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Title: Leeks in Soured Cream Sauce
Categories: Side Vegetable British Dairy
Yield: 4 Servings
| 8 | sm | Leeks |
| Salt | ||
| 125 | ml | Thick soured cream |
| 3 | Spring (green) onions; * | |
| 2 | tb | Parsley; finely chopped |
| 1 | sm | Garlic clove; crushed |
| 1 | tb | Horseradish sauce |
| 1 | tb | Cider vinegar |
| 1 | pn | Sugar; (large one) |
NB * Finely chopped.
"A delightful dish to serve with hard boiled eggs and cold meat. Home made mayonnaise may be substituted for soured cream if preferred."
Clean the leeks as usual and lay in a large saucepan. Pour in enough boiling water to cover and salt. Cover the pan and cook over low hear for 8 to 10 minutes, or until leeks are just tender. Meanwhile mix the remaining ingredients together and season generously with salt. Drain the leeks in a colander. Let them cool to lukewarm; then arrange them side by side in a rectangular serving dish. Pour the dressing over and leave them to cool. Chill thoroughly before serving. Recipe by Helena Radecka from "Your Kitchen Garden MMed IMH c/o Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 05 Apr 97 National Cooking Echo Ä
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