Summary

Ingredients

• 600 g leeks
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 50 ml vermouth (Noilly Prat)
• 50 ml white wine
• 50 ml broth
• 4 tablespoon crème fraîche
• 1 pinch (s) cinnamon powder
• Salt and pepper from the mill
• 50 g flaked almonds, roasted without fat

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Instructions

1. Halve the leek lengthways and cut into strips. Heat the oil in a pan and sauté the leek and garlic. Add the curry powder, deglaze with the wine and Noilly Prat. Pour in the broth and continue to simmer until the leek is just soft.
2. Then add the crème fraîche and season the vegetables with cinnamon, salt and pepper. Finally, mix the almond flakes with the vegetables. If you want more sauce, you can add white wine or broth as desired.