This recipe is for anybody who likes the idea of taking a healthy green vegetable and turning it into a fattening pile of buttery goodness.
This 'fondue of leeks' is cooked in rather a large amount of melted butter and then sprinkled with pepper, salt and freshly ground nutmeg. I use AA grade butter which was perfect for this recipe as it is beautiful and white and made only of pasteurised cream and salt. This was a very decadent side dish to the unbelievably good Portuguese-style chicken cooked by my husband on the barbecue tonight.
If we continue to eat like this I may be in danger of putting on those Christmas kilos slightly earlier than expected.
If we continue to eat like this I may be in danger of putting on those Christmas kilos slightly earlier than expected.
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