Creamy Leek ~ traditionally Swiss
Pane-Bistecca
Creamy leek is served to sausages in Switzerland, especially to the Waadtländer Saucissons. Of course you can always serve this vegetable to any sausages, never mind if they are Swiss or not. Leeks are a typical winter vegetable and are readily available in Europe. Here in Asia, it’s a completely different matter, leeks, Brussels sprouts, fennel… the winter vegetables that we love so much are imported and cost a small fortune. Unfortunately!
This time we from the group #wirrettenwaszurettenist show you that you can cook winter vegetables yourself. There are lots of simple recipes that anyone can cook. There are bound to be some great and creative recipes! I would like to thank Silvia from Brotwein for her work in our group and for organizing the topics Britta from Britta’s Cookbook for the beautiful banner and Martin, her husband, for compiling the link lists.
I think it is important to introduce traditional food to others. Even if we live in foreign countries, we should give our traditions on to our children. I hope you do that too!
This time we from the group #wirrettenwaszurettenist show you that you can cook winter vegetables yourself. There are lots of simple recipes that anyone can cook. There are bound to be some great and creative recipes! I would like to thank Silvia from Brotwein for her work in our group and for organizing the topics Britta from Britta’s Cookbook for the beautiful banner and Martin, her husband, for compiling the link lists.
I think it is important to introduce traditional food to others. Even if we live in foreign countries, we should give our traditions on to our children. I hope you do that too!
Ingredients
2 Leeks, approx. 500 g
2 Garlic cloves
100 g Bacon chopped
100 ml White Wine
150 ml Sour Cream
Salt and Pepper
Paprika
some Sunflower Oil
Instructions
1
Step 1
Cut the leek into half lengthwise. Wash it thoroughly under flowing water to clean out all soil and sand between the leaves.
2
Step 2
Now slice the leek into 2-3 mm thin slices.
3
Step 3
Chop the garlic and fry them in the hot oil. Add the leek and bacon, season well and fry until soft.
4
Step 4
Add the white wine and let reduce. Then add the sour cream and mix well. Serve hot to sausages.
Notes
More wonderful Winter vegetable recipes you can find here. davon.
Turbohausfrau – Latkes
Brotwein – Rahmwirsing Rezept
Anna Antonia-Herzensangelegenheiten – Picalilli aus Wintergemüse
Pane-Bistecca – Rahmlauch – Typisch Schweizerisch
CorumBlog 2.0 – Grünkohl-Curry mit Tofu
Cahama – Wirsing-Slaw mit Orangen-Zitronen-Vinaigrette
Kaffeebohne – Rotkohl
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Ich liebe Rahmporree. wie er bei uns heißt. In meiner Kindheit wurden immer die Blöcke von Iglo gekauft, da dauerte das Auftauen und heiß werden länger als eben Lauch zu schneiden und in etwas Sahne weich zu kochen. Ich mag ihn am liebsten zu Frikadellen oder Bratwürsten, dazu Salzkartoffeln mit etwas von dem Bratfett beträufelt. Mmmmmmh!!!
Liebe Grüße
Britta
Den gibts in Europa gefroren??? Ich muss mal mit unserem Schweizer Importeur reden…..
LG Wilma