Serves 1
Directions
- 1Braise the leeks with chicken stock.
- 2Top everything with toasted hazelnuts.
Ingredients
- leeks
- olive oil
- butter
- chicken stock
- salt and pepper
- 35 g butter
- 35 g flour
- 450 g milk
- salt and pepper
- ground nutmeg
- 100 g comté
- toasted and crushed hazelnuts
- chives
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