- 4 TBSP butter
- 1 leek, diced or dried leeks soaked in water
- 2 garlic cloves, diced
- 2 TBSP flour
- 1 cup vegetable stock (or LESS if using the dried leeks soaked in water)
- Salt and pepper- to taste
- Parsley- chopped (garnish)
In a frying pan over medium-high heat, melt tablespoons of the butter. Add the leeks and garlic, season with salt and pepper, and sauté uncovered for 3 to 4 minutes or until soft.
Push the vegetables to the outside rim of the pan. Add the remaining butter in the middle of the pan and whisk in the flour to make a roux. Add the stock (and leek water if using dried leeks); bring up to a boil, then reduce heat to low while continually stirring until desired consistency.
Serve with Whipped Parsnips.
In South Central PA, you can get dairy products from here.
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.