Name: Leek and saffron sauce
Cook time: 18 min
Total time: 18 min
Ingredients: 1 tablespoon olive oil; 1 small_piece leek (200g), halved lengthways, sliced thinly; 2 clove garlic, crushed; 1 teaspoon plain flour; 1/4 cup (60ml) dry white wine; 300 millilitre cream; pinch saffron; 1 tablespoon finely chopped fresh flat-leaf parsley

Leek and saffron sauce

This leek and saffron sauce goes beautifully with fish and also as an accompaniment to grilled chicken breasts; pan-fried pork cutlets and steamed greens, such as asparagus and broccoli.

Makes 1.5 Cup

Cook

18M

Ingredients

1 tablespoon olive oil

1 small_piece leek (200g), halved lengthways, sliced thinly

2 clove garlic, crushed

1 teaspoon plain flour

1/4 cup (60ml) dry white wine

300 millilitre cream

pinch saffron

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Heat oil in medium frying pan; cook leek and garlic, stirring, about 5 minutes or until leek softens. Add flour; cook, stirring, 1 minute or until mixture bubbles and thickens. Add wine; cook, stirring, until sauce boils and reduces by half.

2.Add cream and saffron; bring to a boil then reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in parsley off the heat.

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