the fresh coriander and pour the mixture into a food processor and puree. Reheat and serve with lamb.

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