britishfood

It seems unfair to let a week of Welsh cooking pass without mentioning leeks. A national symbol of the Welsh, some countrymen still celebrate St. David’s Day by wearing one of these vegetables in their buttonhole. It remains one of the staples in Welsh cooking and so I’m including here a recipe for a simple but nutritious Leek Broth.

1 oz butter

6 leeks - be sure to wash them thoroughly and then cut into inch long pieces

3 potatoes, peeled and cubed

1 carrot, peeled and cubed

1 pint of chicken stock

salt and pepper

1 1/2 pints milk

1 tbs fresh parsley

Melt the butter in a pan and gently cook the vegetables until they are soft but not brown. Add the stock and season with salt and pepper. bring to a boil and simmer, covered, for 30 minutes. Add the milk and heat but do not bring back to a boil.

Stir in the parsley and serve with a good crusty bread, grated cheese and some crumbled bacon.

Trackback URI | Comments RSS