Leeks In White Wine And Cream Sauce at Della Wilson blog

Leeks In White Wine And Cream Sauce. Trim the leeks & cut them halfway lenghtways, then into roughly 0.5cm thick. 6 medium leeks, about 2½ pounds, white and light green parts only. Quick & simple recipe for leeks in creamy white sauce. 1 cup dry white wine, like pinot grigio. It takes less than 20 minutes to make and it will add flavor and elegance to your favorite fish. Great for using up leftover white wine and cream! Jump to recipe print recipe. The leeks are first sautéed in butter and then braised in. This sauce can be served over grilled or pan seared seafood or even chicken. Makes about 1 1/2 cups.

Leeks in White Wine Sauce Delicious Braised Leeks Recipe Recipe
from www.pinterest.co.uk

Quick & simple recipe for leeks in creamy white sauce. Trim the leeks & cut them halfway lenghtways, then into roughly 0.5cm thick. Makes about 1 1/2 cups. 1 cup dry white wine, like pinot grigio. Great for using up leftover white wine and cream! This sauce can be served over grilled or pan seared seafood or even chicken. 6 medium leeks, about 2½ pounds, white and light green parts only. The leeks are first sautéed in butter and then braised in. It takes less than 20 minutes to make and it will add flavor and elegance to your favorite fish. Jump to recipe print recipe.

Leeks in White Wine Sauce Delicious Braised Leeks Recipe Recipe

Leeks In White Wine And Cream Sauce Trim the leeks & cut them halfway lenghtways, then into roughly 0.5cm thick. Quick & simple recipe for leeks in creamy white sauce. This sauce can be served over grilled or pan seared seafood or even chicken. 6 medium leeks, about 2½ pounds, white and light green parts only. It takes less than 20 minutes to make and it will add flavor and elegance to your favorite fish. 1 cup dry white wine, like pinot grigio. Jump to recipe print recipe. Makes about 1 1/2 cups. Great for using up leftover white wine and cream! Trim the leeks & cut them halfway lenghtways, then into roughly 0.5cm thick. The leeks are first sautéed in butter and then braised in.

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