Anti-waste recipe: all is good in leek
- 6 leeks
- 2 potatoes
- Fresh cream
- Vinaigrette
- Cooking oil
- Vinegar
Leeks in vinaigrette
1. Wash the leek whites and cook them for 20 minutes in boiling salted water
2. Cool and serve with the vinaigrette
Leeks greens in velouté
1. Wash the green part of the leeks and peel the potatoes
2. Cut the vegetables into small pieces and place them in a saucepan
3. Pour 4 cm of water over the vegetables and add salt
4. After 20 minutes of cooking time, mix everything together
5. Add fresh cream at your convenience
Leeks root chips
1. Wash thoroughly the leeks’ rootlets, cut them into pieces and plunge them into a bowl of vinegar water
2. Plunge them for 3 minutes in a pot of boiling salted water
3. Drain, dry and fry in a little oil
4. Drain on absorbent paper and season with salt and pepper
• ADEME - France's ecological transition agency committed to the fight against global warming and resource degradation
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