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The Caterer

Etuvé of leeks

11 September 2006
Etuvé of leeks

INGREDIENTS

500g young leeks sliced whole onthe bias
100g salted butter
Salt

METHOD

Blanch the leeks in salted water for about 2 minutes.

Place in cold water and ice until thoroughly cold then drain welland dry off. Gently stew in a pan with the butter for about 15 minutes stirring occasionally.

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