A creamy vegetarian side dish – a perfect partner for pork
Step 1
Cut the leeks into rings and wash thoroughly. Steam or allow them to simmer in the stock for a few minutes before adding half of the cream. Cover with a lid and simmer for a further 2 minutes. Season with salt to taste.
Step 2
Just before serving, beat the remaining cream until stiff and fold it in with the leeks. This dish goes nicely together with the loin of pork 'à l'orange'.