Leek, Prosciutto cotto and Comté béchamel!

Serves 1
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Directions

  1. 1Braise the leeks with chicken stock.
  2. 2Braise the leeks with chicken stock.
  3. 3Braise the leeks with chicken stock.
  4. 4Top everything with toasted hazelnuts.
  5. 5Top everything with toasted hazelnuts.
  6. 6Top everything with toasted hazelnuts.

Ingredients

  • leeks
  • leeks
  • leeks
  • olive oil
  • olive oil
  • olive oil
  • butter
  • butter
  • butter
  • chicken stock
  • chicken stock
  • chicken stock
  • salt and pepper
  • salt and pepper
  • salt and pepper
  • 35 g butter
  • 35 g butter
  • 35 g butter
  • 35 g flour
  • 35 g flour
  • 35 g flour
  • 450 g milk
  • 450 g milk
  • 450 g milk
  • salt and pepper
  • salt and pepper
  • salt and pepper
  • ground nutmeg
  • ground nutmeg
  • ground nutmeg
  • 100 g comté
  • 100 g comté
  • 100 g comté
  • toasted and crushed hazelnuts
  • toasted and crushed hazelnuts
  • toasted and crushed hazelnuts
  • chives
  • chives
  • chives