Leek with spicy peanut sauce - vegetarian

Time

Preparation time: 15 min.
Cooking or baking time: 25 min.
Total preparation time: 40 min.

ingredients

  • 1 kg leek
  • 250 ml of water
  • 2 small onions
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 5 tablespoons peanut cream (180 g) I prefer the crunchy
  • 1 ½ tablespoons sweet soy sauce
  • 1-2 teaspoons of Sambal Oelek
  • ½ lemon juice
  • 1 egg yolk

polenta

  • 1 L vegetable stock
  • 250 g of corn semolina
  • 50 g butter

preparation

Leek and gravy in the Fissler pressure cooker


  1. Wash the leeks, cut into rings and fry in the hole insert for 4 - 5 minutes. Pick up water for the sauce.
  2. Chop onions and garlic and sauté in oil. Deglaze with vegetable water.
  3. Stir in all other ingredients, finally remove the pot from the plate and stir in the egg yolk.

Polenta in a normal saucepan (!)

Broth broth and stir in corn grits. Let it swell for 25 minutes at very low heat. Finally, add the butter.

Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.

Leek Salad with Turmeric Cashew Dressing ~ Live Entrée | July 2020