A creamy vegetarian side dish – a perfect partner for pork.
200 ml stock
400 ml cream
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.
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'.