Leek Coulis

1. 1

   In a heavy-bottomed pan melt the butter over a medium-high heat. Saute the leek, garlic and parsley for a couple of minutes. Add the white wine and bring the mixture to a simmer. Reduce the heat to low and reduce the liquid until just 1 tablespoon remains.

2. 2

   Dissolve the cornstarch in the cream and add it to the leeks. Cook over a low heat, stirring constantly until the sauce thickens. Season to taste. Add the fresh coriander and pour the mixture into a food processor and puree. Reheat and serve with lamb.

* Per serving · 4 servings · Values may vary.

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