Creamy Leek & Cabbage
0
Serves 4
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Creamy Leek & Cabbage
tiktok.com
0
Serves 4
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Directions
1
Peel and slice the potatoes.
2
Peel and slice the potatoes.
3
Peel and slice the potatoes.
4
Place potatoes in a baking pan with oil, salt, and pepper.
5
Place potatoes in a baking pan with oil, salt, and pepper.
6
Place potatoes in a baking pan with oil, salt, and pepper.
7
Finely slice leeks and cabbage.
8
Finely slice leeks and cabbage.
9
Finely slice leeks and cabbage.
10
Mix flour, paprika, and herbs on a plate.
11
Mix flour, paprika, and herbs on a plate.
12
Mix flour, paprika, and herbs on a plate.
13
Coat chicken with the flour mixture.
14
Coat chicken with the flour mixture.
15
Coat chicken with the flour mixture.
16
Melt butter in a pan and fry leeks and cabbage until soft.
17
Melt butter in a pan and fry leeks and cabbage until soft.
18
Melt butter in a pan and fry leeks and cabbage until soft.
19
Stir in flour, then add chicken stock in two parts, stirring until boiling each time.
20
Stir in flour, then add chicken stock in two parts, stirring until boiling each time.
21
Stir in flour, then add chicken stock in two parts, stirring until boiling each time.
22
Stir in cream and mustard, season generously, and simmer until bubbling.
23
Stir in cream and mustard, season generously, and simmer until bubbling.
24
Stir in cream and mustard, season generously, and simmer until bubbling.
Ingredients
40 g butter
40 g butter
40 g butter
2 leek
2 leek
2 leek
6 savoy cabbage leaves
6 savoy cabbage leaves
6 savoy cabbage leaves
1 tbsp plain flour
1 tbsp plain flour
1 tbsp plain flour
200 ml chicken stock
200 ml chicken stock
200 ml chicken stock
1 tsp Dijon mustard
1 tsp Dijon mustard
1 tsp Dijon mustard
120 ml single cream
120 ml single cream
120 ml single cream
0 salt
0 salt
0 salt
0 ground black pepper
0 ground black pepper
0 ground black pepper
Equipment
knife
peeler
baking pan
frying pan
wooden spoon