Leeks with mint and cream
Created by sean, Tuesday, 28 March 2006
Description
My favourite non-Asian veggie dish.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Serves
4
- 450ml whipping cream
- 6 medium leeks, trimmed, washed and cut into 1cm slices
- s&p
- 4 ripe tomatoes, skinned and sliced thickly
- butter
- mint
- clove of garlic
Method/steps
- Bring the cream to the boil and simmer until reduced by 1/3 (or use 300ml double cream).
- Boil leeks for 3 or 4 minutes then drain thoroughly.
- Put tomatoes and leeks into a shallow oven-proof dish.
- Mince the garlic, and chop a generous quantity of mint, then add them to the cream. Season with s&p. Ladle over the leeks and tomatoes and bake at 190C for about 20 minutes.
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