You may also like
Categories:Viewed: 69 - Published at: 2 years ago
Ingredients
- 1 x carrots
- 1 x celery
- 1 x leeks
- 1 x chicken broth as needed
- 1 x butter as needed
- 1 x salt as needed
- 1 x black pepper as needed
- 1 x parsley leaves chopped
Method
- First, peel the carrots, trim the celery, and remove the dark green parts of the leeks.
- Leeks are very sandy by the way and must be rinsed thoroughly.
- Then weigh out an equal amount of each vegetable.
- Next, julienne the vegetables into strips about 2 1/2 inches long and no more than one eighth inch wide.
- Then take the dark part of the leeks and cut strips 1/4 inch wide.
- Blanch the strips in boiling water for no more than ten seconds and then run under cold water.
- Gather up equal amounts of the julienned vegetables and make little bundles about an inch in thickness.
- Tie the bundles with the dark green leek strips, trimming the excess.
- Place the tied bundles in a saute pan and add enough chicken broth to come half way up.
- Add butter, salt and pepper and simmer, covered, until the vegetables are soft.
- Sprinkle with chopped parsley before service.
